Hummus with tahini
4 servings
30 minutes
Hummus with tahini is a refined dish of Greek cuisine filled with rich and velvety flavor. Its roots go back to ancient times when chickpeas soaked in the freshness of lemon juice and infused with garlic aroma became the base for simple yet nutritious dishes. The creamy consistency is achieved through carefully whipped tahini paste that adds nutty notes. Olive oil provides smoothness while cayenne pepper adds a subtle spiciness. Hummus is traditionally served with warm pita, olives, and pickled Greek chili peppers, creating a perfect blend of flavors. It is not just an appetizer but a versatile dish that can complement any table—from family dinners to festive feasts where it becomes the center of attention.
1
Drain the liquid from the soaked chickpeas. Place them in a medium pot, add water and salt. Bring to a strong boil, reduce the heat, and cover. Cook on low heat for one and a half to two hours. Drain the liquid and save it. Place the chickpeas in a blender, add lemon juice, garlic, olive oil, and 150 g of the cooking liquid. Blend, gradually adding tahini paste, until reaching a mayonnaise consistency. Season with cayenne pepper and salt.
- Chickpeas: 110 g
- Lemon: 2 pieces
- Garlic: 2 cloves
- Olive oil: 4 tablespoons
- Tahini: 150 g
- Cayenne pepper: to taste
- Salt: to taste
2
Transfer to a bowl and drizzle with olive oil. Serve with olives and Greek-style marinated chili peppers and warm pita.
- Olive oil: 4 tablespoons
- Black olives: to taste
- Pickled chili peppers: to taste
- Pita bread: to taste
