Hummus bi Tahina

Hummus bi Tahini

Hummus bi Tahina

What’s bi Tahina?  Basically, there are two hummus recipe methods (humus, hummous, pick your own spelling!) one with Tahini sesame paste and one without.  I do the “with” version.  Home-made hummus is usually softer and creamier than shop bought ones, but does firm up with some fridge chilling and frankly, like a lot of things, the flavour improves overnight in the fridge too.  Soaking and cooking your own chick peas?  Don’t be daft, use a tin unless you have oodles of time on your hands as the price saving is not so vast.

Ingredients (to Serve 4 as a starter):

  • 400g tin of cooked Chickpeas, check the label if they are in salted water, you may not need to add any additional salt later on, but not all are packed in brine (Waitrose own brand is salt-free).
  • Tablespoon of Tahini sesame paste (it keeps for ages, so don’t worry about not using it all up at once)
  • Good, extra virgin Olive Oil, at least a couple of tablespoons
  • Half a cup of water
  • Teaspoon, heaped, of ground Cumin
  • Couple of large cloves of fresh Garlic
  • Juice of a large Lemon
  • Salt and pepper to taste


Drain and rinse the cooked chickpeas.  Place all ingredients (retaining one tablespoon of olive oil) in a blender and pulp away until you achieve a consistency you like, adding in more olive oil as you desire for a softer mix.  You will probably have to spatula it around and whizz it a few times to get a nice blend.  Taste and adjust seasoning.  Turn out onto a large, flat soupbowl or similar and drizzle some more olive oil over the top.  At this point, you can sprinkle paprika over the top just to make it look nice if you like, but this is optional.


  • Chop up some mi-cuit or sun-dried tomatoes and add into the blender, this is lovely as long as they are not too tart.
  • Fresh coriander chopped through works well 
  • Carmelised onion sounds nice but I have not tried this
  • Chili and red pepper, well, again sounds OK but not for me and my allergy

Serve with a warm baguette or quartered pitta breads.


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