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Chickpea and Tahini Dip served in a styled dish.

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Chickpea and Tahini Dip

Yield
4 servings

Chickpeas blend with tahini, lemon and garlic, with water added as needed for a smooth dip.

Ingredients
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Ingredients

Servings
Units
Batches and reset

4 servings · US measures · 1 batch

Batching

Blend one batch at a time in the food processor; for a larger yield, blend a second batch. Blending cues do not change with the quantity.

Original recipe: 4 servings.

The optional garnish oil, water, crudités and pita, and salt to taste are excluded from the base nutrition scenario. Olive oil is the selected oil.

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Before you start

  • Read through the recipe before you start. Gather the colander, grater, juicer, food processor, spatula, serving bowl and the measured ingredients.

Directions

1

Read and gather

For the whole recipe

Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything: rinse the chickpeas in the colander under cold running water, and grate the lemon zest before you juice the lemon. Everything is prepared and measured before you start blending.

2

Process the chickpeas with the oil

For each batch of dip

Process 1 can chickpeas with about 1/4 cup olive oil in the food processor until a thick, almost smooth paste forms, stopping once to scrape down the bowl.

3

Add the garlic, lemon and tahini and blend

For each batch of dip

Add the garlic, the juice of 1 whole lemon, 1 tsp lemon zest and 3 tbsp tahini, and process until very smooth, stopping to scrape down the bowl. If it is too thick to spoon, add cold water to taste, a little at a time, processing between additions. The dip is very smooth and spoonable.

4

Taste and adjust

For each batch of dip

Taste the dip. Aim for nutty and bright, with fresh lemon and a little garlic. If it tastes flat, process in fine salt to taste. The dip tastes nutty, bright and seasoned.

5

Spoon into a bowl and serve

For the whole recipe

Spoon the dip into the serving bowl, drizzle with 1 tbsp extra-virgin olive oil, if using, and serve with mixed crudités and toasted pita bread, if using, to make 4 servings. Cover and refrigerate leftovers within two hours. The dip is served.

About this recipe

Research preview: these details come from our sourced research and haven't been reviewed by our chef yet.

Why it works

Processing the chickpeas with oil first makes a thick paste, then the tahini, lemon and garlic go in and the dip is loosened with cold water until it is very smooth.

Associated with

Levantine, Israeli and Egyptian cooking

A dish of chickpeas with lemon, sesame and olive oil appears in a 13th-century Aleppo cookbook; the Arabic name ḥummuṣ means chickpeas.

Taste

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Savory
  • Heat

Nutty tahini, bright lemon and a little garlic in a smooth chickpea purée. · smooth, silky purée · room

Skill level

Easy

A food processor and a few minutes; the judgment is the final texture and seasoning.

You'll practice: Rinse canned chickpeas, Purée until very smooth, scraping down the bowl, Loosen a dip with cold water

Allergens

Contains: sesame; wheat in the optional pita

Tahini, canned chickpeas and pita are packaged products: check each label for its own allergen statement.

Diets

Vegetarian: Fits as listed Vegan: Fits as listed Pescatarian: Fits as listed Dairy: See the allergen lines Egg: See the allergen lines Gluten: See the allergen lines Sesame: See the allergen lines

Occasions

  • Ramadan iftar · often part of a Levantine iftar spread

    A plant-based dip often served at Levantine iftar tables; Ramadan rules concern timing only.

    Ramadan is the ninth month of the Islamic calendar; its start depends on moon sighting or a national announcement.

    Next: February 8, 2027 (expected)

  • Lenten abstinence days (Ash Wednesday and the Fridays of Lent) · suits these days: no meat is listed

    No meat is listed; a meatless dip for Lenten Fridays.

    Abstinence from meat on Ash Wednesday (Easter minus 46 days), Good Friday (Easter minus 2 days) and every Friday of Lent.

    Next: February 10, 2027 (expected)

    Next: February 12, 2027 (expected)

    Next: February 19, 2027 (expected)

    Next: February 26, 2027 (expected)

    Next: March 5, 2027 (expected)

    Next: March 12, 2027 (expected)

    Next: March 19, 2027 (expected)

    Next: March 26, 2027 (expected)

Course: appetizer · Technique: blend, no-cook · Time: under-15-minutes, make-ahead

Serving and keeping

Best served: Freshly made, at room temperature Drizzle with olive oil and serve with crudités and toasted pita.

Make ahead: Bring it back toward room temperature and stir before serving.

Storage: Cover and refrigerate within 2 hours.

