A recipe from Gemo
Classic Hummus
A smooth Levantine Arab chickpea and tahini dip brightened with lemon and garlic, served as meze with olive oil, warm bread, and simple garnishes.
Method
- 01
Put the drained chickpeas in a saucepan with the water and baking soda. Simmer gently until the chickpeas are very soft and some skins loosen, then drain and rinse well with hot water.
⏱ 20 min
- 02
While the chickpeas soften, stir 2 garlic cloves, 60 ml lemon juice, and 1 teaspoon salt together in a small bowl and let them stand briefly so the raw garlic flavor rounds out.
⏱ 5 min
- 03
Transfer the warm chickpeas to a food processor and blend until they form a thick, mostly smooth paste, scraping down the bowl once or twice.
- 04
Add the lemon-garlic mixture, 120 g tahini, and 1/2 teaspoon cumin. Blend for 2-3 minutes, then drizzle in up to 90 ml ice-cold water a little at a time until the hummus is pale, smooth, and soft enough to sweep with bread. Adjust with more salt or lemon if needed.
⏱ 3 min
- 05
Spoon the hummus into a shallow serving bowl and make a swirl with the back of a spoon. Top with 2 tablespoons olive oil, the reserved chickpeas, 1/2 teaspoon sumac, and 1 tablespoon parsley, then serve as meze with warm pita or lavash.
Nutrition
