Levantine Hummus Classic Spread (Print)

Silky chickpeas blended with tahini, lemon, and olive oil create a flavorful Levantine classic.

# Ingredients:

→ Chickpeas

01 - 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)

→ Tahini Mixture

02 - ⅓ cup tahini (sesame seed paste)
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 small garlic clove, minced
05 - 3 tablespoons cold water

→ Seasonings

06 - ½ teaspoon ground cumin
07 - ½ teaspoon fine sea salt (or to taste)

→ Garnish

08 - 2 tablespoons extra virgin olive oil
09 - ½ teaspoon sweet paprika or sumac
10 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Place chickpeas, tahini, lemon juice, minced garlic, cold water, ground cumin, and sea salt into a food processor.
02 - Process the mixture until silkily smooth, pausing to scrape down the sides as necessary. Add additional water, one tablespoon at a time, to achieve desired consistency.
03 - Taste the spread and modify salt or lemon juice to achieve preferred flavor balance.
04 - Spoon the mixture into a shallow serving dish, creating a swirl or well in the center with the back of a spoon.
05 - Drizzle extra virgin olive oil over the top, sprinkle with paprika or sumac, and scatter chopped parsley as garnish.
06 - Present immediately accompanied by pita bread, fresh vegetables, or as part of a mezze arrangement.

# Pro Tips:

01 -
  • It transforms five basic ingredients into something so silky and luxurious you won't believe you made it.
  • Ready in fifteen minutes, which means you can impress people without spending your whole afternoon in the kitchen.
  • Once you taste homemade hummus, the store-bought versions taste like cardboard by comparison.
02 -
  • If your hummus tastes chalky or grainy, the chickpeas weren't cooked soft enough—overcooked is actually better than undercooked.
  • Adding water too quickly turns it watery instead of creamy; go slow and the emulsion will hold.
  • Taste it at room temperature, not straight from the cold processor, because temperature changes how salt and lemon register on your tongue.
03 -
  • For restaurant-smooth hummus, peel the chickpeas after cooking by rubbing them between your hands in water—the thin skin comes right off and the result is noticeably creamier.
  • A tiny pinch of cayenne pepper adds heat without changing the flavor; a whisper is all you need.
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