Homemade hummus is so easy to make and uses just a few simple ingredients. It’s also richer, healthier and more delicious than commercial varieties. This traditional hummus recipe or hummus bi tahini creates a smooth, nutty and nourishing dip or spread. Perfect for sandwiches, dipping, salads or as part of a mezze platter.
I’m a bit shocked to find that I’ve not yet included a recipe for traditional hummus bi tahini on Tin and Thyme. I learned to make this delicious creamy dip when I first went to Egypt as a teenager.
It’s eaten there on a daily basis and is a very important part of people’s diet. As is always the case, everyone has their own take on it and no bowl is exactly the same as another. So use this recipe as a base and adjust it to suit your own tastes.
What is Tahini?
Hummus is the arabic name for chickpeas. So hummus bi tahini simply means chickpeas with tahini. Tahini is a paste, much like peanut butter, only it’s made from toasted sesame seeds. It goes back a long way too. In fact it’s been made in the Middle East for centuries.
A jar of unopened tahini will last in a cool dark place for a good long time. The fridge, however, isn’t the best place for it as it’s too cold. This causes the tahini to thicken and it then becomes much more difficult to use. Once opened, it will be fine for a few weeks, but don’t keep it for months. The longer you keep it, the less delicious it will be.
One of the really annoying things about tahini is that it tends to separate out the longer it’s kept. You get an almost solid lump of paste at the bottom with a layer of oil at the top. So before you measure out tahini for a recipe or use it to spread on bread, you’ll need to give it a very good stir.
You don’t need olive oil in traditional hummus as tahini is already oily and rich in flavour. But a well flavoured extra virgin olive oil is traditionally used as a garnish and drizzled over the top.
Tahini sauce is delicious and it makes an excellent accompaniment to falafel. This is the tahini sauce recipe I use the most, though I also have one for a clementine tahini sauce. My sweet maple tahini sauce is very good on pancakes.
Dark Tahini
I use dark tahini as it gives a richer and fuller flavour. It’s also a whole food. Dark tahini is made with whole sesame seeds. As it includes the outer bran, it’s more nutritious, darker in colour and has a different flavour profile to light tahini. You should be able to find this in a good health food or whole food store.
Light Tahini
But light tahini is much easier to get hold of and many prefer it. This is made from hulled sesame seeds. Look out for additions when you buy though. The best tahini should contain nothing except sesame seeds.
Raw Tahini
For those that prefer their food to be as unadulterated as possible, you can get raw tahini. This is made with untoasted sesame seeds.
Is Traditional Hummus Good for You?
Like anything, too much of a good thing probably isn’t. Hummus contains fat and carbohydrates, so it’s quite calorific. Homemade hummus, however, is a healthy food when you eat it in moderation. And it’s a lot healthier than the stuff you buy in the shops.
Traditional hummus contains no olive oil, so this recipe is not as calorific as many you’ll find. Despite this, I do recommend drizzling some olive oil over the top, which is the traditional way to serve it. A good quality extra virgin olive oil, adds additional flavour as well as a touch of lush indulgence.
Chickpeas and tahini are both highly nutritious. Chickpeas are not only high in protein but they’re a good source of vitamins, minerals and fibre. This makes them an excellent ingredient for vegetarians and vegans.
Sesame seeds have a different nutritional profile, but they’re also packed full of the good stuff. They’re high in beneficial monounsaturated and polyunsaturated fats as well as protein, calcium and magnesium. In fact, tahini is widely seen as a superfood.
Eat traditional hummus with bread and you’ll get all the essential amino acids to ensure a complete protein profile. We like to eat it with wholemeal pitta or homemade flatbreads.
Traditional Hummus Bi Tahini
You only need five ingredients to make traditional hummus. If you don’t include water, salt and optional toppings that is. It’s incredibly easy to make, just blend the ingredients together until you have the texture you like.
Although some people prefer their hummus to have a bit of texture, it should really be as smooth as possible.You’ll need a good blender to make it really smooth though.
A food processor will make a good hummus, but it will be a bit rougher. Traditionally, of course, you’d soak the chickpeas overnight, then cook them the next day. Sometimes I do this, it’s a lot cheaper than tinned and the chickpeas taste better. But these days it’s often more convenient to just open a tin.
