World Recipe Archive
← All recipes

Hummus

🇱🇧 Lebanon · Levant

Servings: 8 Prep: 5 minutes Cook: 15 minutes

Ingredients

  • 3 cups cooked chickpeas
  • 1 1/2 teaspoons baking soda (optional, for peeling chickpeas)
  • 1 to 2 garlic cloves, minced
  • 2 ice cubes
  • 1/3 cup tahini
  • 1/2 teaspoon kosher salt
  • Juice of 1 lemon
  • Extra virgin olive oil, for serving
  • Sumac, for serving

Steps

  1. If starting with dried chickpeas, soak them overnight, then cook until very soft; add baking soda to the cooking water if you want to easily peel the skins.
  2. Drain the cooked (or canned) chickpeas and let them cool slightly.
  3. In a food processor, blend the chickpeas with the minced garlic until finely ground.
  4. Add the tahini and lemon juice, and blend until smooth.
  5. With the processor running, add the ice cubes one at a time to make the hummus light and creamy.
  6. Season with salt, tasting and adjusting as needed.
  7. Spread the hummus onto a serving plate, drizzle with olive oil, and sprinkle with sumac before serving.

Notes

Recipe can be made with canned chickpeas for convenience or dried chickpeas for a more traditional, creamier texture.

Source: www.themediterraneandish.com