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Lebanon, Middle East and Africa

Hummus

A Lebanese dip of chickpeas and sesame paste blended until smooth.

ServingsServes 2
Total cooking time12 min
DifficultyEasy
About servingsYou need at least 2 servings so the ingredients reach the blender blades. For 1 serving, use a stick blender and a narrow cup, or make 2 servings and refrigerate the rest (3 days).

Method

  1. Remove as many chickpea skins as you can. If you cooked them yourself, use them while warm.

  2. Put the tahini, lemon juice, garlic and salt in a food processor first and blend for until pale.

    Add in this stepTahini (sesame paste) 2 tbspLemon juice 1½ tbspGarlic (cloves) ½Salt ¼ tsp

  3. Add the chickpeas and cumin and blend, adding 2 tbsp of ice water little by little, for until very smooth.

    Add in this stepCooked chickpeas (canned is fine) 200 gGround cumin 1 pinchIce water 2 tbsp

  4. Spread it on a plate, make a hollow in the middle and top with olive oil, paprika and parsley.

    Add in this stepOlive oil, paprika and parsley (to finish) to taste

Cook's tip

If you have no tahini, grind toasted sesame seeds and sesame oil 3:1 until smooth. Ice water is the secret to a silky texture.

Cooking it at camp

Make it at home and bring it in an airtight container. For 3 days it is an easy snack with bread or vegetable sticks.