Ultra-smooth Lebanese hummus made with tahini, lemon juice, and garlic, whipped to creamy perfection. Essential Middle Eastern mezze with silky texture achieved through proper technique, creating Lebanon's signature chickpea dip with velvety consistency.
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12 items
Place drained chickpeas in large pot with baking soda and cover with water by 5cm
Bring to boil, then heat and chickpeas until very soft and falling apart, about 45-60 minutes
Drain chickpeas and reserve cooking liquid, then let chickpeas cool for 5 minutes
Rub chickpeas gently between hands or with towel to remove and discard skins for smoother texture if desired
Combine tahini, lemon juice, garlic, salt, and cumin in food processor and process for 1 minute
Add drained chickpeas to tahini mixture and process until thick paste forms, about 1 minute
Turn on processor and slowly drizzle in ice water while running until hummus becomes light, fluffy, and creamy, about 2-3 minutes
Taste and adjust seasoning with more salt, lemon juice, or garlic if needed
Transfer hummus to serving bowl and create shallow well in center with back of spoon
Drizzle generously with olive oil in the well and sprinkle with paprika, parsley, and whole chickpeas if using
