Hummus Recipe With Tahini
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Hummus recipe with tahini
Everyone needs a good hummus recipe with tahini in their recipe rolodex.
This hummus is our favorite go to recipe when creating hummus. It has the perfect balance of garbanzo beans, olive oil, tahini and seasonings.
Hummus is great for a healthy appetizer served with veggies such as broccoli and carrots or perfect for using as a spread with pita bread or on a sandwich.
What is hummus?
Hummus is typically a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East.
It’s most often eaten as a dip or sandwich spread.
Ingredients for this hummus recipe with tahini
Garbanzo beans
Garbanzo beans vs. chickpeas…what’s the difference!? NOTHING! They are the same bean! Garbanzo beans or chickpeas are the base of hummus.
Extra virgin olive oil
- Premium Quality olive oil that’s light produces the best tasting, premium hummus.
- When making your hummus start by adding ½ cup to the food processor first and then add in rest slowly. You may not need to use it all.
Tahini
What is tahini? It’s the ingredient that has made you obsessed with hummus! But it’s more than just ground, toasted sesame seeds; it, nutty, creamy, luxurious, has the texture of a loose nut butter and you’ll want to eat it by the spoonful.
Is tahini necessary for hummus? In my opinion, a delicious hummus always has tahini included. But if you don’t like it or don’t have it leave it out! No judgement here. Want to sub it for something else? Try cashew butter (or any creamy nut butter), or adding more olive oil or sesame oil.
Fresh Lemon Juice
Please use fresh! Using fresh will result in a delicious hummus with a bright, citrusy flavor. Bottled lemon juice will have to do in a pinch but nothing compares to fresh.
Roasted Garlic
Optional to roast it but recommended to add another glorious depth of flavor to hummus.
How to roast a head of garlic in the oven
Preheat the oven to 400 degrees. Discard the loose papery layers from the head of garlic just using your fingers. (Not all of it, just most of it).
Trim ~ 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves and generously drizzle with extra virgin olive oil.
Wrap the garlic head in aluminum foil & place on a baking sheet and roast on the middle rack until the cloves are tender (typically 40 to 50 minutes).
Unwrap and let cool, then pick or squeeze out each roasted clove and discard the skins. You won’t be able to resist popping one in your mouth!
Roasted Jalapeno
Optional but also recommended. You may think roasting a jalapeño adds more spice, but actually roasting jalapeños mellows their spiciness a bit and gives them a nice, smoky flavor!
How to Roast Jalapeños
My favorite way to roast them is in the oven on broil. Cut the jalapeño in half lengthwise and remove the seeds. Line a baking sheet with foil, place the jalapeños skin side up and roast for 3-4 minutes or until the skin is almost black. Let them cool and remove the skin.
Salt & Pepper
Season it up to make it taste even more amazing! You can add in ground cumin as well.
Final note on ingredients: I believe a quality hummus requires quality ingredients! As you can see from the list above there really are few ingredients needed for a basic hummus recipe!
How to make a hummus recipe with tahini
Drain and rinse your garbanzo beans. Add them to a food processor and process for about 30 seconds. Then gradually add in olive oil, starting with only 1/2 cup first.
Then add in the tahini, lemon juice, garlic and jalapeño. Process until smooth, adding more olive oil as needed to make it smooth and creamy. Add in salt and pepper to taste. BE SURE TO TASTE IT! Taste, add and adjust ingredients and blend again until it’s just right.
If hummus is too thick for your liking, follow my tips below.
Best Tips for Making Creamy Smooth Hummus
- Did you know you can soak beans for smoother hummus? But keep reading to the third bullet point…
- Most people don’t have time to soak beans for 10 hours but if you do, place 1 cup of dried chickpeas in a pot or bowl. Cover them with water (at least 2 inches above).
- Then you will add in 1 tsp. of baking soda! Let the garbanzo beans soak at room temperature for at least 8-10 hours or overnight.
- Try reserving some of the liquid from your canned garbanzo beans and add in a touch of this to loosen up stiff hummus. Water works fine too, but don’t add too much or it will become runny.
- *I have also removed the skins from the garbanzo beans to see if they results in a creamier hummus, but really didn’t notice that big of a difference.
More Mediterranean recipes you’ll love
Mediterranean Chicken and Rice
Crescent Wrapped Mediterranean Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Hummus with Tahini Recipe
Ingredients
- 2 15 oz. cans garbanzo beans, drained and rinsed
- 1 cup Extra Virgin Olive Oil
- 2 Tbsp. Tahini
- 1/4 cup lemon juice
- 1 head roasted garlic (optional) (or 3+ cloves, raw)
- 1 roasted jalapeno (optional)
- 1 1/2 tsp. salt (or to taste, that's just the amount I like!)
- pinch of pepper
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add garbanzo beans to a food processor and process for about 30 seconds. Then gradually add in olive oil, starting with only 1/2 cup first.
- Then add in the tahini, lemon juice, roasted garlic and roasted jalapeño. Process until smooth, adding more olive oil as needed to make it smooth and creamy. Add in salt and pepper to taste. BE SURE TO TASTE IT! Taste, add and adjust ingredients and blend again until it's just right.
Equipment
Notes
- Did you know you can soak beans for smoother hummus? But keep reading to the third bullet point…
- Most people don’t have time to soak beans for 10 hours but if you do, place 1 cup of dried chickpeas in a pot or bowl. Cover them with water (at least 2 inches above).
- Then you will add in 1 tsp. of baking soda! Let the garbanzo beans soak at room temperature for at least 8-10 hours or overnight.
- Try reserving some of the liquid from your canned garbanzo beans and add in a touch of this to loosen up stiff hummus. Water works fine too, but don’t add too much or it will become runny.
- *I have also removed the skins from the garbanzo beans to see if they results in a creamier hummus, but really didn’t notice that big of a difference.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Delicious recipe, but with some adjustments for me. With only one cup of olive oil, it was so dry my regular blender wouldn’t cream it, and my hand-held barely ran and got so hot I had to rest it for a half hour. So I ended up adding about 1 1/2 cups plus some water. I also added a half cup of tahini because I love that flavor, and it also added some softness.
Garlic, also, I only added 1 raw clove (admittedly pretty big!), and it’s a little overpowering.
I lived in Syria for 3 years and travelled all over the Middle East, tasting the local varieties of traditional Arab foods and discovered that hummus was a little different everywhere. Egypt’s was mostly Tahini, for example, while Syria’s and Lebanon’s (very similar to each other) were mostly hummus and more garlicky than was either Egypt’s or Jordans.
My kids loved this! Perfect after school snack.
Thank you so much Emily!
And don’t forget to reserve the aqua faba to make all sorts of vegan pastries!
Yes such a great idea!!
We love hummus in our house and store bought can be iffy. I can’t wait to try this!
I love this recipe for homemade hummus. It tastes SO much better than store bought!
Thank you so much Susie! So glad you loved it 🙂