Tahini is kind of the ingredient equivalent to a familiar face you can't quite place-you know you've heard of it, but you can't remember why or where. It's most commonly associated with hummus, ...

Earthy tahini sauce with lemon and garlic is a perfect match for sweet roasted butternut squash and onion. It’s all topped ...

Hummus is familiar and comforting, but black hummus offers a striking variation built on tradition rather than novelty. This ...

Creamy it is, with a wet texture that makes you wonder at first, “do I like it?” And you keep eating, until those little triangles of pita are scraping the edges of the bowl, attempting to scoop up ...

The thick liquid from canned chickpeas, called aquafaba, adds body to hummus, which an Armenian cook taught me years ago. She knew this instinctively. Today's cooks know that the liquid can be used as ...

Properly served, hummus is a grand thing to see. A cook scoops pale yellow paste into a shallow brick-colored bowl and then stirs it madly with a mortar, forcing it up against the sides of the bowl in ...

It's most commonly associated with hummus, although you can now find it in a variety of recipes ranging from salad dressings to cookies. (Yes, cookies.) Okay, so you might already know (and if you ...

But not all hummus brands are created equal when it comes to health benefits. We asked three registered dietitians what they ...

Hummus is made primarily from chickpeas. These little legumes are mashed up and mixed with tahini, which is a paste made from sesame seeds, to create a smooth, nutty dip. Hummus is also packed with ...

Learn how to make ultra-creamy hummus without tahini, enhanced with garlic and toasted pine nuts. This easy Mediterranean dip ...