Leftovers: Cover and refrigerate within 2 hours; use within 3 to 4 days.

Food safety

  • Rinse the canned chickpeas under cold running water before blending.
  • Cover and refrigerate leftovers within 2 hours, or 1 hour above 90°F.

We make no cross-contact statement for home kitchens. Check packaged ingredient labels.

Nutrition notes

The chickpeas bring fiber and plant protein.

Most of the fat comes from the olive oil and tahini.

The canned chickpeas are the main sodium source; no-salt-added chickpeas keep it lower.

We don't show nutrition claims (like “good source of”) until our legal review is done.

Swap notes

  • chickpeas

    Works with changes

    Use: no-salt-added canned chickpeas

    What changes: Season with salt to taste.

    Not a swap: Regular canned chickpeas with their liquid.

  • garlic

    Works with changes

    Use: garlic-infused olive oil

    What changes: Use it as part of the olive oil; keep portions small, because chickpeas are high in FODMAPs except in small servings.

    Not a swap: Garlic powder.

  • garlic · jain.standard

    Works with changes

    What changes: Make it without the garlic; the dip is milder.

    Not a swap: Onion or ginger.

  • garlic · buddhist.five_pungent

    Works with changes

    What changes: Make it without the garlic.

    Not a swap: Garlic powder or garlic oil.

  • olive oil · orthodox.fast_strict

    Works with changes

    Use: a neutral vegetable oil, or water where the parish applies the oil rule to all oils

    What changes: Skip the olive-oil drizzle.

    Not a swap: Olive oil on strict days.

  • mixed crudités and toasted pita bread · passover.sephardi

    Works with changes

    Use: Passover-certified matzo

    What changes: For households that eat kitniyot, serve the dip with matzo in place of the pita.

    Not a swap: Any leavened bread.

These notes don't change the amounts, allergens or nutrition shown for this recipe.

For your food tracker

Fields for MyFitnessPal and other trackers
Recipe url
https://isthebestrecipe.com/sauces/chickpea-and-tahini-dip
Name
Chickpea and Tahini Dip
Servings
4
Recipe yield
4 servings
Recipe ingredient
1 can chickpeas 15-ounce can, drained and rinsed, about 1/4 cup olive oil, 1 clove garlic small, peeled and crushed, 1 whole lemon juiced after zesting, 1 tsp lemon zest finely grated from half the lemon, 3 tbsp tahini stirred well, to taste fine salt
Nutrition information
Nutrient 1008
277.90
Nutrient 1003
6.48
Nutrient 1004
21.15
Nutrient 1005
18.06
Nutrient 1079
5.15
Nutrient 2000
2.93
Nutrient 1093
148.10
Nutrient 1258
2.85
Nutrient 1253
0.00
Nutrient 1087
78.11
Nutrient 1089
1.73
Nutrient 1092
132.09
Nutrient 1114
0.00
Nutrient 1051
54.73
Nutrient 1057
0.00
Nutrient 1058
0.00
Nutrient 1095
0.91
Nutrient 1110
0.00
Nutrient 1123
2.01
Nutrient 1167
0.71
Nutrient 1186
0.00
Nutrient 1190
39.55
Nutrient 1259
0.00
Nutrient 1260
0.00
Nutrient 1262
<0.01
Nutrient 1265
2.18
Nutrient 1266
0.54
Nutrient 1268
12.18
Nutrient 1269
4.51
Nutrient 1270
0.17
Nutrient 1271
0.00
Nutrient 1276
0.00
Nutrient 1277
0.05
Nutrient 1279
0.00
Nutrient 1292
12.44
Nutrient 1293
4.69
Nutrient 1007
1.07
Nutrient 1018
0.00
Nutrient 1062
1162.98
Nutrient 1090
26.91
Nutrient 1091
135.32
Nutrient 1098
0.34
Nutrient 1104
22.54
Nutrient 1105
0.00
Nutrient 1106
0.99
Nutrient 1107
12.95
Nutrient 1108
<0.01
Nutrient 1120
0.70
Nutrient 1122
0.00
Nutrient 1162
5.59
Nutrient 1165
0.16
Nutrient 1166
0.07
Nutrient 1177
39.55
Nutrient 1178
0.00
Nutrient 1187
39.55
Nutrient 1261
0.00
Nutrient 1263
<0.01
Nutrient 1264
0.02
Nutrient 1272
0.00
Nutrient 1275
0.19
Nutrient 1278
0.00
Nutrient 1280
0.00
Nutrient 1175
0.11
Nutrient 1103
5.96
Nutrient 1109
2.17
Nutrient 1185
10.30
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Nutrition Values

Estimated nutrition

Chickpea and Tahini Dip

4 servingsOne serving is one equal share of the selected recipe yield.

