Tahini with Himos

📜 Collection: John B. Collection | ✍️ Attribution: Elaine James | 📂 Category: Appetizers A classic homemade hummus recipe featuring boiled chickpeas blended with creamy tahini, garlic, and fresh lemon juice. Finished with a drizzle of olive oil, crushed pepper, and paprika for a flavorful dip.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	10 mins	None	6 servings

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🔪 Key Equipment

• Saucepan
• Blender
• Measuring cups
• Colander

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Ingredients

Measurements	Ingredients	Prep / Notes
1/2 cup	Tahini
as needed (approx. 3/4 cup)	Lemon Juice	fresh or concentrate; can use 1/4 water + 3/4 lemon juice
1 clove	Garlic	mashed (or coarse ground garlic)
2 (#303) cans	Chickpeas	referred to as ‘Himos’
1 pinch	Salt

Toppings

Measurements	Ingredients	Prep / Notes
1 dash	Olive Oil	to float on top
to taste	Crushed Red Pepper Flakes	crushed pepper pods
to taste	Paprika	for garnish

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Instructions

Step 1: Prep Chickpeas

1. In a saucepan, boil the 2 (#303) cans chickpeas with a little salt for about 10 minutes until heated through and softened.
2. Drain the chickpeas thoroughly and mash or puree them in a blender.

Step 2: Combine and Serve

3. In a mixing bowl or blender, stir the 1/2 cup tahini while gradually adding lemon juice (and optional water) until it reaches the consistency of a thin batter.
4. Add the mashed 1 clove garlic to the tahini mixture.
5. Combine the mashed chickpeas with the tahini mixture (using slightly more chickpeas relative to tahini) and blend until smooth. Make any taste adjustments as needed.
6. To serve, float a dash of olive oil on top along with crushed pepper pods and paprika.

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💡 Make-Ahead & Storage: Store in a sealed container in the refrigerator for up to 5 days. Drizzle fresh olive oil over top before serving.

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Original Recipe Scan