📝 About This Recipe
Transport your senses to the Levant with this ultra-creamy, authentic hummus that relies on premium tahini and traditional techniques rather than additives. By simmering chickpeas with a touch of baking soda, we achieve a velvety texture that rivals the best hummus bars in Tel Aviv or Amman. This recipe celebrates the pure, nutty profile of the chickpea, brightened by fresh lemon and pungent garlic for a healthy, sugar-free masterpiece.
🥗 Ingredients
The Chickpea Base
- 2 cans (15 oz each) Chickpeas (drained and rinsed; or 1.5 cups dried chickpeas soaked overnight)
- 1 teaspoon Baking Soda (essential for breaking down the chickpea skins for smoothness)
- 4 cups Water (for boiling the chickpeas)
The Tahini Cream
- 1/2 cup Tahini (high-quality, runny tahini works best)
- 1/3 cup Fresh Lemon Juice (about 2 large lemons; do not use bottled juice)
- 2 cloves Garlic (pressed or finely minced)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Ground Cumin (adds a subtle earthy depth)
- 2-3 tablespoons Ice Water (added slowly to emulsify the tahini)
For Garnish
- 2 tablespoons Extra Virgin Olive Oil (first cold pressed for the best flavor)
- 1/4 teaspoon Smoked Paprika (for a pop of color and smoke)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 tablespoon Whole Chickpeas (reserved from the boiled batch)
- 1 tablespoon Pine Nuts (toasted until golden)
👨🍳 Instructions
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1
Place the drained chickpeas in a medium saucepan and cover with water. Stir in the baking soda.
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2
Bring the mixture to a boil over high heat, then reduce to medium. Simmer for about 20 minutes until the chickpeas are very soft and the skins are falling off.
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3
While the chickpeas cook, combine the lemon juice and minced garlic in a small bowl. Let it sit for 10 minutes to allow the lemon to 'mellow' the bite of the raw garlic.
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4
Strain the lemon juice through a fine-mesh sieve into a food processor to remove the garlic solids, leaving only the garlic-infused juice. (Optional, for a smoother texture).
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5
Add the tahini, sea salt, and cumin to the food processor. Pulse until the mixture is thick and paste-like.
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6
With the processor running, slowly drizzle in the ice water. Watch as the tahini transforms from a dark paste into a light, fluffy, and creamy pale sauce.
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7
Once the chickpeas are done, drain them and rinse with cool water. Set aside a few whole chickpeas for garnish.
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8
Add the warm, softened chickpeas to the food processor with the tahini mixture.
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9
Process for at least 3-5 minutes. This long processing time is the secret to achieving that professional, silky-smooth restaurant consistency.
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10
Taste the hummus. Add a pinch more salt or a squeeze of lemon if needed. If it's too thick, add one more tablespoon of ice water and blend again.
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11
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a deep swirl or 'well' in the center.
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12
Drizzle generously with extra virgin olive oil and sprinkle with smoked paprika, fresh parsley, reserved chickpeas, and toasted pine nuts.
💡 Chef's Tips
For the absolute best results, use dried chickpeas soaked overnight with a pinch of baking soda rather than canned. Always use 'ice cold' water when emulsifying the tahini; it shocks the fats into a fluffy, whipped state. Do not skip boiling the canned chickpeas with baking soda; this softens the skins which is the key to removing graininess. If you prefer a stronger garlic flavor, skip straining the garlic solids and blend them directly into the mix. Store leftovers in an airtight container for up to 5 days, but bring to room temperature before serving for the best texture.
🍽️ Serving Suggestions
Serve with warm, pillowy whole-wheat pita bread or toasted za'atar flatbread. Use as a vibrant dip for crunchy raw vegetables like Persian cucumbers, heirloom carrots, and bell pepper strips. Pair with a crisp, dry white wine like a Sauvignon Blanc or a refreshing glass of iced mint tea. Use as a sugar-free protein base for a Mediterranean bowl topped with grilled chicken, olives, and feta. Top with a spoonful of spicy harissa or zhoug for those who enjoy a kick of heat.