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Hummus & Tahini Dips

Desserts Plus Hummus

Lisa Reiss
Desserts Plus

The healing power of sesame seeds in tahini boost immunity and heart health.

1 head of garlic
3/4 cups lemon juice
1 1/2 tsp salt
2 cups tahini
1 Tbsp cumin

1 cup chickpeas, dried
2 tsp baking soda
3/4 cups tahini
1 tsp salt
1 Tbsp cumin


  1. Combine garlic cloves, lemon juice, and 1/2 tsp salt in a blender. Blend to coarse purée and let stand for 15 minutes.
  2. Strain mixture to remove the garlic, pressing out juice from the garlic.
  3. Pour mixture into a food processor. Add tahini, cumin, and 1 tsp salt. Purée the mixture together until smooth. Add hot water a little at a time to thin. Add salt and cumin to taste.


  1. Place chickpeas and 1 tsp of baking soda in large bowl and cover with water. Soak overnight, drain and rinse.
  2. Place chickpeas in a large pot with 1 tsp baking soda and add cold water to cover by at least 4″. Bring to a boil.
  3. Lower heat to medium, cover pot, and simmer for 1 hour or until chickpeas are tender.
  4. Simmer for another 20-30 minutes. Skim off any floating chickpea skins and discard. Drain.
  5. Combine chickpeas, tahini, salt, and cumin in a food processor. Purée for several minutes until smooth and creamy. Add hot water a little at a time if it’s too thick. Add salt and cumin to taste.

Yield 4 servings