Homemade Hummus and Tahini!!

Middle Eastern cuisine or West Asian cuisine is the cuisine of the various countries and people of the Middle East and Western Asia. The cuisine of the region is diverse while having a degree of homogeneity.Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.

Hummus is commonly used as a dip or an appetizer in the Middle East. It is also served as an accompaniment to falafel,sandwiches,salad,crackers etc.Hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe.
Hummus is a healthier  option as most of the  dips and pestos have cheese and are high in fat content.Hummus on the other hand  is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas are a good source of protein and dietary fiber;tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.
It is just too easy and tasty to do it at home.And MUCH less expensive, though I have never bought Hummus from a store 😛 . Here is how you can make thses 2 delicious dips.
Ingredients:4 tablespoons of sesame seeds,1 tablespoon of lemon juice,1 tablespoon of finely chopped garlic,water and salt to taste.

Toast sesame seeds for 2-4 minutes in the oven, tossing the seeds frequently with a spatula. Do not allow to brown.Let it cool down.Pour sesame seeds into food processor and add water. Blend for 2 minutes.Then add lemon juice,garlic and salt. Check for consistency.


It should be thick, yet  of pourable texture.Tahini can be stored in the refrigerator in a tightly closed container  for up to 3 months.




  • 1 cup  of chickpeas (Soaked overnight and then boiled)
  • 1/4 cup liquid from boiled chickpeas
  • 2 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic,chopped(I use garlic generously as I prefer my hummus a bit garlicy)
  • 1/2 teaspoon salt
  • 1 tablespoons olive oil



Soak the chickpeas overnight and then boil them till they crack open.Allow them to cool down.Drain chickpeas and set aside liquid. Pour the chickpeas in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Then add tahini,garlic,olive oil,salt and lemon juice and blend again.If you are lazy and  want to skip the tahini part,go ahead,it does not taste bad even without it,trust me.
Serve immediately with fresh, warm or toasted pita .Hummus goes well with a lot sandwiches,salad,sauteed veggies and pastas.One can always find it in my refrigerator as it is a part of most of my meals.Would be sharing recipes of some sandwiches and salads soon that go well with Hummus.
For a spicier hummus, add  a dash of cayenne pepper or chilli powder.Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month.Here is me saying Tata, as i enjoy it with  some focacia this time around.

5 thoughts on “Homemade Hummus and Tahini!!

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