Lebanese
Hummus
Silky Lebanese hummus whipped from warm chickpeas and tahini, finished fluffy, lemony, and rich enough to hold a pool of olive oil.
8 servings · 25 minutes prep · 90 minutes cook
Ingredients
Main
- 1 1/2 cups dried chickpeas
- 1 tsp baking soda
- 2 garlic cloves
- 3/4 cup tahini
- 1/2 cup fresh lemon juice, freshly squeezed
- 1 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 cup ice water, plus more as needed
- 3 tbsp olive oil
- 1/2 tsp paprika
Directions
Method
- Soak the dried chickpeas with the baking soda in plenty of cold water for 12 hours. Drain and rinse.
- Simmer the chickpeas in fresh water until extremely tender and the skins slip easily, 75-90 minutes or longer if needed. Drain, reserving some warm cooking liquid.
- Blend the garlic, fresh lemon juice, and kosher salt for 30 seconds, then rest for 5 minutes to mellow the garlic.
- Add the tahini and blend until thick. Stream in the ice water gradually until the mixture turns pale and fluffy.
- Add the warm chickpeas, ground cumin, and about 2 tablespoons reserved cooking liquid. Blend until completely smooth, 3-4 minutes, adding more ice water gradually as needed.
- Spoon into a shallow bowl and finish with the olive oil and paprika.
