Salads and appetizers
ChefHana Musa Naama
Tahini Hummus Dip Without Garlic
Tahini hummus is one of the most famous dips and a well-known Lebanese appetizer. It is served with all kinds of grilled meats, or simply on its own, or topped with fried meat.
Tahini hummus is one of the most famous dips and a well-known Lebanese appetizer. It is served with all kinds of grilled meats, or simply on its own, or topped with fried meat. Here is a tried-and-true method for making the best dip, even better than restaurant versions.
Ingredients
Start here, then move straight into the method.
- Half a kilo of chickpeas, soaked overnight with 1 tablespoon baking soda
- Salt
- Tahini
- Lemon juice
- Also try Eggplant Dip with Meat
Method
Follow the cooking sequence without leaving the page.
- After soaking the chickpeas overnight with the baking soda, drain them and rinse them well.
- In a pot, cover this amount of chickpeas with about 4 cups of clean water and place over heat.
- When the white foam appears on the surface, remove it, reduce the heat, and let the chickpeas cook until very tender.
- Leave the boiled chickpeas to cool completely.
- Once cooled, drain them very well to achieve a firm dip texture.
- Place the well-drained chickpeas in a food processor with just a pinch of salt and blend until smooth. Then add tahini, about 2 to 3 tablespoons, and continue blending until very smooth.
- Transfer the hummus to a bowl and begin adding lemon juice to taste, tasting as you go to know when to stop. Finally, adjust the salt and mix well.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Tahini Halva
- Eggplant Dip with Meat
