Himo Tahini
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Appetizers A classic, large-batch homemade hummus recipe featuring a bright lemon profile and creamy tahini base. This versatile dip is easily adjusted to taste and blended until perfectly smooth.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | None | 12 servings |
🔪 Key Equipment
- Pot
- Potato masher
- Blender
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cans | Chickpeas | Progresso brand |
| 5 | Lemons | Juiced, or to taste |
| 2-3 cups | Tahini | Adjust for consistency |
| to taste | Salt | Fine sea salt |
| to taste | Garlic | Minced or crushed |
| as needed | Water | For thinning |
Instructions
Step 1: Preparation
- Boil the 3 cans chickpeas for a few minutes until they soften.
- Drain the 3 cans chickpeas and mash thoroughly using a potato masher.
Step 2: Mixing and Blending
- Add the juice of 5 lemons, 2-3 cups tahini, salt, and garlic to the mashed chickpeas.
- Continue adding ingredients and mixing until the flavor profile is balanced to your preference.
- Transfer the mixture to a blender and process until the texture is completely smooth.
- Add small amounts of water if needed to reach your desired consistency.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 5 days; the flavors will continue to meld over time.
Original Recipe Scan
