Saturday, July 11, 2020

My family and friends love this dip. It is very popular. The creaminess of the beans pairs well with the chick peas. The combination of the bright lemon, pungent garlic and olive oil makes this dish flavorful and will have you craving more. I serve this chummus with challah or fresh, warm pita bread for dipping.


1 (15 oz) can chickpeas, drained and rinsed

1 (15 oz) can cannellini beans, drained and rinsed

1/2 cup tahini paste

Kosher salt and pepper, to taste

2 lemons, juiced

5 garlic cloves, minced

1/3 cup each cold water and olive oil


Lemon wedge

Add all ingredients to a food processor fitted with the “S” blade. Purée. While the motor is running, drizzle in the olive oil. Spread on a plate and garnish with a sprinkle of zaatar, a drizzle of olive oil and a lemon wedge.

By Chef Y

Chef Y, aka Yitzi Taber, is a personal chef who has cooked for many families for events and festive meals. He started cooking when he was 13 after watching Food Network shows. He learned many concepts and techniques from Bobby Flay and Giada De Laurentiis and he hopes to start his own catering business called Chef Y’s Cool Kosher Cuisine soon. He is looking to cater events such as bar/bat mitzvahs, weddings, engagement parties and the like. He also plans to sell his homemade challahs and dips to kosher supermarkets in the NJ area so people can enjoy his scrumptious food for Shabbat and Yom Tov. Contact him at 201-63-YITZI or This email address is being protected from spambots. You need JavaScript enabled to view it..

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