Hummus Me Tahini
Submitted by dk3282
Authentic hummus me tahini: chickpeas pushed through a sieve and whipped with tahini, lemon, olive oil, and garlic. Traditional Greek-Mediterranean method.
YIELD
8 servingsPREP
8½ hrsCOOK
2 hrsREADY
20 hrsThis is hummus made the old-school way, the way it was made in Greek and Levantine kitchens long before food processors existed. The chickpeas are soaked overnight with baking soda (which softens their skins), simmered until completely tender, then pushed through a sieve to produce a silken, almost custardy texture you simply can’t get from canned beans blitzed in a blender.
The baking soda in the soak is the real technique. It raises the alkalinity of the water, breaking down the pectin in chickpea skins so they cook softer and faster. Skip this and you’ll have grainy hummus no matter how long you process. Modern hummus shops in Tel Aviv and Beirut use the same trick.
Whipping the tahini with water first (not olive oil) is critical. Tahini is sesame paste, and adding water creates an emulsion that turns thicker and fluffier as you beat. Adding it directly to the chickpeas without this water-whip step gives you a thinner, less luxurious final hummus.
The alternating addition (tahini-then-lemon-then-oil, a teaspoon at a time) is the slow method that builds a stable emulsion. Rushing this and dumping everything in at once gives you a broken, oily mess. Patience is what makes hummus me tahini taste like restaurant hummus instead of grocery store paste.
Pro Tips
- Don’t skip the sieve step. A food processor leaves visible chickpea bits; sieving gives you the cloud-like texture that defines proper hummus.
- Reserve some cooking liquid before draining. A splash thins the hummus to the right consistency without needing extra water.
- Make the day before. Overnight rest lets the flavors meld and the texture firm slightly.
- Drizzle with olive oil and sprinkle with sumac, paprika, or za’atar before serving.
Variations
- Roast a head of garlic and substitute the soft cloves for the raw garlic for milder, sweeter flavor.
- Add roasted red peppers to the chickpeas while sieving for a colorful pink-orange variation.
- Stir in chopped fresh parsley or cilantro just before serving for green specks and freshness.
Ingredients
Directions
Wash the chick-peas, then soak overnight with the baking soda in cold water to cover.
The following day, drain and wash the chick-peas, then cover with fresh water.
Bring to a boil, then lower the heat and simmer until tender, 1½ to 2 hours.
Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.
Meanwhile, put the tahini in a small bowl and beat it with the ⅓ cup water until dissolved, using a whisk or fork.
Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil.
When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley.
Beat for another minute, then taste for seasonings and chill overnight - if possible.
Serve cold, sprinkled with additional chopped parsley.
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