Hummus Bi Tahini

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From the Vitality Food Feature ‘OPEN SESAME‘.

This renowned Middle Eastern dish has become a favorite of many people in Europe and North America. Research has established that this dish contains a high quality protein, as well as anti-oxidants which help prevent heart disease and cancer. In the Middle East, it is often used as a milk substitute for toddlers because it is less allergy-producing than soybeans — a commonly used alternative to milk. (It can be fed to toddlers with a spoon, similar to pabulum.) For adults, it is eaten as an appetizer accompanied by crackers, or scooped up with pita bread. Or it can even be used as a side dish to main entrees.

(Serves about 8)


  • 2 cups cooked chickpeas
  • 4 Tbsp tahini
  • 4 Tbsp lemon juice
  • 4 Tbsp water
  • 3 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp cumin
  • pinch cayenne
  • 2 Tbsp chopped parsley

1) Place all ingredients, except parsley, in food processor, and process into a smooth paste, adding a little more water if necessary. Spread on a platter, then decorate with parsley. Sprinkle with a little olive oil and serve.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

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