Tahini Hummus

by Lexie Roth


  • 1 15 oz. can of chickpeas (4 Tbsp. of liquid from can reserved)
  • 1 garlic clove
  • 3 Tbsp. fresh lemon juice
  • 1/2 cup tahini
  • 1/2 cup and 1 tbsp. extra virgin olive oil
  • 2 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. toasted sesame seeds
Tahini Hummus

Gabriela Herman

In food processor, blend chickpeas, reserved chickpea liquid, garlic clove, tahini, lemon juice and salt. Slowly incorporate ½ cup olive oil as it blends. Consistency should be creamy and thick. Add remaining chickpea liquid to thin it out if desired. Garnish with paprika, toasted sesame seeds and finish with remaining tablespoon of olive oil.

Yield: 1 ½ cups