If using canned chickpeas, drain and rinse them. For an extra creamy texture, you can boil them in a pot with a teaspoon of baking soda for about 15 minutes, then drain and remove the loosened skins.
Hummus (Lebanese Chickpea and Tahini Dip)
- Total Time - 40 minutes
- Preparation - 15 minutes
- Cooking (if from dried) - 90 minutes
- Servings: 4
- Country: Lebanon
To achieve perfectly creamy Hummus, the key is cooking the chickpeas with a little baking soda to help them soften and shed their skins easily. If using canned chickpeas, rinse them thoroughly and boil for 15 minutes with baking soda to soften the skins.
When blending, ice water must be added to make the hummus airy and light.
Ingredients
For the Hummus
- 400 g Chickpeas (cooked or from 1 can, drained)
- 100 g Tahini (sesame paste)
- 4 Tbsp Freshly Squeezed Lemon Juice
- 2 cloves Garlic
- 50 ml Ice Water
- to taste Salt
For Serving
- for drizzling Extra Virgin Olive Oil
- for sprinkling Ground Paprika (sweet or smoked)
- for serving Pita Bread
Instructions
Step 1: Preparing the Chickpeas
Step 2: Preparing the Base
In a food processor, place the tahini, lemon juice, and crushed garlic. Blend for about 1 minute until the mixture lightens and becomes fluffy. This emulsion is crucial for creaminess.
Step 3: Blending the Hummus
Add the chickpeas and salt. Blend for about 3-4 minutes. Stop and scrape down the sides of the processor.
While blending, slowly add 2-3 ice cubes and the ice water. The cold water helps create an extremely creamy and light consistency.
Blend until the Hummus is completely smooth and free of any lumps.
Step 4: Serving
Transfer the Hummus to a shallow dish and use a spoon to create a well in the center.
Drizzle generously with high-quality olive oil and sprinkle with ground paprika. Traditionally served with fresh pita bread.