📝 About This Recipe
Tracing its roots back to the medieval Levant, this Hummus bi Tahini is a masterclass in texture and balance, offering a velvety smoothness that defies store-bought versions. By combining tender, skinless chickpeas with premium nutty tahini and a touch of ice water, we create an emulsion that is as light as air yet incredibly rich. This Halal-certified staple is the crown jewel of the mezze table, celebrating the bright acidity of fresh lemons and the pungent warmth of garlic.
🥗 Ingredients
The Chickpeas
- 1.5 cups Dried Chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking Soda (added to the boiling water to soften skins)
- 6 cups Water (for boiling)
The Tahini Base
- 1 cup Tahini (high-quality, well-stirred)
- 1/3 cup Lemon Juice (freshly squeezed)
- 2-3 cloves Garlic (pressed or finely minced)
- 1/4 cup Ice Water (essential for the white, creamy emulsion)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Ground Cumin (for digestive aid and earthy depth)
For Garnish
- 2-3 tablespoons Extra Virgin Olive Oil (first cold press)
- 2 tablespoons Whole Chickpeas (reserved from the cooked batch)
- 1 teaspoon Sumac or Paprika (for color and tang)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Drain the soaked chickpeas and rinse them thoroughly under cold running water.
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2
Place chickpeas in a large pot with 1 teaspoon of baking soda. Sauté them over medium heat for 3 minutes, stirring constantly; this heat/alkaline combo breaks down the skins for ultimate smoothness.
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3
Add 6 cups of water and bring to a vigorous boil. Skim off any foam or rising skins that float to the surface.
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4
Reduce heat to low-medium, cover, and simmer for 60-90 minutes. The chickpeas are ready when they are falling apart and can be easily mashed between two fingers.
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5
Drain the chickpeas, reserving about 2 tablespoons for garnish. Let the remaining chickpeas cool slightly but process them while still warm for a better emulsion.
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6
In a food processor, combine the tahini and lemon juice. Process for 1 minute until the mixture becomes thick and pale.
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7
Add the minced garlic, salt, and cumin to the tahini mixture. Process for another 30 seconds to ensure the garlic is fully integrated.
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8
While the processor is running, slowly drizzle in the ice water. Watch as the tahini transforms into a fluffy, ivory-colored cream.
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9
Add the warm chickpeas to the processor. Blend for at least 3-5 minutes. Patience is key here; you want to achieve a texture like silk.
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10
Taste and adjust. Add more salt or lemon juice if needed. If the hummus is too thick, add a tablespoon of warm water and blend again.
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11
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a circular 'well' or decorative swirls in the center.
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12
Generously pour extra virgin olive oil into the well, sprinkle with sumac, and garnish with reserved chickpeas, parsley, and toasted pine nuts.
💡 Chef's Tips
For the smoothest result, overcook your chickpeas until they are mushy; firm beans make grainy hummus. Always use fresh lemon juice; bottled juice has a metallic aftertaste that ruins the delicate tahini balance. The secret to the white color and airy texture is the ice water—don't skip it. If you have time, manually rub the chickpeas in a bowl of water to remove the skins before blending. Let the hummus rest for 30 minutes before serving to allow the garlic and lemon flavors to mellow and meld.
🍽️ Serving Suggestions
Serve warm or at room temperature with freshly baked, puffy pita bread. Pair with a side of 'Turshi' (Middle Eastern pickled vegetables) for a salty crunch. Accompany with a fresh Fattoush salad to balance the richness with herbal acidity. Serve as a base for 'Hummus Kawarma' by topping it with spiced sautéed lamb and pine nuts. Enjoy with a glass of chilled mint lemonade or hot black tea with sage.