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Mock Hummus Bi Tahini: A Quick & Delicious Chickpea Dip

I’ll never forget the first time I tasted authentic hummus. It was at a bustling market in Jerusalem, the air thick with the aroma of spices and freshly baked bread. An old woman with kind eyes scooped a generous dollop of creamy hummus onto my plate, drizzled it with olive oil, and sprinkled it with za’atar. The taste was a revelation – earthy, garlicky, and utterly addictive. This recipe for Mock Hummus Bi Tahini, while a quicker and more convenient adaptation, strives to capture that same spirit of simple, flavorful goodness.

Recipe Overview

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

2 (10 ½ ounce) cans garbanzo beans
2-3 tablespoons smooth, all-natural-style peanut butter (no sugar added)
½ cup lemon juice (or to taste)
2-3 large garlic cloves (to taste)
⅔ cup dark green extra virgin olive oil
Salt

Equipment Needed

Food Processor
Serving Dish

Instructions

First, finely chop the garlic cloves in a food processor.
With the processor running, gradually add 3 tablespoons of the olive oil through the lid, allowing the garlic to mix thoroughly into the oil. This infuses the oil with a robust garlic flavor.
Stop the food processor. Open the lid and add the peanut butter.
Close the lid and start the processor. Beat the mixture until the peanut butter, oil, and garlic start to combine.
While the processor is still running, gradually add the lemon juice through the lid, homogenizing it into the peanut butter mixture. This step provides the essential tang that balances the richness of the peanut butter.
Stop the processor.
Open the garbanzo bean cans. Drain the liquid, but retain a few tablespoons of the liquid and set it aside. This liquid can be used to adjust the consistency of the hummus if needed.
Open the lid and add the garbanzo beans to the peanut butter mixture.
Close the processor lid and start the processor.
Puree the garbanzo beans, homogenizing them into the peanut butter mixture with the food processor running.
Only if the mixture is too thick, add a tablespoon at a time of the reserved garbanzo bean liquid until the hummus reaches a smooth, thick texture. Be careful not to add too much liquid, as you don’t want the hummus to be too soupy.
With the processor still running, add salt.
Stop the processor and taste the hummus to ensure a proper balance of lemon juice, olive oil, garlic, and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo beans. Adjust to taste. Be careful with the lemon juice, as it can quickly overwhelm the other flavors.
To serve, spread the hummus into a shallow serving dish and pour the remaining olive oil over the top.
Gently swirl the olive oil backward with a spoon to spread it over the surface of the hummus.
Garnish as desired. Traditionally, in addition to the olive oil poured over the top, other garnishes are often added. Examples include finely chopped parsley and/or paprika.
For color and flavor, tomato wedges are often placed around the edge of the hummus inside the serving bowl (on top of the hummus around the rim of the dish).
Serve with pocket bread for dipping.

Expert Tips & Tricks

For an even smoother hummus, try peeling the skins off the garbanzo beans before blending. This is a bit time-consuming, but it makes a noticeable difference in the final texture.
If you find the peanut butter flavor too strong, start with the smaller amount (2 tablespoons) and adjust to taste.
Don’t be afraid to experiment with different types of peanut butter. A dark roast peanut butter can add a deeper, more complex flavor.
For a spicier kick, add a pinch of red pepper flakes to the food processor along with the other ingredients.
If you don’t have a food processor, a high-powered blender can also work, though you may need to scrape down the sides more frequently.
For a richer flavor, try roasting the garlic cloves before adding them to the food processor. Wrap them in foil with a drizzle of olive oil and roast at 400°F (200°C) for 20-25 minutes, or until soft and fragrant.
Taste as you go! Hummus is a very personal dish, and the perfect balance of flavors will depend on your own preferences.

Serving & Storage Suggestions

Serve the Mock Hummus Bi Tahini immediately for the best flavor and texture. If you’re making it ahead of time, store it in an airtight container in the refrigerator for up to 3-4 days. The olive oil on top may solidify in the refrigerator, but it will soften as it comes to room temperature. Let the hummus sit at room temperature for about 30 minutes before serving to allow the flavors to meld.

Leftover hummus can be used in a variety of ways. Spread it on sandwiches or wraps, add it to salads, or use it as a dip for vegetables. It also makes a great base for a vegan pizza or pasta sauce.

While technically you could freeze hummus, the texture can change slightly upon thawing, becoming a bit grainy. If you do freeze it, portion it into small containers for easy thawing and use within 2-3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	445 kcal	22%
Total Fat	33g	51%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	336mg	14%
Total Carbohydrate	27g	9%
Dietary Fiber	5g	20%
Sugars	1g	2%
Protein	7g	14%

Variations & Substitutions

Tahini Replacement: While this recipe uses peanut butter as a substitute for tahini, you could also try other nut butters like almond or cashew butter. The flavor will be slightly different, but still delicious.
Spice It Up: Add a pinch of cumin, coriander, or smoked paprika for extra depth of flavor.
Herb It Up: Incorporate fresh herbs like cilantro, dill, or mint for a vibrant and refreshing twist.
Roasted Vegetable Hummus: Add roasted red peppers, eggplant, or zucchini to the food processor along with the other ingredients for a smoky and flavorful variation.
Sweet Potato Hummus: Add cooked sweet potato for a naturally sweet and creamy hummus.
Beet Hummus: Add cooked beets for a beautiful pink hummus with an earthy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned chickpeas that are already seasoned?
A: It’s best to use plain, unseasoned chickpeas for this recipe so you can control the flavor profile. Seasoned chickpeas may clash with the other ingredients.

Q: Can I use regular peanut butter instead of all-natural?
A: While you can, all-natural peanut butter without added sugar is recommended to avoid making the hummus too sweet. The added sugar can also affect the texture.

Q: My hummus is too thick. What can I do?
A: Add a tablespoon or two of the reserved garbanzo bean liquid or water until you reach the desired consistency.

Q: How long does this hummus last in the fridge?
A: Stored properly in an airtight container, this hummus will last for 3-4 days in the refrigerator.

Q: Can I freeze this hummus?
A: Freezing is not recommended as it may affect the texture and make it slightly grainy.

Final Thoughts

This Mock Hummus Bi Tahini is a testament to the fact that you don’t always need every traditional ingredient to create a truly delicious and satisfying dish. It’s quick, easy, and incredibly versatile. Whether you’re serving it as an appetizer, a snack, or a light meal, I encourage you to give this recipe a try. Don’t be afraid to experiment with different variations and substitutions to find your perfect hummus blend. And please, share your feedback – I’d love to hear how you made it your own! Consider pairing it with a crisp white wine or a refreshing iced tea for a complete culinary experience.

Mock Hummus Bi Tahini (Chickpea & Sesame Seed Paste) Recipe