Middle Eastern
Hummus
Classic Levantine hummus: chickpeas blended ultra-smooth with plenty of tahini, lemon and garlic, finished with olive oil and a dusting of paprika. Best with chickpeas cooked soft with baking soda.
75 min
Total time
6
Servings
15 min
Prep
60 min
Cook
beginnerlunchveganvegetariangluten-freedairy-freehigh-protein
Source: Traditional Levantine hummus
Ingredients
6 servings
- 200 g dried chickpeas, or 480 g/2.5 cups cooked
- 5 g baking soda, for cooking
- 180 g tahini, good quality, well stirred
- 60 ml lemon juice, fresh, about 2 lemons
- 2 garlic
- 60 ml ice water, as needed
- 2 g ground cumin
- 6 g salt, to taste
- 30 ml extra virgin olive oil, to finish
- 1 g paprika, to garnish
Make it your way
Instructions
- Step 1.Soak the dried chickpeas overnight in plenty of cold water with a pinch of baking soda, then drain.
- Step 2.Put the soaked chickpeas in a pot with fresh water and 1 teaspoon baking soda, bring to a boil and simmer 40 to 60 minutes until very soft and the skins slip off, skimming foam. Drain.
- Step 3.While still warm, blend the chickpeas in a food processor until a stiff paste forms (reserve a few for garnish).
- Step 4.Mash or blend the garlic with the lemon juice, let it sit 5 minutes, then strain to mellow the raw garlic bite.
- Step 5.Add the tahini, lemon-garlic juice, cumin and salt to the chickpeas and process until combined.
- Step 6.With the motor running, drizzle in ice water a little at a time until the hummus turns pale, fluffy and very smooth, about 3 to 5 minutes of blending.
- Step 7.Taste and adjust salt, lemon and cumin until balanced.
- Step 8.Spread onto a plate using the back of a spoon to make a swirl, pooling olive oil in the well.
- Step 9.Garnish with the reserved whole chickpeas, a dusting of paprika and chopped parsley, and serve with warm pita.
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