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Hummus Bi Tahina

Blending chick-peas with garlic, lemon and oil makes a deliciously creamy purée to serve as a dip with crudités or warmed pitta bread.

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150g/5oz/¾ cup dried chick-peas
Juice of 2 lemons
2 garlic cloves, sliced
30ml/2 tbsp olive oil, plus extra to serve
150ml/¼ pint/⅔ cup tahini paste
Salt and freshly ground black pepper
Cayenne pepper, to serve
Flat leaf parsley, to garnish


Serves: 4


1. Put the chick-peas in a large bowl and cover with plenty of cold water. Leave to soak overnight.

2. Drain the chick-peas and cover with fresh water in a pan. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer for about 1 hour, or until soft. Drain.

3. Process the chick-peas to a purée in a food processor. Add lemon juice, garlic, oil, cayenne pepper and tahini and blend until creamy.

4. Season the chick-pea purée with plenty of salt and freshly ground black pepper and transfer to a serving dish. Drizzle the purée with olive oil and sprinkle lightly with cayenne pepper. Serve the dip garnished with a few flat leaf parsley sprigs.

Cook's Tip:- If you do not have time to soak dried chick-peas, canned chick-peas can be used instead. Allow two 400g/14oz cans and drain them thoroughly.

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