Hummus (Chickpea & Tahini Purée)

Hummus (Chickpea & Tahini Purée)
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  • ½ cup tahini (sesame-seed paste)
  • Kosher salt to taste
  • Olive oil for drizzling
  • 19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender
  • 1/3 cup fresh lemon juice
  • 1 clove garlic
  • Cayenne for sprinkling

If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid. Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thi...

View full recipe at Fine Cooking


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