Hummis Bi Tahini

Hummus bi tahini (literally hummus with tahini) is the proper Arabic name for the chickpea-and-sesame dip that’s become a global pantry staple. The signature element is the technique. Tahini, water, lemon juice, olive oil, and garlic blend first into a smooth, glossy emulsion before the chickpeas join, which is the difference between truly silky hummus and the gritty stuff that comes in plastic tubs.

Ground cumin and coriander add gentle warmth and depth without dominating, two spices that aren’t in every hummus recipe but very much belong in this one. Four cloves of garlic might sound aggressive, but the lemon juice mellows the bite as everything blends together.

The recipe is also flexible. The directions note that the pre-chickpea mixture (just tahini, lemon, garlic, oil, water) makes a strong but excellent salad dressing or marinade if you thin it with extra water and back off on the garlic. So you really get two recipes for the price of one.

Serve with warm pita bread, raw vegetables, or as the base of a Mediterranean grain bowl.

Pro Tips

• Use good-quality tahini from a Middle Eastern brand (Soom, Seed + Mill, Al Wadi). Bitter or chalky tahini ruins the dip no matter what your technique.
• Peel the chickpeas for ultra-smooth hummus. Tedious, yes, but the texture difference is unreal. Or use the baking soda trick: simmer canned chickpeas in water with a teaspoon of baking soda for 20 minutes to loosen the skins.
• Add an ice cube while blending. The cold lightens the texture and creates a fluffier, lighter hummus.
• Taste and adjust before serving. Hummus needs more lemon and salt than you’d expect; bland hummus is usually under-acidified.

Variations

• Top with sumac, paprika, pine nuts, and a generous drizzle of olive oil for a classic Levantine presentation.
• Roast a head of garlic and use that instead of raw for a sweeter, mellower garlic flavor.
• Stir in roasted red peppers or sun-dried tomatoes for a flavored hummus variation.