Hummus (Middle Eastern Chickpea Dip)
A classic Middle Eastern dip of chickpeas blended smooth with tahini, lemon, and garlic. Creamy, nutty, and tangy, it's drizzled with olive oil and scooped up with pita. A mezze staple loved across Lebanon and the wider Middle East and Mediterranean.
Ingredients
- Chickpeas · dried, soaked overnight & boiled (or 2 cans)250 g
- Tahini · sesame paste120 g
- Lemon juice · about 2 lemons60 ml
- Garlic2 clove
- Ice water · to adjust texture & creaminess4 tbsp
- Salt1 tsp
- Ground cumin · optional0.5 tsp
- To finish
- Olive oil3 tbsp
- Paprika & parsley1 to garnish
Steps
- ⏲ 60 min
Soak the dried chickpeas overnight, then boil with a little baking soda until very soft (~1 hour). If using canned, just rinse.
- ⏲ 10 min
For extra smoothness, rub off the chickpea skins (optional but a big texture upgrade).
- ⏲ 2 min
Blend the tahini, lemon juice, garlic, and salt first into a bright, creamy base.
- ⏲ 5 min
Add the chickpeas and blend smooth, drizzling in ice water a spoon at a time until light and fluffy.
- ⏲ 1 min
Taste and adjust with lemon and salt. Spread on a plate with a well in the center.
Drizzle generously with olive oil, dust with paprika and parsley (or a few whole chickpeas), and serve with pita.
Tips & Variations
Variations
- Hummus bi lahm (with meat): Top with sautéed minced lamb and pine nuts.
- Hummus with ful: Serve alongside stewed fava beans (ful medames).
- Spicy hummus: Swirl in harissa or chili oil.
- Roasted veg: Blend in roasted beet or red pepper for color and sweetness.
Tips
- Cook the chickpeas very soft for creaminess — baking soda helps.
- Removing the skins is the secret to silky hummus (a restaurant trick).
- Blending with ice water lightens the color and makes it fluffy.
- Tahini quality makes the dish — use fresh, well-stirred paste.
- Adjust lemon, garlic, and salt to taste — balance is everything.
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