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Classic Hummus with Tahini

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Silky Lebanese hummus swirled with olive oil, chickpeas, parsley, paprika, and warm pita.
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Classic hummus is a staple across the Levant: a creamy chickpea and tahini dip brightened with lemon, garlic, and a generous drizzle of olive oil.

Blend the chickpeas while they are warm, adding ice-cold water gradually until the hummus becomes smooth and light. Balance the tahini and lemon before plating it with a wide swirl.

For especially smooth hummus, simmer canned chickpeas for 10 minutes with a pinch of baking soda, then rinse away the skins before blending.

Serving Suggestions

Serve with warm pita, cucumber, olives, sliced vegetables, falafel, grilled meats, or a spoonful of chickpeas in the center.

A spoonful of silky hummus with olive oil, chickpeas, parsley, and warm pita bread.

Recipe Notes

Refrigerate hummus in an airtight container for up to four days. Let it warm slightly and stir in a teaspoon of water before serving.

Silky Lebanese hummus swirled with olive oil, chickpeas, parsley, paprika, and warm pita.

Classic Hummus with Tahini

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A silky chickpea and tahini dip balanced with lemon, garlic, olive oil, and cumin.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Lebanese
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Hummus
  • 3 cups cooked chickpeas or 2 cans, rinsed and drained
  • 1/2 cup tahini well stirred
  • 1/4 cup fresh lemon juice plus more to taste
  • 1 clove garlic roughly chopped
  • 1 tsp ground cumin
  • 1/2 cup ice-cold water add gradually
  • 1 tsp fine salt or to taste
Garnish
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp cooked chickpeas
  • 1 tbsp fresh parsley chopped
  • 1/2 tsp paprika

Equipment

  • Food processor
  • Small saucepan
  • Fine-mesh strainer
  • Serving bowl

Method
 

Prepare the Chickpeas:
  1. If using canned chickpeas, simmer them in fresh water for 10 minutes. Drain and rinse well.
  2. For a smoother texture, rub away loose skins with a clean towel or remove them as they float while rinsing.
Blend:
  1. Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Process until coarse.
  2. With the motor running, add the cold water slowly and blend for 2 to 3 minutes until very smooth. Taste and adjust lemon or salt.
Plate:
  1. Spoon the hummus into a shallow bowl and make a wide swirl with the back of a spoon.
  2. Fill the swirl with olive oil and garnish with chickpeas, parsley, and paprika. Serve with warm pita.

Nutrition

Calories: 230kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 330mgFiber: 6gSugar: 2g

Notes

  • Use a good-quality tahini with a fluid texture and stir it thoroughly before measuring.
  • Add roasted red pepper, cooked beet, or extra herbs for an easy flavored variation.

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