Hummus

Bring your Arabic mezze platter to the next level by accompanying my creamy hummus below with this traditional Lebanese baba ganoush and these super crispy Lebanese falafels.

Instructions

Step 1

Wash the chickpeas thoroughly and then leave to soak for 12 hours (overnight).

You can optionally tip a teaspoon of soda bicarbonate to remove a bit of bitterness from the raw chickpeas. This will also help the chickpeas cook faster.

Step 2

Drain the soaked chickpeas and boil them in a deep pot for around 1 hour on low heat.

Skim off any scum that forms at the top. Do this every 5 minutes to allow enough scum to build up and make your life easier.

The chickpeas are ready when you can smash them with little effort using a fork or your fingers. The inside should be soft, like a puree.

Step 3

Keep a glass of cooking water and drain the chickpeas.

Step 4 (Optional)

For extra-smooth hummus, peel the skin off as many chickpeas as you can. I rarely do this, unless I really want to impress my guests.

Step 5

Get your trusty food processor and tip in the chickpeas, the tahini, the garlic cloves (make sure you crush them first), the lemon juice (grate some zest first), and the extra virgin olive oil.

Blitz all until super creamy.

If the hummus feels dry, add in 1/2 tbsp of the cooking water and keep blending until you reach the desired consistency.

Now, taste the hummus and add salt according to taste, giving it a last blitz.

Step 6

If you want your hummus warm you're ready to serve.

Otherwise, let it cool down at room temperature or in the fridge if in a hurry.

Sprinkle with a pinch of lemon zest and serve.

FAQ

What are the main ingredients in Lebanese hummus?

The core ingredients are chickpeas, tahini (sesame seed paste), olive oil, lemon juice, garlic, and salt.

Can I use canned chickpeas?

Yes, using drained and rinsed canned chickpeas is a convenient option. However, some prefer the texture and flavor of dried chickpeas cooked from scratch.

What kind of tahini should I use?

Look for a raw tahini paste made from 100% sesame seeds. Avoid flavored or roasted tahini for this recipe.

How can I make the hummus smoother?

Removing the chickpea skins before blending results in a very smooth hummus. You can achieve this by soaking and rubbing the cooked chickpeas between your fingers.

My hummus is too thick; what can I add?

If the hummus is too thick, add a little more water or olive oil, one tablespoon at a time, while blending until you reach the desired consistency.

My hummus is too thin; how can I fix it?

A thin hummus might indicate over-blending or adding too much liquid. Add a tablespoon of reserved chickpea cooking liquid or a small amount of tahini paste to thicken it up.

How long does homemade hummus last?

It can be stored in an airtight container in the refrigerator for up to 3-4 days.

What can I serve with hummus?

Hummus is a versatile dip. Enjoy it with pita bread, vegetables like carrots, cucumbers, and bell peppers, or pita chips. It can also be spread on sandwiches or wraps.

Can I make hummus vegan?

Traditional Lebanese hummus is already vegan by default.

What are some variations of Lebanese hummus?

Lebanese hummus can be customized with additional ingredients like roasted red peppers, sun-dried tomatoes, or olives. Some variations might also include spices like cumin or paprika.