Hummus with Tahini Sauce

This quick and easy homemade hummus with tahini sauce tastes authentic and delicious. Forget buying store-bought hummus ever again.

The Story Behind the Hummus with Tahini Sauce

About a year ago, my husband and I were approached by some family members to see if we wanted to split the cost of a subscription to Masterclass. If you have never heard of Masterclass before, it’s a cloud based platform that allows you to learn from people who are “masters” in a particular field.

We loved learning cooking skills from Gordon Ramsey and dog training skills from Brandon Mcmillan. In all honesty, we spent many hours watching several different types of masterclasses. One in particular that we watched was from Yotam Ottolenghi.

In all actuality, though, I didn’t watch it. My husband watched one of his quick classes on hummus making. Then my husband decided he wanted to try his hand at making homemade hummus after watching it. Let me tell you this: it was the best hummus any of us had ever had.

My mother-in-law, who hates hummus, RAVED about how delicious it was. She especially loved it warm, right out of the blender. Tim has only made the hummus once or twice. I, on the other hand, have made it several times. I’ve never watched the masterclass, but learned from watching my husband make it.

This is such a simple recipe and is great for any beginners in the kitchen. It comes together so quickly in a high powered blender that you will never want to buy store-bought hummus ever again.

closeup of homemade hummus with tahini sauce

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a plate of homemade hummus with tahini sauce with pita bread on the side
closeup of homemade hummus with tahini sauce

Hummus with Tahini Sauce

This quick and easy homemade hummus with tahini sauce tastes authentic and delicious. Forget buying store-bought hummus ever again.
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Prep Time 15 minutes
Course Appetizer, Side Dish


For the Tahini Sauce

  • ¼ cup tahini sauce
  • ¼-½ cup water
  • juice of ½ a lemon
  • salt and pepper to taste

For the Hummus

  • 2 (15.5 oz)cans chick peas (garbanzo beans) drained and liquid reserved
  • ¼ cup tahini sauce
  • 1 tbsp minced garlic
  • ¼-½ cup reserved chick pea liquid
  • salt and pepper to tast


  • In a small mixing bowl, whisk together the juice of half a lemon with the tahini sauce.
  • Slowly add in the water. It will thicken up, but keep mixing. Add the water gradually until it turns into a sauce. Salt and pepper to taste. If it's still thick, add more water a few tablespoons at a time.
  • In my honest opinion, this doesn't taste fantastic by itself. However, with the hummus it's divine.
  • Drain the chickpeas making sure to reserve at least 1 can worth of liquid. You can also reserve a few chick peas to place on top of the hummus.
  • In the container of a high powered blender, dump your two cans of chick peas with ¼ cup of chick pea liquid.
  • Add in the garlic and salt and pepper.
  • Blend on high. If it is too thick add more liquid. Blend until it is smooth.
  • Place hummus on a serving platter and put tahini sauce on top.
  • Drizzle with olive oil and place the reserved chick peas on top.
  • Serve with pita bread, pita chips, veggies, or your favorite mediterranean food.

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