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Hummus bi tahini

dina bayoud kohl
Prep Time 15 mins
Cook Time 1 hr
Total Time 13 hrs 15 mins
Course Appetizer
Cuisine Lebanese
Servings 6 servings


  • 200 g dried chickpeas soaked overnight in 1 litre cold water
  • 3 tablespoons tahini
  • 60 ml lemon juice
  • 2 small garlic cloves crushed
  • 1 teaspoon salt or to taste
  • To garnish: sweet paprika 1-2 tablespoons extra-virgin olive oil


  • Drain the chickpeas, add them with one litre water to a pressure cooker, put the lid on, and following manufacturer’s instructions, cook over low heat for about 45 minutes. Drain the cooked chickpeas in a colander, preserving the water. Let cool. Keep 1-2 tablespoons whole chickpeas aside for garnish.
  • Purée the chickpeas with 6 tablespoons of the preserved cooking water in a big food processor until you get a thick smooth paste.
  • Combine the puréed chickpeas, garlic, salt, lemon juice and tahini in the bowl and mix well. Adjust to taste if desired.
  • Spread the hummus evenly in the platter, and with the back of a spoon push it up the sides to form a dip all the way around. Place the whole chickpeas in a little mound in the centre. Sprinkle with some paprika and drizzle olive oil in the dipped part of the hummus.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen