If you know me for a while or if you ever asked me how I started to make cakes, then you know I used to blog about food years ago. That’s when I tested hundreds or recipes, sweet and savory, learning about food from all over the world. With my business growing, I didn’t have enough time to continue blogging, but that didn’t mean that my love for good food diminished. As I am moving here at Dulcerella, I will occasionally share a recipe, and if you want to see my old blog, which is in Romanian, you can do it here.

One of the cuisines that I tested a lot lately is Middle Eastern, my husband being a Middle Eastern descendant and learning a lot from his family. Hummus is very easy to make, doesn’t require too many fancy ingredients, maybe the one that is not very popular being the tahini. Tahini is a sesame seeds paste, it can be found in a lot of stores lately. In all of the cooking books I read or any of the cooking shows I’ve watched, none of them did anything special with the tahini before adding it to the recipe, but read in the recipe how I “worked it out”, the Lebanese way. I also used a lot of garlic, as one of my friends would say “no chance of high blood pressure here”, but please adjust it to 2 or 3 cloves as you prefer.


3-4 tbsp tahini

juice of 2 lemons, divided

2 cans chickpeas, drained and rinsed

5 cloves of garlic

1 tsp dry mint

1/2 tsp cumin

salt and pepper after taste

1/4 cup olive oil

1/4 cup – 1/2 cup water

Add the tahini in a bowl and add the juice of 1 lemon gradually, stirring after each addition. The mix will turn darker and thicker, just continue to add the rest of the lemon juice, then add 1-2 tbsp water at a time and stir until the tahini turns into a light color sauce.

In a food processor add the chickpeas, the tahini sauce, garlic, dry mint, cumin, little salt and pepper. Process until puree. With the food processor running, add the oil gradually, then 1/4 cup water until and juice from 1/2 of lemon until the hummus is a smooth paste. Taste and check if it needs salt. Transfer to a plate and sprinkle some paprika and olive oil for decor. Serve as an appetizer with toasted pita bread, olives and/or cheese.

4 Responses

  1. Sherry Belknap says:

    Thank you for posting! I’m excited to give it a try!

  2. Beth Wilder says:

    The recipe looks delish!!
    Using dried, soaked overnight, rinsed and cooked chickpeas is a game changer. 1/2 lb. dried beans should provide the same amount as 2 cans.

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