📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this ultra-creamy, authentic hummus that balances nutty tahini with bright citrus and pungent garlic. This recipe utilizes the secret technique of overcooking the chickpeas with baking soda to achieve a cloud-like texture that puts store-bought versions to shame. It is a celebration of simple ingredients transformed through patience and technique into the ultimate Middle Eastern mezze staple.
🥗 Ingredients
The Chickpea Base
- 1.5 cups Dry Chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking Soda (for boiling; helps break down the skins)
- 6 cups Water (for boiling)
The Tahini Cream
- 1 cup Premium Tahini (look for a runny, light-colored Lebanese or Palestinian brand)
- 1/3 cup Fresh Lemon Juice (approximately 2 large lemons)
- 2-3 cloves Garlic (finely minced or crushed)
- 1/4 cup Ice Water (crucial for the fluffy texture)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Cumin (ground)
For Garnish and Finishing
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Reserved Chickpeas (cooked)
- 1 pinch Sumac (for a tangy garnish)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/2 teaspoon Paprika (smoked or sweet)
- 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 the chickpeas in a large pot over medium-high heat with the baking soda. Stir constantly for about 3 minutes to slightly 'scar' the skins, which helps them dissolve later.
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3
Add 6 cups of water and bring to a rolling boil. Skim off any foam or floating skins that rise to the surface.
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4
Reduce heat to low, cover partially, and simmer for 45-60 minutes. The chickpeas are ready when they are very soft and can be easily smashed between your fingers with zero resistance.
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5
Drain the chickpeas, reserving about 2 tablespoons for garnish. Let the rest cool slightly for 5-10 minutes (do not rinse).
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6
In a food processor, combine the tahini, lemon juice, salt, and minced garlic. Process for 1-2 minutes until the mixture turns into a thick, pale paste.
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7
While the processor is running, slowly drizzle in the ice water. Watch as the tahini lightens in color and becomes incredibly smooth and aerated.
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8
Add the warm chickpeas and ground cumin to the food processor. Process for at least 3-5 minutes. This long processing time is the secret to that restaurant-quality velvety finish.
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9
Taste the hummus. It should be zesty, nutty, and creamy. Add more salt or lemon juice if necessary and pulse to combine.
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10
Transfer the hummus to a shallow bowl. Use the back of a spoon to create a deep circular 'well' or swirl in the center.
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11
Drizzle the well generously with high-quality extra virgin olive oil.
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12
Top with the reserved whole chickpeas, a dusting of sumac and paprika, the chopped parsley, and toasted pine nuts.
💡 Chef's Tips
Use dry chickpeas instead of canned; the texture and flavor of rehydrated beans are vastly superior. Don't skip the baking soda—it raises the pH of the water, breaking down the pectin in the chickpea skins for a smoother puree. Always use ice-cold water when whipping the tahini; it creates an emulsion that results in a fluffier, whiter hummus. If you have time, peel the skins off the chickpeas after boiling for an even more luxurious, silk-like consistency. Let the hummus sit for 30 minutes at room temperature before serving to allow the garlic and cumin flavors to meld.
🍽️ Serving Suggestions
Serve warm with freshly baked, pillowy pita bread or crispy za'atar pita chips. Pair with a side of pickled turnips and salty Kalamata olives for a classic mezze spread. Use as a creamy base for grilled lamb skewers or roasted cauliflower florets. Serve alongside a crisp Israeli salad of finely diced cucumbers, tomatoes, and red onion. Enjoy with a glass of chilled Arak or a refreshing mint lemonade.