I add cumin to my hummus recipe. It’s the Egyptian way and I really like it. If you’d prefer not to include it though, just leave it out.
There’s no olive oil in this traditional hummus recipe, but unless you’re trying to cut calories, do drizzle some over the top. As a final flourish, it’s also nice to scatter over a few chickpeas, roasted or plain. If you want to add olive oil, swirl the hummus to create ridges to hold it, then drizzle over the top. Alternatively, mix the oil with a teaspoon of smoked paprika before drizzling.
If you use tinned chickpeas, the actual weight of the drained chickpeas will vary. It very much depends on the brand you use. So the weights I’ve given in the recipe are approximate.
If you’re not going to eat your hummus straight away, it will keep covered in the fridge and will last for at least four days.
Top Tips
Chickpeas
To avoid bloating and gas, it’s best to drain and rinse tinned chickpeas. Don’t throw that chickpea water away though. You can use it for a number of recipes and it makes excellent vegan aquafaba meringues. For some reason, they don’t seem to have any ill effects.
For the best tasting and least gassy experience, it’s a good idea to cook dried chickpeas from scratch. Make sure you soak them for at least twelve hours, though twenty four is even better. Rinse them well, then cover with water and cook them with a bay leaf. It will take between one to two hours depending on how old your chickpeas are.
The bay leaf helps to make the chickpeas more digestible. I sometimes use a piece of kelp seaweed instead, which has a similar effect.
Power Blender
A high speed blender will make the silkiest of smooth hummuses. And it will do it in double quick time. I use my Froothie Evolve which I’m totally in love with. It has a glass jug, two in fact, and a wider bottom than most.
It can be difficult to scrape everything out of a jug blender. Even though the Froothie Evolve glass jugs are wider than previous versions, I still find it impossible to remove all of my hummus. As I can’t stand waste, I’ve come up with a solution.
Instant Soup
Once you’ve removed as much of the hummus as you can, pour in hot water and add a little miso. Then blend. This is an excellent way of providing a mug or two of nourishing instant soup. It also cleans the blender. Win win, slurp slurp.
I add a mugful of water and a teaspoon of miso per person.
This method works well with pretty much any savoury dip. I particularly like it with this Moroccan carrot dip and pesto.
Additional Hummus Toppings To Use
Traditionally, olive oil is swirled over the top of hummus. Sometimes I’ll add smoked paprika to the oil before drizzling it over the top. But there are a number of other toppings you can use as well. Here’s a selection:
- Mix the olive oil with red chilli powder instead of paprika before drizzling it over the top
- Roasted chickpeas
- A dusting of sumac
- Chopped parsley or coriander leaves
- A sprinkling of za’atar
- Caramelised onions
Other Middle Eastern Recipes You Might Like
- Baba ganouche – a smoky aubergine dip
- Caramelised onion & yoghurt dip
- Carrot falafel with tahini sauce
- Egyptian falafel with chopped salad
- Stuffed red peppers in tomato sauce
- Tahini sauce with clementines
For all the Middle Eastern inspired recipes on Tin and Thyme, here’s my Middle Eastern category. And for more dips and spreads you might like, I have plenty of recipes to choose from.
I also have a six course chocolate Middle Eastern dinner menu you might be interested in. It went down very well with my guests.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this traditional hummus bi tahini, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any hummus top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Traditional Hummus bi Tahini. PIN IT.
Traditional Hummus Bi Tahini – The Recipe
Traditional Hummus bi Tahini
Equipment
Ingredients
- 1 can chickpeas or 300g cooked chickpeas (100g dried) – you may want to reserve a few for decoration
- 2 cloves garlic peeled and roughly chopped
- ¼ tsp sea salt
- 1 tsp ground cumin
- 1 lemon juice & zest (organic or unwaxed is best)
- 2 tbsp tahini (I use dark tahini)
- 120 ml warm water
- 2 tbsp extra virgin olive oil well flavoured (optional)
Instructions
- Place all ingredients, except the water, into a blender or food processor. Blend until you have a course paste.1 can chickpeas, 2 cloves garlic, ¼ tsp sea salt, 1 tsp ground cumin, 1 lemon, 2 tbsp tahini
- Add the water slowly and continue to blend until you have a smooth, but not runny consistency. You may not need all of the water.120 ml warm water
- Scrape the hummus into a bowl.
