Homemade Tahini and Hummus

There’s something deeply comforting about making classic Middle Eastern staples from scratch. Homemade hummus and tahini are simple at heart, yet incredibly rewarding — both in flavour and texture. When prepared at home, they become more than just dips; they turn into versatile kitchen essentials that can elevate everything from mezze platters to everyday meals.

In this recipe, we’re going back to basics, focusing on wholesome ingredients, traditional methods, and authentic taste. Creamy chickpeas, nutty sesame paste, good-quality olive oil and a few thoughtful touches come together to create hummus that is smooth, balanced and full of character, paired with rich, silky tahini made just as it should be.Whether you’re serving them as part of a shared table, spreading them on warm bread, or simply enjoying them as a nourishing snack, these homemade recipes celebrate simplicity, tradition and honest food — the kind that feels just as good to make as it does to eat.

Tahini

INGREDIENTS:

• 200 g sesame seeds
• 4 tbsp any neutral tasting seed oil 
• ½ tsp salt

METHOD:

1. Place the sesame seeds in a dry steel pan and toast over low to medium heat, stirring constantly to ensure even roasting. Do not allow the seeds to turn completely brown; they should become fragrant and lightly coloured.
2. Remove the pan from the heat and set the sesame seeds aside to cool completely.
3. Once cooled, transfer the sesame seeds to a food processor and pulse for a few seconds until they reach a crumbly texture.
4. Add 4 tablespoons of a neutral oil (such as canola, sunflower, or sesame oil) to the food processor.
5. Process the mixture for 2–3 minutes, stopping if needed to scrape down the sides, until the tahini becomes smooth, creamy, and pourable.
6. Taste the tahini and add salt as needed, then process for a further 1 minute to fully incorporate.
7. Transfer the tahini to a clean jar and allow it to cool completely before sealing.
8. Store the homemade tahini in the refrigerator for up to 1–2 months.

Hummus

INGREDIENTS:

• Boiled chickpeas, 300 g
• Tahini, 4 tbsp
• 1-2 lemon, (juice, 50 ml)
• Extra virgin olive oil, 2 tbsp
• Garlic, 2 cloves
• Ice cubes (4 small cubes) or 3 tbsp chilled water
• Cumin ½ tsp
• Salt ½ tsp

Garnish (optional)

• Extra virgin olive oil
• Chopped parsley
• Chili Flakes (pul biber)
• Chickpeas

METHOD:

1. Place the cooked chickpeas in a bowl and cover with cold water. Rub them gently between your hands to loosen the skins. The skins will float to the surface — skim them off and discard. Repeat until most of the skins are removed. This step is key for an extra smooth and creamy hummus.
2. Drain the chickpeas and set aside.
3. Add 4 tablespoons of tahini to a food processor. Pour in the freshly squeezed juice of 1–2 lemons (about 50–60 ml), strained to remove any pulp or seeds.
4. Process the tahini and lemon juice together for 1–2 minutes until well combined. The mixture will thicken and become pale. Scrape down the sides and bottom of the processor, then blend again briefly.
5. Add 2 garlic cloves, roughly minced, along with ½ teaspoon salt, ½ teaspoon ground cumin, and 2 tablespoons extra virgin olive oil. Process for about 1 minute until fully combined.
6. Add the chickpeas to the food processor. Pulse a few times, scrape down the sides if necessary, then process again until the mixture starts to come together.
7. With the processor running, gradually add 4 medium ice cubes, one at a time, and continue processing for 5–6 minutes. Alternatively, add 1 tablespoon of very cold water every minute. This lowers the temperature and helps create a creamy, light and fluffy texture.
8. Taste and adjust seasoning if needed.
9. Serve immediately, or store in an airtight container in the fridge for up to 1 week. Hummus can also be frozen.

Garnish with extra virgin olive oil, chilli flakes or pul biber, and a few whole chickpeas before serving.

Enjoy!