Recipe Index

Israeli | Hummus with Tahini Sauce & Zhougvegan

Posted on October 3, 2019

Good for lunch or to have on-hand for a snack. Based on Molly Yeh's "Hummus with Meat all Over It" recipe, minus the meat and a few other things.

Yield: 6 to 8 servings

hummus with tahini sauce and zhoug


1 15-ounce can of chickpeas, drained and rinsed

1 tablespoon lemon juice

1/2 cup tahini

3/4 teaspoon kosher salt, plus more to taste

2 cloves of garlic, microplaned

1/4 cup cold water

Tahini Sauce


Pita Chips



Put the chickpeas, lemon juice, tahini, salt, and garlic in a mini-prep food processer. Blend until smooth, about 1 minute. Slowly pour the water in through the top while blending. Season to taste.

Serve with Tahini Sauce, Zhoug, and pita chips.


(Ref. "Hummus" recipe, Molly on the Range, page 20.)