Classic Lebanese Hummus

Name: Classic Lebanese Hummus
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: lebanese
Ingredients: 250 g dried chickpeas; 1 tsp baking soda; water for soaking and boiling; 150 g good-quality light tahini; 3-4 tbsp freshly squeezed lemon juice; 1-2 pcs garlic cloves, finely grated; 1 tsp fine sea salt; 4-5 tbsp ice-cold water; 2 tbsp good-quality olive oil; 1/2 tsp ground sumac or paprika; 1 tbsp flat-leaf parsley, finely chopped

By Culiora

A silky-smooth, rich Lebanese hummus made from scratch with dried chickpeas and plenty of tahini. The trick of adding baking soda during cooking yields the velvety texture characteristic of an authentic Lebanese mezze dish.

Servings: 4
Prep time: 20 min
Cook time: 50 min
Total time: 70 min

Ingredients

250 g dried chickpeas
1 tsp baking soda
water for soaking and boiling
150 g good-quality light tahini
3-4 tbsp freshly squeezed lemon juice
1-2 pcs garlic cloves, finely grated
1 tsp fine sea salt
4-5 tbsp ice-cold water
2 tbsp good-quality olive oil
1/2 tsp ground sumac or paprika
1 tbsp flat-leaf parsley, finely chopped

Instructions

Place the chickpeas in a large bowl, cover generously with cold water (at least 3 times their volume), and leave to soak for at least 8 hours or overnight.
Drain the soaking water and rinse the chickpeas. Transfer them to a spacious pot over medium heat along with the baking soda and stir constantly for about 2-3 minutes to help loosen the skins.
Add plenty of water so it covers the chickpeas by at least 5 cm. Bring to a boil and regularly skim any foam from the surface with a slotted spoon. Lower the heat and let simmer for 40-50 minutes, until the chickpeas are extremely tender and crush effortlessly between your fingers.
Drain the chickpeas through a sieve. Set aside 2 tablespoons of whole chickpeas for garnish. Let the rest cool for about 10-15 minutes so most of the steam escapes.
Transfer the warm chickpeas to a food processor and blend thoroughly for 2-3 minutes until a completely smooth purée forms. Scrape down the sides as needed.
Add the tahini, finely grated garlic, lemon juice, and salt. Blend again until the mixture thickens and turns lighter in color.
With the machine running on high speed, drizzle in the ice-cold water one tablespoon at a time and process for 2-3 minutes until the hummus is fluffy, ultra-smooth, and glossy. Taste and adjust with extra salt or lemon juice if desired.
Spread the hummus onto a shallow serving dish using the back of a spoon in a swirling motion to create a well in the center. Garnish with the reserved whole chickpeas, drizzle generously with olive oil, and dust with sumac and finely chopped parsley.