Hummus bi Tahini

Nutrition · per serving

Steps

1. 1

   Drain and rinse the chickpeas very well. Set aside 1 tbsp of whole chickpeas for garnish. Juice the lemon, chop the garlic, and finely chop the parsley. For the smoothest hummus, use chickpeas that are very soft; if using canned chickpeas, rub off a few loose skins while rinsing if you have an extra minute, but this is optional.

   240 g cooked chickpeas, drained and rinsed1 tbsp (15 g) whole cooked chickpeas30 ml lemon juice1 small clove (4 g) garlic, roughly chopped1 tbsp (4 g) flat-leaf parsley, finely chopped
2. 2

   In a food processor, blend the tahini and lemon juice for about 30 seconds until thickened and slightly lighter in color. This whipped base helps create a creamier texture before the chickpeas go in.

   45 g tahini30 ml lemon juice
3. 3

   Add the garlic, ground cumin, salt, and 45 ml ice-cold water. Blend again until smooth and creamy. The cold water helps the tahini emulsify and gives hummus a lighter, fluffier consistency.

   1 small clove (4 g) garlic, roughly chopped1/2 tsp ground cumin1/2 tsp salt45-60 ml ice-cold water
4. 4

   Add the chickpeas and 10 ml olive oil, then blend for 1-2 minutes, scraping down the sides once or twice, until very smooth. If the hummus is too thick, blend in the remaining cold water a little at a time until it is soft, creamy, and just loose enough to spoon into a shallow bowl.

   240 g cooked chickpeas, drained and rinsed10 ml extra-virgin olive oil45-60 ml ice-cold water
5. 5

   Taste and adjust if needed with a little more salt or lemon juice from your mise en place preferences, then spoon the hummus into a shallow serving bowl. Use the back of a spoon to make a wide swirl on top for the garnish to sit in.

6. 6

   Finish with the remaining olive oil, paprika, chopped parsley, and the reserved whole chickpeas. Serve immediately, ideally with warm pita or fresh vegetables.

   10 ml extra-virgin olive oil1/4 tsp paprika1 tbsp (4 g) flat-leaf parsley, finely chopped1 tbsp (15 g) whole cooked chickpeas

Origin & History

Hummus bi tahini is one of the most iconic dishes of the Levant and is especially associated with Lebanon, Syria, Palestine, and neighboring regions. Its core combination of chickpeas and tahini has deep roots in Eastern Mediterranean food traditions, and it remains a staple of home cooking, mezze tables, and everyday meals.