Classic Lebanese Hummus

Name: Classic Lebanese Hummus
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 cups cooked chickpeas (or 1 × 400g tin, drained); 1/3 cup good-quality tahini; 1/4 cup fresh lemon juice (about 2 lemons); 1 small garlic clove, crushed; 2-3 tbsp iced water; 1/2 tsp fine sea salt, to taste; Extra virgin olive oil, to serve; Sweet paprika and chopped parsley, to garnish

15mPrep0mCook6ServesEasyDifficulty

There is hummus, and then there is proper Lebanese hummus. The difference is in the details: good tahini, the patience to blend until it is truly silky, and never skimping on the lemon and garlic. This is the version we make at home - the one that disappears within minutes of hitting the table.

VeganGluten-FreeMezzeDip

Ingredients

●2 cups cooked chickpeas (or 1 × 400g tin, drained)
●1/3 cup good-quality tahini
●1/4 cup fresh lemon juice (about 2 lemons)
●1 small garlic clove, crushed
●2-3 tbsp iced water
●1/2 tsp fine sea salt, to taste
●Extra virgin olive oil, to serve
●Sweet paprika and chopped parsley, to garnish

Method

1
If using tinned chickpeas, for extra-smooth hummus simmer them with a pinch of bicarb soda for 15 minutes, then rinse. This loosens the skins.
2
Add the lemon juice and crushed garlic to a food processor and blend for 30 seconds. Letting the garlic mellow in the lemon takes off its raw bite.
3
Add the tahini and blend until thick and pale, about 1 minute.
4
Add the chickpeas and salt. Blend for a full 3-4 minutes, stopping to scrape down the sides. This long blend is the secret to silky hummus.
5
With the motor running, drizzle in iced water a tablespoon at a time until you reach a light, whipped consistency.
6
Taste and adjust with more salt or lemon. Spread onto a plate, make a well with the back of a spoon, pour in olive oil and dust with paprika and parsley.

Teta's Tips

✦Iced water - not room temperature - is what gives hummus that pale, fluffy lift.
✦Warm hummus is a revelation. Serve it slightly warm with fresh pita straight away.
✦For hummus beiruti, stir through a little chopped parsley, chilli and cumin at the end.

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From the cookbook