📝 About This Recipe
This isn't just a dip; it's a luxurious, velvet-textured condiment designed to elevate everything from grilled meats to roasted vegetables. Rooted in Levantine tradition, this version emphasizes a high tahini-to-chickpea ratio and a specific peeling technique to achieve a cloud-like consistency. The result is a nutty, bright, and deeply savory sauce that serves as the perfect creamy foundation for any modern Mediterranean plate.
🥗 Ingredients
The Chickpea Base
- 1 cup Dried chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking soda (divided for soaking and boiling)
- 6 cups Water (for boiling)
The Tahini Sauce (Tarator)
- 1 cup Premium hulled tahini (look for Lebanese or Palestinian brands)
- 1/4 cup Fresh lemon juice (strained)
- 2 pieces Garlic cloves (grated into a paste)
- 1/3 cup Ice-cold water (crucial for emulsification)
- 1 teaspoon Fine sea salt (or to taste)
- 1/4 teaspoon Ground cumin (optional, for depth)
Finishing & Garnish
- 2 tablespoons Extra virgin olive oil (high quality, cold pressed)
- 1/2 teaspoon Sumac or Paprika (for dusting)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Drain the chickpeas that have been soaking overnight. Rinse them thoroughly under cold running water.
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2
Place a large pot over medium-high heat and add the drained chickpeas and 1/2 teaspoon of baking soda. Sauté them dry for 2-3 minutes; the heat and soda help break down the skins.
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3
Add 6 cups of water and bring to a rolling boil. Skim off any foam or loose skins that rise to the surface using a slotted spoon.
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4
Reduce heat to low, cover partially, and simmer for 45-60 minutes. The chickpeas are ready when they are falling-apart tender and can be easily smashed between two fingers with zero resistance.
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5
Drain the chickpeas and let them cool for about 10 minutes. For the smoothest possible condiment, rub the chickpeas between your palms in a bowl of water to let the skins float to the top; discard the skins.
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6
In a food processor, pulse the cooked chickpeas alone until they form a stiff, thick paste. Scrap down the sides frequently.
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7
While the processor is running, add the garlic paste, salt, and cumin. Process for another minute.
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8
Slowly pour in the tahini. The mixture will likely seize up and become very thick; this is normal.
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9
With the motor running, drizzle in the lemon juice followed by the ice-cold water. Watch as the magic happens: the sauce will transform from a dark tan to a pale, creamy ivory.
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10
Continue processing for a full 3-5 minutes. This aerates the hummus, making it light and mousse-like rather than heavy.
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11
Taste and adjust. Add more salt for depth or more lemon for brightness. If it's too thick to use as a spreadable condiment, add one more tablespoon of ice water.
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12
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a deep well or 'swirl' in the center.
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13
Drizzle the well generously with extra virgin olive oil and sprinkle with sumac and fresh parsley.
💡 Chef's Tips
Always use dried chickpeas instead of canned for a superior, nutty flavor profile. The 'ice-cold' water is the secret to a pale, fluffy emulsion; don't use room temp water. If the garlic flavor is too sharp, let the garlic paste sit in the lemon juice for 10 minutes before adding to the processor to 'mellow' it. Store leftovers in an airtight container with a thin layer of olive oil on top to prevent a skin from forming. Never skip the baking soda; it raises the pH levels and helps the chickpea pectin break down for that signature silkiness.
🍽️ Serving Suggestions
Slather generously onto a warm pita or use as a base for a spiced lamb 'Kawarma' topping. Serve as a creamy condiment alongside grilled chicken skewers or falafel. Use as a healthy, high-protein alternative to mayonnaise in wraps and sandwiches. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the tahini. Top with toasted pine nuts and a squeeze of fresh lemon just before serving at a dinner party.