Appetizers
Hummus bi Tahini
Ingredients
- 400 g (2 cans) cooked chickpeas, drained, liquid reserved
- 120 g (1/2 cup) tahini
- 60 ml (1/4 cup) fresh lemon juice
- 2 cloves garlic, crushed
- 5 g (1 tsp) salt
- 60-90 ml (1/4-1/3 cup) reserved chickpea liquid or water
- 15 ml (1 tbsp) olive oil, for serving
- 2 g (1/2 tsp) paprika, for serving
Method
- Blend chickpeas, tahini, lemon juice, garlic and salt in a food processor until roughly combined.
- With the motor running, add chickpea liquid gradually until silky smooth, scraping down the sides as needed.
- Blend for a further 2-3 minutes for the classic whipped texture.
- Spread onto a plate, swirl with the back of a spoon, and drizzle with olive oil and paprika.
- Serve immediately with warm flatbread.
Introduction: A creamy blend of chickpeas and tahini, hummus bi tahini anchors the Lebanese mezze table.
Cultural Background: A creamy blend of chickpeas and tahini, hummus bi tahini anchors the Lebanese mezze table. Lebanon holds one of the strongest historical claims to this dish, served with warm bread as a starter to nearly every meal.
Tips: Blending longer than expected gives a noticeably smoother result. Ice-cold water rather than warm helps achieve extra fluffiness.
Variations: Hummus can be topped with sautéed pine nuts, minced lamb (hummus bi lahmeh) for a heartier appetizer, or extra tahini for a richer version.
Storage: Refrigerate in an airtight container for up to 5 days.
Reheating: Best served cold or at room temperature; no reheating required.
FAQs:
Q: Why is my hummus grainy?
A: Blend longer and add more liquid gradually; using dried chickpeas cooked until very soft also helps.
Q: Can I use dried chickpeas?
A: Yes, soak overnight and simmer with a pinch of baking soda until very tender, about 1.5 hours.
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