📝 About This Recipe
Transport your senses to the vibrant markets of the Levant with this ultra-creamy, authentic Hummus bi Tahini. This dairy-free masterpiece balances the nuttiness of premium sesame paste with the bright tang of fresh lemon and the earthy richness of slow-cooked chickpeas. By mastering the art of the 'chickpea massage' and using ice-cold water, you'll achieve a restaurant-quality velvet texture that puts store-bought versions to shame.
🥗 Ingredients
The Chickpea Base
- 1.5 cups Dry Chickpeas (soaked overnight with a pinch of baking soda)
- 1 teaspoon Baking Soda (used during the boiling process to soften skins)
- 6 cups Water (for boiling)
The Tahini Sauce
- 1 cup Premium Tahini (look for Lebanese or Palestinian brands; stir well)
- 1/3 cup Fresh Lemon Juice (approximately 2 large lemons)
- 2-3 cloves Garlic (finely minced or crushed into a paste)
- 1/4 cup Ice Water (crucial for the aeration and whitening of the sauce)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Cumin (adds a subtle earthy undertone)
For Garnish and Serving
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 tablespoons Whole Chickpeas (reserved from the cooked batch)
- 1 pinch Sumac or Paprika (for a pop of color and acidity)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Pine Nuts (lightly toasted in olive oil)
👨🍳 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 over medium-high heat and add 1 teaspoon of baking soda. Stir them constantly for 2-3 minutes; this 'dry heat' method helps break down the skins for a smoother finish.
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3
Add 6 cups of water and bring to a vigorous boil. Use a slotted spoon to skim off any foam or loose skins that rise to the surface.
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4
Reduce heat to low, cover partially, and simmer for 60-90 minutes. The chickpeas are ready when they are incredibly soft and can be easily smashed between two fingers with zero resistance.
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5
Drain the chickpeas, reserving about 2 tablespoons of the whole beans for garnish. Let the rest cool slightly, but they should still be warm when processing.
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6
In a food processor, pulse the garlic, lemon juice, and salt until the garlic is fully pulverized. Let this sit for 5 minutes to allow the lemon juice to mellow the raw garlic bite.
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7
Add the tahini to the food processor and blend until thick and pasty.
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8
While the processor is running, slowly drizzle in the ice water. Watch as the tahini transforms from a dark paste to a light, fluffy, pale cream.
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9
Add the warm, drained chickpeas and the ground cumin to the processor. Blend for a full 4-5 minutes. This extended blending time is the secret to the signature velvety texture.
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10
Taste the hummus. It may need more salt, lemon, or a touch more cumin depending on your preference. If it feels 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 deep swirl or 'well' in the center.
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12
Generously pour the extra virgin olive oil into the well. Garnish with the reserved whole chickpeas, a dusting of sumac, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Use dry chickpeas rather than canned; the flavor and texture difference is astronomical. Don't skip the baking soda; it raises the pH level of the water, which helps soften the chickpea skins until they practically dissolve. Always use ice-cold water when emulsifying the tahini to achieve a light, whipped consistency. If you have the patience, rub the cooked chickpeas between a kitchen towel to remove any remaining skins for the 'ultimate' silkiness. Serve the hummus at room temperature or slightly warm; refrigeration firms up the tahini and mutes the delicate flavors.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy za'atar-dusted pita chips. Pair with a fresh Fattoush salad or Tabbouleh for a complete meze spread. Accompany with a side of pickled turnips or spicy 'Shatta' (Middle Eastern chili paste). Enjoy alongside grilled lamb kebabs or roasted cauliflower for a hearty meal. Pair with a crisp, dry white wine like a Sauvignon Blanc or a traditional Lebanese Arak.