Hummus bi Tahini
حمص بالطحينة·(hum-moos bee ta-hee-nee)
The Sunday Feast: Mezze & Mashewe
Real Lebanese hummus isn't the dense, grainy paste you buy in a plastic tub at the American supermarket. It's a revelation—ethereal, pale, and whipped into a cloud that perfectly balances nutty sesame and bright lemon. The secret to getting that exact Sunday mezze texture on a Tuesday night isn't peeling chickpeas by hand; it's basic kitchen alchemy. A baking soda boil obliterates the tough skins in minutes, while ice water shocks the tahini into a brilliant, fluffy emulsion. This is uncompromised homeland authenticity, straight out of a can.
Ingredients
- canned chickpeas15 oz
- baking soda1/2 tsp
- garlic cloves2 small
- fresh lemon juice1/3 cup
- tahini1/2 cup
- fine sea salt1/2 tsp
- ground cumin1/4 tsp
- ice cubes4 small
- ice-cold water2 tbsp
- extra virgin olive oil3 tbsp
- sumac or paprika1 pinch
- fresh parsley1 tbsp
Method
- 01
Boil the chickpeas with baking soda.
Place the rinsed chickpeas in a medium saucepan, cover with two inches of water, and add the baking soda. Bring to a rigorous boil over medium-high heat and cook for 15 to 20 minutes until the skins disintegrate and the water turns foamy.
- 02
Shock and drain the chickpeas.
Pour the chickpeas into a fine-mesh strainer and run cold tap water over them for a minute to stop the cooking process. Shake off as much excess water as possible.
- 03
Process the chickpeas into a paste.
Add the warm chickpeas to a food processor and blend alone for about 60 seconds until they break down into a thick, powdery paste, scraping down the sides as needed.
- 04
Incorporate the flavorings.
Add the smashed garlic, lemon juice, tahini, sea salt, and cumin to the food processor and run the machine until the mixture looks incredibly thick and heavy.
- 05
Emulsify with ice.
With the processor running, drop in the ice cubes one by one, followed by the ice-cold water. Let the machine run continuously for a full 3 to 4 minutes until the friction and cold transform the paste into a brilliant, pale, fluffy cloud.
- 06
Taste, plate, and garnish.
Adjust salt or lemon if necessary, then spoon the hummus onto a wide, shallow serving plate. Use the back of a spoon to create a swooping crater in the center, pool heavily with extra virgin olive oil, and garnish with sumac and fresh parsley.
Notes
Never blend the olive oil.
Blending extra virgin olive oil under high shear causes it to oxidize and turn bitter, ruining the delicate flavor profile. Olive oil belongs exclusively on top as a garnish.
Show restraint with the garlic.
Authentic hummus relies on a harmonious balance of sesame, chickpea, and lemon. Too much raw garlic will overpower the dip and create a harsh flavor if stored in the fridge overnight.
From Cook Lebanese in America.