📝 About This Recipe
Transport your senses to the heart of Beirut with this quintessential Lebanese Cold Mezze. This recipe yields a velvety, cloud-like texture that balances the nuttiness of premium tahini with the bright zing of fresh lemon and a whisper of garlic. It is a timeless masterpiece of simplicity and technique, proving that humble chickpeas can be transformed into a luxurious culinary experience.
🥗 Ingredients
The Chickpea Base
- 2 cups Dry Chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking Soda (added to the boiling water to soften skins)
- 8 cups Water (for boiling)
The Tahini Sauce (Taratoor)
- 1 cup Quality Tahini (ideally Lebanese or Ethiopian origin, well-stirred)
- 1/2 cup Fresh Lemon Juice (strained, no seeds)
- 3 pieces Garlic Cloves (crushed into a fine paste with a pinch of salt)
- 3-4 pieces Ice Cubes (the secret for a white, fluffy texture)
- 1.5 teaspoons Sea Salt (to taste)
- 2-3 tablespoons Ice Cold Water (to adjust consistency)
For Garnish and Serving
- 3 tablespoons Extra Virgin Olive Oil (high quality, first cold press)
- 2 tablespoons Whole Cooked Chickpeas (reserved from the batch)
- 1/2 teaspoon Sumac (for a tangy garnish)
- 1 sprig Fresh Parsley (finely chopped)
- 1/4 teaspoon Paprika (sweet or smoked)
👨🍳 Instructions
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1
Drain the chickpeas that have been soaking overnight and rinse them thoroughly under cold running water.
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2
Place the chickpeas in a large pot and cover with water. Stir in 1 teaspoon of baking soda; this raises the pH level and helps break down the pectin in the chickpea skins for a smoother puree.
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3
Bring to a boil, then reduce to a simmer. Skim off any foam or loose skins that float to the surface. Cook for 60-90 minutes until the chickpeas are very soft and mushy between your fingers.
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4
Drain the chickpeas and rinse them with cold water. For an ultra-smooth finish, you can gently rub them between your hands in a bowl of water to let the skins float away, though the baking soda makes this step optional.
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5
Reserve a small handful of whole chickpeas for garnish later.
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6
In a food processor, process the cooked chickpeas alone for 2-3 minutes until a thick, relatively smooth paste forms.
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7
Add the garlic paste, sea salt, and lemon juice. Process for another minute until well incorporated.
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8
With the processor running, pour in the tahini. The mixture may seize up or thicken significantly; this is normal.
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9
Drop in the ice cubes one by one while the motor is running. The friction creates heat, and the ice cubes shock the mixture into a light, creamy, pale-colored emulsion.
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10
If the hummus is too thick, add ice-cold water one tablespoon at a time until you reach a silky, spreadable consistency.
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11
Taste and adjust the seasoning. You may want a touch more lemon or salt depending on your preference.
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12
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a swirling well in the center.
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13
Drizzle generously with extra virgin olive oil and decorate with the reserved chickpeas, a dusting of sumac, paprika, and chopped parsley.
💡 Chef's Tips
Always use dry chickpeas rather than canned for the most authentic flavor and superior texture. Don't be afraid to overcook the chickpeas slightly; they should be falling apart to ensure no graininess. The quality of your tahini is paramount—look for brands that are runny and light in color, not bitter or thick. Adding ice cubes during the blending process is the 'pro-chef' secret for achieving that signature white, aerated look. Let the hummus rest for at least 30 minutes before serving to allow the garlic and lemon flavors to mellow and meld.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy pita chips for the classic experience. Pair with a side of Fattoush salad for a refreshing contrast in textures. Accompany with pickled turnips (Kabees El Lift) and fresh mint leaves. Serve as part of a larger Mezze spread alongside Warak Enab (stuffed grape leaves) and Kibbeh. Pairs beautifully with a glass of chilled Arak or a crisp Lebanese white wine like Sauvignon Blanc.