- If using the olive oil, swirl the hummus to create ridges to hold the oil, then drizzle it over the top. Alternatively, mix the oil with a tsp of smoked paprika before drizzling. Scatter reserved chickpeas on top.2 tbsp extra virgin olive oil
Notes
Nutrition Estimate
Sharing
I’m sharing this traditional hummus bi tihini with Lost in Food for #CookBlogShare.
Dave says
Loved the hummus bi tahini! Easy to make and tasted great! Topped with Greek olive oil and Portuguese crushed red pepper! Can’t get much more Mediterranean than that!
Choclette says
Good to hear, thank you. Olive oil and crushed red pepper sounds delicious and I bet it looked good too.
NJ says
One thing that is peculiar to me is although I love light tahini spread on toast and rice cakes and as a sauce, in hummus however little I use my taste buds home in on it as a dominating flavour which coupled with cumin doubles up to crush the living daylights out of the chickpea flavour. I have never been able to get the balance so usually leave tahini out altogether and go easy on the cumin. The flavour can be a bit `lightweight’ and although personally palatable it is not satisfactory particularly after experiencing the real and ancient middle eastern version where as few ingredients as possible are used and they never tell you the details perhaps quite rightly.
I guess I am being pedantic but perfecting the art of hummus is a dream I have been chasing on and off for decades. It should be simple but it really isn’t.
I am going to try your version to the letter using light tahini today to see if the lemon zest beats the tahini flavour back a bit.
But do you have any advice please?
Choclette says
Hi NJ. I’m afraid I don’t. I’ve had many versions of hummus in my time and all of the homemade ones by those from the Middle East, whilst the best to my taste, use tahini. They do generally use light tahini rather than dark, but it’s very much part of the mix. It’s true they keep ingredients to a minimum. I’m wondering if using only water and no oil, as in my recipe might make a difference. Hmmm!
NJ says
The result from your recipe was very delicious as was the suggestion of instant soup to lap up the scrapings. I only had tamari but it was delicious almost meaty in flavour.
As for my quest for perfection, well your recipe does win by only using oil at the serving stage with a sprinkling of smoked paprika. I also added the water to the tahini before adding to the mix. This seemed to change the tahini somewhat, kind of loosened it in both texture and favour.
I guess when I think about it food is going to taste extra special when eating it in the country of origin. Dried imported produce carries many variables. And the water quality of the area makes all the difference too and can’t be replicated.
But thank you for your insights.
Choclette says
I’m glad you at least found the hummus edible NJ. You’re absolutely right of course, nothing ever tastes quite as good as something you’ve eaten on holiday or away from home. You’re right about the tahini too. If you make tahini sauce, you always add water to it to loosen. Do let me know if you ever find the perfect hummus recipe.
I always make a quick soup from any leftover savoury blending. I hate waste and it’s good to have two recipes for the price of one.
Kate - Gluten Free Alchemist says
Nothing beats home-made hummus.
I’m interested with the whole Froothie thing. We really need a new blender-grinder. But I have heard mixed reviews behind the scenes from other bloggers so am reluctant to go down the Froothie route. Still can’t decide! x
Choclette says
I’m totally in love with this latest Froothie blender. It has two glass jugs, one with a vacuum function and one that cooks soups etc. It’s the glass bit that I really love.
Michelle Rolfe says
Hummus is a favourite here too. Raid in the Froothie. Super smooth. But making soup with some added miso to get the last of the hummus is brilliant. I am annoyed when I waste some too! Thanks for linking up to #CookBlogShare. Michelle
Choclette says
Thanks Michelle. I’ve been making hummus for more years than I care to remember, but the Froothie Evolve makes the smoothest of them all.
Jenny Habbal says
Wow! This was super delicious, and a change from my usual method of preparation. I usually use yoghurt, rather than water when I make hummus, so i was surprised that your recipe still had the rich flavour that we love. Also, I’d never used the zest as well as the juice of the lemon!
Really look forward to trying out some of your other middle-eastern recipes, as we love that type of food.
