Lebanese recipe
How to make Hummus
Hummus bi tahini (حمص بطحينة)
All of Lebanon and the wider Levant
A smooth purée of cooked chickpeas, tahini (sesame paste), lemon juice and garlic, spread on a plate, drizzled with olive oil and eaten by scooping it up with flatbread.
Ingredients
- 2 cans (400 g each) chickpeas, drained, or 250 g dried chickpeas soaked and cooked until very soft
- 4 tablespoons tahini
- Juice of 1 to 2 lemons
- 1 to 2 garlic cloves, crushed with a pinch of salt
- 3 to 4 tablespoons ice-cold water
- Olive oil, paprika or sumac, and parsley to serve
Method
- Keep a few whole chickpeas aside for the top.
- Blend the rest of the chickpeas with the garlic and lemon juice until crumbly.
- Add the tahini and blend again, pouring in the cold water a spoonful at a time until the hummus is smooth and pale.
- Taste and add salt or more lemon.
- Spread it on a plate with the back of a spoon, make a hollow in the middle, pour in olive oil and top with the whole chickpeas, a pinch of paprika or sumac and chopped parsley.
Made it at home? Tick it off and it goes into your kitchen passport.
In May 2010 about 300 cooks in the village of al-Fanar near Beirut made a plate of hummus weighing about 10,450 kg, a Guinness World Record at the time.
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