Hummus bi Tahini

Silky smooth chickpea and tahini dip with lemon and garlic — the cornerstone of the Lebanese mezze table.

Also known as houmous

Ingredients

• 250 g Dried chickpeas (soaked overnight)
• 100 g High-quality tahini
• 3 tbsp Fresh lemon juice
• 2 cloves Garlic cloves
• 3-4 tbsp Ice water
• 1 tsp Salt
• 2 tbsp Extra virgin olive oil
• 1/4 tsp Paprika
• 1 tbsp Fresh parsley

Method

1. Drain the soaked chickpeas and cook in fresh water for 1-1.5 hours until very tender. Reserve the cooking liquid.
2. Set aside a small handful of whole chickpeas for garnish.
3. In a food processor, blend the garlic with lemon juice and salt until the garlic is finely minced.
4. Add the tahini and blend until the mixture lightens in color and becomes fluffy.
5. Add the warm cooked chickpeas (reserving a few for garnish) and blend.
6. With the processor running, add ice water one tablespoon at a time until the hummus is very smooth and creamy.
7. Taste and adjust seasoning — it should be bright with lemon and nutty from the tahini.
8. Spread onto a plate, creating a well in the center with the back of a spoon.
9. Fill the well with olive oil, sprinkle with paprika, and garnish with the reserved whole chickpeas and parsley.

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