Choclette says
I think the zest is my own take on hummus, but I really like it. I bet your yoghurt version is delicious too, I’ll have to try it. But I also like to have a few meals that are dairy free and hummus is always a good standby.
Sheeba says
Simple, easy-to-follow recipe! I’ve always loved the classic hummus, though there are many variations. And the cumin makes all the difference!
Choclette says
I really like it that so many people have their own hummus recipe. But you’re right, the cumin makes a difference.
Eb Gargano | Easy Peasy Foodie says
I am a huge fan of hummus! Your version looks very similar to mine, so I know it must be delicious. It’s so true that homemade hummus is so much nicer than shop-bought. And a Froothie blender makes it lovely and smooth. Love your tip for making soup with the bits you can’t get out – genius! Eb x
Choclette says
It’s my inherent thriftiness combined with my dislike of food waste. It’s a rare thing for me not to use every scrap.
Helen at Casa Costello says
I love how versatile hummus can be – just a sprinkling of chilli powder adds so much excitement.
Choclette says
Hahaha, you’re so right Helen. I’m easily pleased.
Cathy @ Planet Veggie says
I love hummus. My recipe contains olive oil but I’ll try it your way with warm water instead 🙂
Choclette says
Tahini is so oily anyway, I find it doesn’t really need the olive oil. Having said that, I do like to have a good swig of it on top of the hummus.
Chloe Edges says
ooh lovely. I’ve never included cumin in my recipe but I bet thats delicious so I’ll try it next time!
Choclette says
Cumin in hummus is a very Egyptian thing. Although I like it without, I prefer it with. Let me know what you think.
Corina Blum says
I bet this hummus is deliciously smooth and silky made in the Froothie Evolve. I used to make hummus a lot but it’s few months since I’ve made any so I really need to again as it’s perfect for summer.
Choclette says
I’ve been making lots of flatbreads recently and we’ve been eating quite a lot of Middle Eastern type food. So a plentiful supply of hummus is very much needed. And yes, the Froothie Evolve does a fantastic job.
Joanna says
I eat so much hummus (probably too much!) but usually shop-bought. I am definitely inspired to make my own more often by your recipe.
Choclette says
I have to confess to buy shop bought sometimes too as it’s so convenient, but I try to make my own as much as possible. Not only healthier, but nicer too.
Jean | Delightful Repast says
Choclette, your recipe is quite different from mine, but sounds wonderful too! Most of the time I’m just cooking for two, and my husband does not like hummus (or dips and spreads of any kind, really). So when I make it, I eat it all myself, usually over two days, eating little else. Love it! Enjoyed all the information in addition to the recipe.
Choclette says
Thank you Jean. It’s really quite surprising how different a simple recipe like hummus can be. I make loads of dips and spreads, especially at the moment when I’ve been making a lot of flatbreads. Luckily my husband loves them too. I think yours might be missing out.
sherry says
i love hummus! such a fabulous thing to spread on toast. i like to make a medieval version with lots of herbs. delish!
Choclette says
I like the sound of your medieval version Sherry. In fact I’ve just visited your blog to find it. It’s really quite different to the hummus we all know and love and now I can’t wait to try it.
Mimi says
i can’t wait to try this out. Nothing better than a great hummous recipe!
Choclette says
Hummus is the king of all dips and I’m fascinated how it’s taken off in the West these last few years.
angiesrecipes says
I love hummus though I get quite bloated whenever eat them..I still LOVE it, esp. made with tahini, lots of them :-))
Choclette says
Oh no Angie, that doesn’t sound good at all. Do make sure you give the chickpeas a good rinse and don’t use the water from the tins. Or try soaking dried chickpeas for 24 hours. Wash them well and cook with a bay leaf or a bit of kombu. It really does make a difference.
Melissa Altman-Traub says
Great recipe post. I like your seasoning ideas. I will have to explore all of the other Middle Eastern recipes you have shared.
Choclette says
Toppings can make all the difference. I hope you find something you like.
Janice Pattie says
We love hummus and I’m so glad you said that everyone has their own recipe. I hate it when there is a fixed idea about how a particular recipe should be made because those variations are what cooking is all about to me. I’m now thinking it’s time I made some hummus again.
Choclette says
As an inveterate “hopeless at sticking to a recipe” person, I’m completely with you there Janice.