A silky smooth Lebanese chickpea dip made with tahini, lemon juice, and garlic. This versatile mezze is served with olive oil and can be enjoyed as a dip, spread, or side dish.
Liam Henderson
1 followers
60
Cook Time
8
Servings
0
0 reviews
Easy
Difficulty
Soak chickpeas overnight in water with baking soda. Drain, rinse, and cook in fresh water for 45-60 minutes until very tender and skins are loosening. Reserve some cooking liquid.
The baking soda helps soften the chickpeas and makes the hummus extra creamy.
In a food processor, blend tahini with lemon juice, minced garlic, cumin, and salt. Process for 1 minute, scraping sides. The mixture will seize up initially, then become smooth and creamy.
Mixing tahini with lemon juice first creates a better emulsion and lighter texture.
Add drained hot chickpeas to the tahini mixture. Process for 2-3 minutes, scraping down sides. Add ice water gradually while processing to achieve ultra-smooth texture.
Processing hot chickpeas produces creamier hummus - don't let them cool down.
If hummus is too thick, add reserved chickpea cooking liquid or ice water 1 tablespoon at a time while processing. The hummus should be smooth and spreadable.
Hummus thickens as it cools, so make it slightly thinner than desired final consistency.
Transfer to a serving bowl, create a well in the center, and drizzle generously with olive oil. Garnish with paprika and parsley if desired. Serve with warm pita bread.
Hummus tastes best at room temperature - remove from fridge 30 minutes before serving.
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