📝 About This Recipe
Transport your senses to the Levant with this ultra-creamy, authentic Hummus bi Tahini, a cornerstone of Middle Eastern hospitality. This recipe elevates the humble chickpea into a luxurious, velvet-textured masterpiece by balancing nutty premium tahini with bright lemon zest and a hint of garlic. It is more than just a dip; it is a labor of love that transforms simple pantry staples into a sophisticated spread that is light, airy, and deeply satisfying.
🥗 Ingredients
The Chickpea Base
- 1.5 cups Dried Chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking Soda (for boiling to soften the skins)
- 6 cups Water (for boiling)
- 1/2 piece Yellow Onion (left whole for flavoring the broth)
The Tahini Sauce
- 1 cup Premium Tahini (stirred well, preferably Lebanese or Palestinian brands)
- 1/3 cup Fresh Lemon Juice (adjust to taste for acidity)
- 2-3 cloves Garlic (turned into a paste with a pinch of salt)
- 1/4 cup Ice Water (added gradually to emulsify)
- 1.5 teaspoons Sea Salt (or to taste)
- 1/2 teaspoon Ground Cumin (for a subtle earthy undertone)
For Garnish & Serving
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Whole Cooked Chickpeas (reserved from the pot)
- 1 teaspoon Sumac (for a tangy garnish)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Paprika (for color)
- 1 tablespoon Pine Nuts (toasted in olive oil)
👨🍳 Instructions
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1
Drain the chickpeas that have been soaking overnight and rinse them thoroughly under cold water.
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2
Place the chickpeas in a large pot over medium-high heat and add the baking soda. Stir constantly for 3 minutes to help break down the pectin in the skins.
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3
Add 6 cups of water and the onion half. Bring to a vigorous boil, then reduce to a simmer. Skim off any foam or floating skins that rise to the surface.
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4
Cook for 45-60 minutes, or until the chickpeas are incredibly soft and mash easily between your fingers. They should be slightly overcooked for the smoothest texture.
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5
Drain the chickpeas, reserving about 2 tablespoons of whole beans for garnish, and let them cool for 10 minutes (warm chickpeas blend better than cold ones).
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6
In a food processor, process the chickpeas alone for 2-3 minutes until a thick, smooth paste forms. Scrape down the sides as needed.
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7
Add the garlic paste, salt, and cumin. Pulse to combine.
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8
With the processor running, slowly pour in the tahini. The mixture may thicken significantly at this stage.
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9
Slowly drizzle in the lemon juice, followed by the ice water. The ice water is the secret to achieving a pale, whipped, airy consistency.
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10
Continue processing for another 5 minutes. This long blending time is essential for the 'artisanal' silkiness.
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11
Taste the hummus. Adjust with more salt or lemon juice if necessary. It should be bright, nutty, and creamy.
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12
Spread the hummus onto a shallow bowl, using the back of a spoon to create a deep well or 'swirl' in the center.
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13
Generously drizzle the well with extra virgin olive oil and garnish with reserved chickpeas, sumac, paprika, parsley, and toasted pine nuts.
💡 Chef's Tips
Always start with dried chickpeas; canned ones lack the depth of flavor and the necessary starch for a truly smooth texture. Adding baking soda to the dry-cooking phase helps break down the skins, ensuring no grit in the final product. Use 'ice-cold' water when blending; the temperature shock creates a lighter, whiter, and fluffier emulsion. Quality of tahini is paramount—look for brands where the oil hasn't separated excessively and the taste is nutty, not bitter. Let the hummus rest for 30 minutes before serving to allow the flavors of the garlic and lemon to mellow and meld.
🍽️ Serving Suggestions
Serve warm or at room temperature with freshly baked, pillowy pita bread. Pair with a side of pickled turnips and cucumbers for a sharp, vinegary contrast. Accompany with a crisp glass of Arak or a chilled Sauvignon Blanc to cut through the richness. Use as a base for a 'Hummus Kawarma' topped with spiced sautéed lamb and toasted pine nuts. Serve alongside a fresh Fattoush salad for a complete and healthy Levantine meal.