Hummus Fries with Spicy Tahini Dip. These fritters are made with chickpea flour and tahini for a crisp-exteriored snack with a custardy, hummus-like center.
The handwritten sign that read “PANISSES – TECHNICALLY FRENCH FRIES” at a food truck festival caught my attention last year. I walked past, scanning chalkboard menus and watching people enjoy fusion tacos and frozen treats, but I kept thinking about those panisses. What did “technically French fries” even mean?
When I finally bought a tray, I discovered they were chickpea-flour fritters shaped like thick fries. They do originate from the south of France and are fried, so the label is technically accurate—but they were completely different from what I expected. In the best way.
The exterior was thin and crisp, and the interior was creamy, reminiscent of hummus but slightly thicker and more custardy. After that first experience I became obsessed with the idea of making my own Hummus Fries.
I let a year go by before attempting the recipe, mostly because I was intimidated. I worried the texture would fail or the pieces wouldn’t hold together while frying. My first attempts confirmed those fears: the mixture was sometimes too thin to set properly, or the flavor felt flat. But I kept adjusting the proportions until I got it right.
When the balance finally worked, the result exceeded my expectations. The insides were undeniably hummus-like—creamy, savory, and a touch denser—and the outside crisped up into a sturdy shell that made each fry a perfect handheld bite. In fact, the fries were sturdy enough that they didn’t strictly need a dip; they could stand on their own.
Still, it felt wrong to serve fries without any accompaniment. Oil-based sauces like ketchup would overpower the delicate chickpea and tahini flavors, so I went with a small bowl of spicy tahini: extra tahini blended with garlic and hot sauce. The tahini complements the fries without masking them.
If you want a lighter dip, stir in plain yogurt or fresh herbs to thin and brighten the tahini. But whether you dip or enjoy the fries plain, they’re excellent either way.
I saved some for my brother, a hummus fanatic who follows a mostly vegan diet—these are vegan-friendly, by the way—and he loved them. They also freeze and reheat decently, but they’re far best served hot and fresh right after frying. The texture and crispness are at their peak straight from the oil.
Although reheated fries are still tasty, the magic is in serving them immediately. Even so, I couldn’t resist eating many of the reheated ones myself—Hummus Fries with Spicy Tahini Dip are that addictive.
Hummus Fries with Spicy Tahini Dip
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- Author: Morgan
- Total Time: 45 minutes
- Yield: 6 to 8 servings
Ingredients
- Olive oil or vegetable oil, for greasing the baking dish and frying
- 6 medium cloves garlic, divided
- 2 cups (475 ml) tahini, divided
- 1 tablespoon ground cumin, plus more to taste
- 2 cups chickpea flour (besan)
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- Juice of 1 lemon
- ½ cup plain whole yogurt, optional
- ⅓ cup (80 ml) hot sauce of your choice, or to taste
- Paprika, for garnish
- Chopped flat-leaf parsley, for garnish
Instructions
- Grease a 9- by 13-inch baking dish and set aside. Mince 5 cloves of garlic and add to a large saucepan. Add 4 cups water, 1 cup tahini, and the cumin. Whisk to combine and bring to a gentle boil over medium-high heat. Lower the heat to maintain a gentle boil. Whisk in the chickpea flour a little at a time until fully combined, then whisk in salt and pepper. Continue cooking, whisking often, until the batter thickens and begins to pull away from the sides of the pot. Whisk in the lemon juice, adjust seasoning to taste, and remove from heat.
- Quickly transfer the chickpea mixture to the greased baking dish, smoothing it into an even layer with a spatula. Cover with plastic wrap and refrigerate until firm, about 3 hours.
- For the spicy tahini dip, combine the remaining 1 cup tahini, the remaining garlic clove, and hot sauce in a food processor or a bowl. Process or whisk until smooth, then slowly stream in cold water until you reach your desired consistency. Stir in yogurt if using. Transfer to a serving bowl and set aside.
- Heat about 2 inches of oil in a large pot to 350°F (175°C). Run a thin spatula or knife around the edges of the baking dish and invert it onto a cutting board to release the set chickpea base. Cut the block in half lengthwise, then slice crosswise into thin fry-like pieces. Working in batches, fry the slices until golden and crisp, about 4 minutes per side. Drain on paper towels and sprinkle with salt while hot.
- Sprinkle the hummus fries and tahini sauce with paprika and chopped parsley. Serve immediately for best texture and flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
