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Homemade Hummus Trinistyle

Course: dip, Spreads
Cuisine: Syrian / Lebanese
Author: Felix (Simply Trini Cooking)


  • 3 cups pressure cooked channa chickpeas
  • ¾ cup tahini paste
  • ¼ cup lime juice
  • 6 cloves garlic
  • 3 pimento peppers
  • 1 tbsp chadon beni minced
  • 3 tsp salt
  • ¾ cup olive oil
  • ¾ cup reserved channa water will explain
  • paprika and parsley for garnish
  • for the homemade tahini paste
  • ½ cup sesame seeds
  • 3 tbsp olive oil


  • Make the tahini paste first.
  • Parch the sesame seeds over a low fire until golden brown.
  • Place in a food processor and add oil (extra oil can be used until desired consistency is reached)
  • Now for the hummus recipe.
  • Soak the channa overnight.
  • Pressure cook for 15 – 18 minutes. Drain.
  • Reserve some of the water. Set aside.
  • Add the channa, tahini, pimento peppers, chadon beni, garlic, olive oil, lime juice, channa water and salt in a food processor and blend until smooth. Serve in a bowl. Drizzle olive oil, Sprinkle paprika and add a sprig of parsley in the center for garnish.