Authentic Arabic & Levantine Recipes
Hummus Recipe: Creamy Levantine Hummus with Tahini
Smooth Levantine hummus is made at home by blending very soft chickpeas with tahini, fresh lemon juice, garlic and ice cubes. Whipping the tahini with ice-cold water gives the dip a pale colour and an airy, velvety texture.
Also known as:Hummus bi tahina recipeHomemade chickpea dipAuthentic Syrian hummus
Servings4
Prep time15 min
Cook time10 min
Ingredients
Add all ingredients to cart- 400 g cooked chickpeas, drained (jarred, tinned or home-cooked)
- 4 tbsp tahini (sesame paste)
- Juice of 1 lemon
- 1 small garlic clove, crushed
- 1/2 tsp ground cumin and salt to taste
- 2 to 3 ice cubes or 3 tbsp ice-cold water
- Extra-virgin olive oil, sumac or paprika and a few whole chickpeas to serve
Preparation Steps
- 1If using tinned or jarred chickpeas, rinse them and simmer in fresh water with a tiny pinch of bicarbonate of soda for 10 minutes until very soft, then drain.
- 2In a food processor, whizz the tahini, lemon juice, crushed garlic and salt for 1 minute until thick and pale.
- 3Add the warm drained chickpeas and cumin and blend well; with the motor running, drop in the ice cubes one by one and process for 3 to 4 minutes until silky smooth.
- 4Swoosh onto a shallow plate with the back of a spoon, pour olive oil into the well, garnish with whole chickpeas and sumac and serve with warm flatbread.
