Hummus bi Tahina

Having lived in Australia for a few years I got used to having Hummus readily available. On my return to New Zealand I found I couldn’t buy it. So I made my own. I like some Tahina in the mix and I got sick of desperately searching for a Tahina recipe every time I wanted to make Hummus, so I combined the two recipes.

Hummus bi Tahina

Steven Thomas
A chickpea dip with a hint of sesame.


  • 1 cup dry chickpeas
  • 1/2 cup sesame seeds
  • 4-7 cloves garlic
  • 1/2 + cups lemon juice 150 ml
  • 1 1/4 teaspoons salt
  • 1 teaspoon pepper
  • Optional: Pinch Paprika and/or Cumin
  • Parsley
  • Black olives


  • Soak chickpeas overnight in plenty of water (becomes 2 cups when soaked)
  • Boil until soft (at least 1 hour)
  • Reserve some of the cooking water
  • Toast sesame seeds = microwave on high for about 4 minutes, stirring at least twice
  • Blend sesame seeds until no whole seeds remaining
  • Add garlic, lemon juice, salt, pepper and optional spice to sesame seeds
  • Also add cooked chickpeas.
  • Blend
  • Add reserved cooking water [Can use Olive oil instead] to achieve the consistency you want.
  • Put in bowl and refrigerate until required.
  • Keeps for 1 week in fridge and freezes well
  • Garnish with parsley and olives

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