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You Had Me at Hummus & Tahini

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Bound to be the best tahini and hummus recipe you’ve ever experienced
"Quick Tahini and 5 Minute Hummus"
(From the kitchen of Michael Solomonov/Steven Cook)

Total Time


15 Min  



Quick Tahini (Tehina):

  • 1 Garlic clove
  • Juice of 1 Meyer lemon
  • 1 16oz jar of pure tahini
  • 1 Tbsp. Of kosher salt
  • 1 Tsp. Of ground cumin
  • 1-1 1/2 cups of ice water (add more if too think)

5 Minute Hummus:

  • 1 15 Oz Can of chickpeas(rinsed and drained)
  • 2 Cups of tahini

    Recipe Preparation: 


    quick tahini:

    1. Peel and nick tip-off of garlic clove and place in a food processor.
    2. Squeeze the lemon juice into processor
    3. Pour the tahini on top, making sure to scoop all of it from the container
    4. Add the salt and cumin
    5. Process until mixture is a consistency of peanut butter
    6.  Stream the ice water a little at a time, with the processor going until the mixture is smooth and creamy and lightened to the color of dry sand

    5 min. Hummus:

    Add the 15 oz can of rinsed and drained chickpeas to 2 cups of tahini and process for about 3 minutes while pausing periodically to scrape down the sides of the bowl as you go until the hummus is smooth and completely blended.


    1. Pour 1 cup hummus in a wide shallow bowl, and smooth with the back of a large spoon. 
    2. Add 1 tablespoon of chopped fresh Dill or fresh Parsley
    3. Sprinkle of Israeli Paprika or Za'atar


    1. Drizzle with high-quality extra virgin olive oil or flavored olive oil
    2. Add 1 Tablespoon of chopped fresh Dill or fresh Parsley
    3. Sprinkle of Israeli Paprika or Za'atar


    For added deliciousness, layer a heaping spoonful of tahini in the center of hummus, then garnish.
    Both should last up to 1-2 weeks stored in airtight containers in the fridge.


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