Silky Lebanese Hummus
The smoothest hummus you've ever made. peeled chickpeas, ice-cold tahini, fresh lemon. Bowl, swirl, olive oil, paprika. Better than any store-bought.
- Total time:
- 20 min
- Servings:
- 6
- Per serving:
- 240 kcal
- Cost per serving:
- $1.20
- Difficulty:
- easy
Step-by-step
Place chickpeas in a pot with baking soda. Cover with water. Boil 20 minutes. skins float off, beans soften.
Rinse and rub between hands to remove skins. Discard.
Blend tahini and lemon juice 1 minute until thick and pale.
Add garlic, cumin, salt. Blend 30 seconds.
Add chickpeas. Blend 3 minutes. yes, three full minutes.
With motor running, drizzle ice water until silky smooth.
Bowl. Swirl. Olive oil pool in center. Paprika and parsley over top. Serve with warm pita.
Cook's tip
Three things to silky hummus: peeled chickpeas, ice water, and three full minutes of blending. No shortcuts.
Storage
Refrigerate 5 days. Drizzle fresh oil before serving.
Freezer: Freezes 2 months.
Nutrition per serving
- Calories
- 240
- Protein
- 9g
- Carbs
- 22g
- Fat
- 14g
- Fiber
- 6g
- Sugar
- 2g
- Sat Fat
- 2g
- Sodium
- 420mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Skipping the peeling?
Hummus will be grainy instead of silky. Worth the 5 extra minutes.
Dried chickpeas instead?
Better still. Soak overnight, cook 60–90 minutes. Use the bean cooking liquid in place of some water.
Reviews
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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