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  • Writer's pictureKomal Soni

Classic Creamy Hummus


For Tahini paste:

  • 1 cup sesame seeds.

  • 3-4 tablespoons light olive oil.

  • Pinch of salt (optional)

For Hummus:

  • 1 can (15 ounces) chickpeas, rinsed and drained.

  • ½ cup tahini

  • ¼ cup lemon juice.

  • ½ teaspoon baking soda.

  • ½ teaspoon salt (or to taste)

  • ½ teaspoon ground cumin

  • 1 tablespoon extra-virgin olive oil

  • 4 tablespoons ice water (more if needed)


For Tahini paste:

  • Add sesame seeds to a wide pan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown).

  • Transfer toasted seeds to a large plate and cool completely.

  • Add sesame seeds to the food processor then process until a crumbly paste forms.

  • Add 3 tablespoons of the olive oil then process again.

  • Check the tahini’s consistency. It should be smooth and should be pourable.(if not than add some more oil)

  • Taste the tahini for seasoning then add salt to taste.

For Hummus:

  • Add all the Hummus ingredients in a food processor. Puree them all until smooth. (Add water slowly as needed, making sure it stay into a thick paste texture)

  • Now remove Hummus into a serving bowl and drizzle it with olive oil and a chili powder.

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