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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.