Hummus with Tahina is one of the most quintessential Lebanese dishes you’ll ever come across. We all boast you can score the quality of a Lebanese restaurant from their hummus offering. In the past 5 years I’ve seen hummus rise to fame and take on so many forms, from bright pink beetroot hummus to a very sophisticated hummus and lobster dip. I just want to say: Wait, wait… let’s get the base correct before we move onto the fusion! Warning: this base may be too good, you won’t want to fuse.

The senses profile of Hummus with Tahina is smooth but grainy, nutty, zesty, smoky, a beautiful beige and sharply aromatic.

  • Did you know that the ideal consistency of hummus is not too runny? It shouldn’t drip off your spoon.
  • Did you know that a well-crafted hummus dish is almost as pungent as truffle?
  • Did you know that if you put garlic in your recipe, you’re probably compensating for a lackluster hummus recipe?

I know this recipe may lead to a hummus paradigm shift…



Easy starter with a prep time of 20 minutes, Serves 4.


  1. 1 jar of whole chickpeas in brine (click here for ingredient detail/purchase)
  2. ½ cup tahini (click here for ingredient detail/purchase)
  3. 1 ½ lemons freshly squeezed
  4. ¾ tablespoon salt
  5. 1 tablespoon olive oil
  6. Drizzle of olive oil for serving


  • Wash and strain the chickpeas.
  • Pop each of the chickpeas out of their translucent skin for an extra smooth consistency.
  • Place the chickpeas in a food processor and add tahina, lemon, salt and olive oil and process.
  • If you find the mixture too thick, add some more olive oil.
  • Taste for seasoning and add more lemon and or salt to your taste.
  • Consistency should be similar to wet cement.
  • For serving, spread hummus on a flat plate or in a small blow and top with a drizzle of olive oil and whole chickpeas for garnish. 

Photography, Recipe, Foody Styling, Prop Styling by: TALA SOUBRA

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