📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this ultra-creamy, authentic Middle Eastern chickpea dip. This recipe focuses on the traditional technique of over-cooking the chickpeas and emulsifying high-quality tahini to achieve a cloud-like texture that puts store-bought versions to shame. Balanced with zesty fresh lemon and a pungent garlic kick, it is a nutritional powerhouse that serves as the ultimate centerpiece for any mezze platter.
🥗 Ingredients
The Chickpea Base
- 2 cans Chickpeas (15oz each, drained and rinsed)
- 1/2 teaspoon Baking soda (helps soften the skins for extra smoothness)
- 4 cups Water (for boiling)
The Tahini Emulsion
- 1/2 cup Tahini (premium quality, well-stirred)
- 1/4 cup Fresh lemon juice (about 1.5 large lemons)
- 1 large clove Garlic (roughly chopped)
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Cumin (ground)
- 2-3 tablespoons Ice water (essential for the fluffy texture)
For Garnish
- 2 tablespoons Extra virgin olive oil (high quality cold-pressed)
- 1/4 teaspoon Smoked paprika (for color and warmth)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 tablespoon Whole chickpeas (reserved from the boiled batch)
- 1 teaspoon Pine nuts (toasted, optional)
👨🍳 Instructions
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1
Place the drained chickpeas in a medium saucepan with the baking soda. Cover with water and bring to a vigorous boil over high heat.
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2
Reduce heat to medium and simmer for about 20 minutes. You want the chickpeas to be falling apart and mushy; this is the secret to a smooth dip.
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3
Drain the chickpeas and rinse them under cold water for 30 seconds. Set aside about a tablespoon of whole chickpeas for garnish later.
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4
In a food processor, combine the lemon juice, garlic, and salt. Process for 30 seconds until the garlic is finely minced.
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5
Let the lemon and garlic mixture sit for 5 minutes. This allows the acidity of the lemon to 'cook' the garlic, removing its harsh raw bite.
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6
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down the sides if necessary.
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7
While the processor is running, drizzle in the ice water. Watch as the tahini transforms from a paste into a pale, smooth, and fluffy cream.
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8
Add the warm, over-cooked chickpeas and the ground cumin to the processor.
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9
Process for at least 3-5 minutes. Do not rush this step; the friction and heat from the blades will create the silky velvet texture.
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10
Taste the hummus. Add more salt, lemon, or cumin if desired. If it feels 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
Generously drizzle the extra virgin olive oil into the well. Sprinkle with smoked paprika, chopped parsley, toasted pine nuts, and the reserved chickpeas.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice has a metallic aftertaste that ruins the dip. If you have time, use dried chickpeas soaked overnight for an even deeper flavor profile. Don't skip the ice water; it acts as an emulsifier that turns the tahini white and airy. If the garlic is too strong for your palate, remove the green germ from the center of the clove before processing. Serve at room temperature rather than cold for the best flavor and spreadability.
🍽️ Serving Suggestions
Warm, pillowy pita bread or crispy za'atar pita chips. A colorful array of raw vegetables like sliced radishes, cucumbers, and bell peppers. As a creamy base for a Mediterranean bowl topped with grilled chicken or falafel. Pair with a crisp, chilled glass of Sauvignon Blanc or a refreshing mint lemonade. Serve alongside a side of brined Kalamata olives and feta cheese.