Hummus bi Tahini
This hummus is creamy, nutty, and bright with lemon, with a silky texture that feels far richer than its simple ingredients suggest. A finish of olive oil, paprika, parsley, and whole chickpeas gives it the classic Lebanese presentation and a beautiful contrast of flavor and texture.
Ingredients
Hummus base
- 240 gcooked chickpeas, drained and rinsed
- 45 gtahini
- 30 mllemon juice
- 1 small clove (4 g)garlic, roughly chopped
- 1/2 tspground cumin
- 1/2 tspsalt
- 45-60 mlice-cold water
- 10 mlextra-virgin olive oil
To finish
- 10 mlextra-virgin olive oil
- 1/4 tsppaprika
- 1 tbsp (4 g)flat-leaf parsley, finely chopped
- 1 tbsp (15 g)whole cooked chickpeas
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Finish with the remaining olive oil, paprika, chopped parsley, and the reserved whole chickpeas. Serve immediately, ideally with warm pita or fresh vegetables.
Nutrition per serving
Notes
- •For a more traditional ultra-smooth texture, simmer canned chickpeas for 5-10 minutes with a little water before blending, but this will increase the total time.
- •If your tahini is very thick or bitter, add the water gradually and balance with an extra 1-2 tsp lemon juice.
- •Serve with pita bread, cucumber, radishes, carrots, or as part of a mezze spread.
- •The hummus will keep in an airtight container in the refrigerator for up to 3 days; drizzle a little olive oil on top before storing to reduce drying.
Background
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.
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