Lebanese

Lebanese Hummus

Name: Lebanese Hummus
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 people
Cuisine: Lebanese
Ingredients: 250 g dried chickpeas (for the base); 5 tbsp tahini (120–150 g, preferably Al Wadi Al Akhdar (Coop)); 2 garlic cloves (to taste); 1.5 tbsp lemon juice; 4 ice cubes; baking soda; cumin; salt; parsley and tomato for serving (optional)

Silky, airy, and infinitely better than anything you'd buy at the supermarket.

Prep: 15 min
Cook: 1h
Total: 1h 15
Level: Easy

A bowl of creamy hummus drizzled with olive oil and paprika

Tips

Use dried chickpeas soaked for at least 12 h in the fridge — far better than canned.
Keeping the chickpea skins in the blend gives a lighter, airier hummus.

Method

Soak the dried chickpeas in plenty of water with a teaspoon of baking soda for at least 12 h.
Drain the chickpeas and discard the soaking water.
Put the chickpeas in a pot with fresh water and a teaspoon of baking soda. Bring quickly to a boil, skim off the foam, then simmer gently for about 30 minutes (heat 1.5). Add the cumin and continue to simmer gently for about 15 more minutes.
Drain the chickpeas, keeping both the cooking water and their skins.
For extra crunch, set aside a few tablespoons of chickpeas to stir in at the end (during plating).
In the blender bowl, add the chickpeas, garlic, tahini and lemon juice. Taste the lemon juice first — some lemons are sharper than others. Drop in a few ice cubes and blend.
Add the salted cooking water little by little until you reach the consistency you want. Taste and adjust salt and lemon.
Pour into a shallow dish, top with parsley and tomato if you like, and serve with warm pita bread or crudités.