About this Dish
The most recognised dish of Lebanese cuisine — a silky smooth dip of blended chickpeas, tahini, lemon juice and garlic. Lebanese hummus is far lighter and creamier than most international versions, served warm with a pool of olive oil and dusted with paprika. Eaten at every meal, from breakfast to dinner.
IngredientsServes 4
🫘Dried chickpeas, 250g (soaked overnight) or 2 x 400g cans of chickpeas, drained
🫙Tahini (good quality), 80g
🍋Fresh lemon juice, 60ml (about 2 lemons)
🧄Garlic, 2 small cloves, peeled
🧊Ice cold water, 60ml
🧂Fine sea salt, 1 teaspoon
🫒Extra virgin olive oil, 3 tablespoons, plus extra to serve
🌶️Sweet paprika, 1/2 teaspoon, to garnish
🌿Fresh flat-leaf parsley, a small handful, finely chopped, to garnish
Method
1
If using dried chickpeas, drain the soaked chickpeas and cook in a large pot of unsalted water for 1–1.5 hours until very soft and almost falling apart — the softer they are, the silkier your hummus will be. Reserve a cup of the cooking water. If using canned chickpeas, warm them in a saucepan with their liquid, then drain and reserve the liquid.2
Peel as many skins from the chickpeas as you have patience for — this step is optional but it genuinely makes your hummus noticeably smoother and creamier. Simply squeeze each chickpea between your fingers and the skin slips right off.3
In a food processor, blend the garlic and lemon juice together for about 30 seconds, then add the tahini and blend for a further minute until the mixture becomes thick and pale. This step of whipping the tahini first is the Lebanese secret to an airy, light hummus.4
Add the warm chickpeas and salt to the processor and blend continuously for 3–5 minutes, gradually pouring in the ice cold water. Keep blending — Lebanese hummus requires patience here, so let the machine run until the mixture is completely smooth and almost mousse-like in texture.5
Taste and adjust the seasoning, adding more lemon juice or salt as needed. If the hummus feels too thick, add a little more cold water or reserved chickpea cooking liquid a tablespoon at a time and blend again.6
To serve, spread the warm hummus generously into a wide shallow bowl, using the back of a spoon to create a swirl and a well in the centre. Pour a generous pool of extra virgin olive oil into the well, dust with sweet paprika, and scatter over the fresh parsley.7
Serve immediately while still warm with fresh flatbread or pitta for dipping. Leftover hummus can be stored in an airtight container in the fridge for up to 4 days — just reheat gently and add a fresh drizzle of olive oil before serving.User Reviews
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