Hummus with Tahini (Xoumas me Taxini)

Hummus with Tahini (Xoumas me Taxini)
Photo by Scott Phillips


  • Kosher or sea salt
  • ½ tsp. ground cumin
  • 2 Tbs. fresh lemon juice; more to taste
  • 15-½-oz. can chick peas (1-½ cups), rinsed and drained
  • 2 medium cloves garlic, peeled
  • ¼ cup extra-virgin olive oil
  • 1-½ Tbs. tahini (sesame paste)
  • + 1 more ingredients
    • ½ tsp. ground coriander

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room ...

View full recipe at Fine Cooking


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