Please meet hummus’ richer, nuttier, and more intensely flavored cousin… black tahini hummus!!!
- 1 can chickpeas drained
- 2/3 cups black tahini
- Zest and Juice of 2 Lemons or 3 ~ you want about 1/3 cup of lemon juice
- 2 garlic cloves chopped
- 1/3 cup olive oil
- 1.5 teaspoons of honey
- 1 teaspoon cumin or more to taste
- 1 teaspoon of kosher salt
- 1 handful of chopped parsley or other herbs za’atar, sumac, pomegranate arils, nuts or seeds as topping + a swirl of EVOO
Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, honey, cumin, and salt in the high-powered blender.
With the motor running, slowly drizzle in the olive oil and blend until smooth.
Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!
Serve in a bowl and sprinkle with desired toppings and a swirl of extra virgin olive oil, alongside pita chips or crudites for dipping.
- If you have a blender, now is the time to use it! If you don’t, a food processor or lots and lots and lots of elbow grease will work too.
- If using store bought black tahini, go for the organic kind.
- Using dried chickpeas will create an even better flavor than canned but take more time. I *highly* suggest ya try with dried chickpeas sometime.
- Get playful with toppings options.
- Leftover hummus will keep in the fridge a week.
- Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.