Amount per servingCalories280
Protein
6 g
Carbohydrates
18 g
Fiber
5 g
Total sugars
3 g
Total fat
21 g
Saturated fat
3 g
Sodium
150 mg
Vitamin D
0 µg
Calcium
78 mg
Iron
1.7 mg
Potassium
132 mg
Estimated from USDA data for the listed ingredients. Brands and portions vary. Not medical advice.Source: USDA FoodData Central

Estimated · Per serving · 280 kcal

Some ingredients don’t have nutrition data yet.

Estimated macro energy share
MacroGramsShare
Carbohydrate18.06 g25.04%
Fat21.15 g65.98%
Protein6.48 g8.98%

Chickpea and tahini dip with olive oil; garnish, accompaniments, water and to-taste salt excluded

Nutrition details

Chickpea and tahini dip with olive oil; garnish, accompaniments, water and to-taste salt excluded

  • cold water: not included
  • extra-virgin olive oil: not included
  • mixed crudités and toasted pita bread: not included

Main nutrients

Per serving

Calories
277.90 kcal
Protein
6.48 g
Carbohydrates
18.06 g
Fiber
5.15 g
Total sugars
2.93 g
Total fat
21.15 g
Saturated fat
2.85 g
Sodium
148.10 mg
Vitamins and minerals

Per serving

Calcium, Ca
78.11 mg
Iron, Fe
1.73 mg
Potassium, K
132.09 mg
Vitamin D (D2 + D3)
0.00 µg
Zinc, Zn
0.91 mg
Vitamin D (D2 + D3), International Units
0.00 IU
Lutein + zeaxanthin
2.01 µg
Niacin
0.71 mg
Folic acid
0.00 µg
Folate, DFE
39.55 µg
Magnesium, Mg
26.91 mg
Phosphorus, P
135.32 mg
Copper, Cu
0.34 mg
Vitamin A, IU
22.54 IU
Retinol
0.00 µg
Vitamin A, RAE
0.99 µg
Carotene, beta
12.95 µg
Carotene, alpha
<0.01 µg
Cryptoxanthin, beta
0.70 µg
Lycopene
0.00 µg
Vitamin C, total ascorbic acid
5.59 mg
Thiamin
0.16 mg
Riboflavin
0.07 mg
Folate, total
39.55 µg
Vitamin B-12
0.00 µg
Folate, food
39.55 µg
Vitamin B-6
0.11 mg
Selenium, Se
5.96 µg
Vitamin E (alpha-tocopherol)
2.17 mg
Vitamin K (phylloquinone)
10.30 µg
Other nutrients

Per serving

Cholesterol
0.00 mg
Water
54.73 g
Caffeine
0.00 mg
Theobromine
0.00 mg
SFA 4:0
0.00 g
SFA 6:0
0.00 g
SFA 10:0
<0.01 g
SFA 16:0
2.18 g
SFA 18:0
0.54 g
MUFA 18:1
12.18 g
PUFA 18:2
4.51 g
PUFA 18:3
0.17 g
PUFA 20:4
0.00 g
PUFA 18:4
0.00 g
MUFA 20:1
0.05 g
MUFA 22:1
0.00 g
Fatty acids, total monounsaturated
12.44 g
Fatty acids, total polyunsaturated
4.69 g
Ash
1.07 g
Alcohol, ethyl
0.00 g
Energy
1162.98 kJ
SFA 8:0
0.00 g
SFA 12:0
<0.01 g
SFA 14:0
0.02 g
PUFA 22:6 n-3 (DHA)
0.00 g
MUFA 16:1
0.19 g
PUFA 20:5 n-3 (EPA)
0.00 g
PUFA 22:5 n-3 (DPA)
0.00 g
Incomplete data

Unknown source coverage is not zero.

Calculation details

An estimate, not a laboratory analysis or regulatory nutrition label. Unquantified to-taste seasoning excluded: fine salt. Exclusion does not mean zero nutrients.

Calculated from retained ingredient source mappings; independent review pending.

Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares. Unquantified to-taste ingredients are excluded; exclusion does not mean zero nutrients.

Per serving: calculated macro energy 288.52 kcal; reported Calories 277.90 kcal. Difference: 10.62 kcal.

USDA FoodData Central

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Chickpea and Tahini Dip