Spicy Hummus with Tahini


Julie Kravetz by way of Karen Resnick Balulu


Food Editor's Note:  This is a delicious spicy hummus, using two types of legumes, chick peas and cannelloni beans.  Beans vary, so I added the water at the end gradually and found I only needed 2 tablespoons to get the consistency I liked.  You can also add more spices to taste, although I used the amounts indicated and the result was delicious!  It is wonderful as an appetizer, served with pita - plain or toasted - or vegetables.  For a different and delectable lunch or light supper, make a wrap with sliced turkey,tabbouleh, and a good shmear of this hummus.  Yum!




1 15-ounce can of chick peas

1 15-ounce can of white cannelloni beans

6 cloves of peeled garlic [F.E.: I used 3 tsp of chopped garlic from a jar]

1/2 cup tahini – make sure you stir this very well before measuring!

Juice of 2 lemons [F.E.: approximately 1/3 cup]

1 1/2 tablespoons soy sauce

1 1/2 teaspoons sea salt or kosher salt

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne (red) pepper

1/8 teaspoon white pepper

1/3 cup extra virgin olive oil

1/4 cup cold water (or less, as desired)


In a food processor, add all ingredients except the olive oil and water.  Process for one minute, scraping down the sides part way through.


Add olive oil and water and process again until desired consistency.


Optional:  Add chopped tomatoes, olive oil, basil, and garlic to garnish on top.


Serve with toasted pita triangles.


Yield: Approximately 3 1/2 cups


Karen Resnick Balulu is a good friend of the Food Editor.  Karen's husband, an Israeli, is of Libyan descent, and is an excellent cook of all Sephardic (and other!) dishes, so the family is very picky about their hummus.  Karen's friend Julie shared this recipe with her and it got a big thumb's up.  We are pleased to share it with you on ShalomBoston.com.


Spicy Hummus with Tahini