"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.


This recipe originated from the Nantucket Open-House Cookbook. This recipe can be cut in half.

3 Large cloves garlic, minced
1/2 cup fresh lemon juice
1 cup sesame tahini paste
1 cup water
6 cups canned chick-peas rinsed and drained
1 1/2 tablespoons ground cumin
Salt to taste
3 Tablespoons fruity olive oil
Sweet Hungarian paprika
Lemon slices
Kalamata Olives
Fresh parsley

Place the garlic, lemon juice and tahini in a food processor and process to smooth paste.
Add the water and chick-peas and process until the mixture is very smooth, almost fluffy. Season with the cumin and salt to taste. Pour the hummus into a shallow serving dish. Drizzle the olive oil over the top and swirl lightly with the tip of a knife. Sprinkle with paprika and garnish with lemon slices around the edges with some olives and parsley sprigs. Serve with pita bread cut into strips or triangles. Makes 6 Cups


Anonymous said...

Very good recipe. I like to add toasted pine nuts on top as a tasty garnish.

Anonymous said...

Hi i'm arabic and we make The Tahini often
but i use the olive oil with the ingredints
1/2 cup water and 1/2 cup olive oil
try it it's very tasty

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