🇱🇧 Lebanon
Hummus
In Beirut, hummus is judged by its silkiness — peeled chickpeas, plenty of tahini, and a pool of olive oil.
🔪 Prep: 15 min🔥 Cook: 45 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Extra-smooth texture from peeled chickpeas and a high tahini ratio, finished with olive oil and paprika.
Ingredients
- 250 gdried chickpeas, soaked overnight
- 160 gtahini
- 2 lemons, juiced
- 2 clovesgarlic
- 1 tspsalt
- 4 tbspextra virgin olive oil
- to tastepaprika and parsley, to garnish
Method
- 1
Simmer the soaked chickpeas with a pinch of baking soda until very soft, about 45 minutes. Skim the loose skins.
- 2
Reserve a few whole chickpeas, then blend the rest while still warm with tahini, lemon juice, garlic, and salt.
- 3
Add ice-cold water a spoon at a time while blending until the hummus turns pale and creamy.
- 4
Spread on a plate, swirl a well in the middle, and fill it generously with olive oil.
- 5
Top with the reserved chickpeas, paprika, and parsley. Serve with warm pita.
🍽 On your table
How this dish looks served for 4