Lebanese · Nationwide · mezze

Classic Hummus

حمص

Hummus is the backbone of any Lebanese mezze table — a smooth, creamy spread of chickpeas, tahini, lemon, and raw garlic that's been made the same way for centuries. The version you find in a Lebanese home is silkier and more lemony than anything in a plastic tub at the grocery store, and once you've made it from dried chickpeas you'll understand why. Serve it warm, pooled with good olive oil and a pinch of sumac.

• dried chickpeas

  1 1/2 cups

  270g

• baking soda (for soaking)

  1/2 tsp

  2g

• baking soda (for cooking)

  1/2 tsp

  2g

• tahini

  1/2 cup

  120g

• fresh lemon juice (about 2 large lemons)

  1/3 cup

  80ml

• garlic cloves, peeled

  3 cloves

  12g

• ice water

  1/4 to 1/3 cup

  60 to 80ml

• kosher salt

  1 1/4 tsp

  7g

• extra-virgin olive oil, for serving

  3 tbsp

  45ml

• sumac, for serving

  1/4 tsp

  1g

  Substitution · specialty spice — widely available but not every pantry has it

  Original: sumac. If you don't have sumac yet, a tiny pinch of lemon zest gives a similar bright, slightly tart finish. But sumac is worth buying — find it at Whole Foods, Middle Eastern grocery stores, or online.

• paprika, for serving

  1/4 tsp

  1g

• fresh flat-leaf parsley, finely chopped, for serving

  1 tbsp

  4g

1. 01

   2 min

   The night before (or at least 8 hours ahead): Put the dried chickpeas in a large bowl and cover with cold water by at least 3 inches — they'll swell considerably. Stir in 1/2 tsp baking soda. Let soak at room temperature for 8 to 12 hours. Active time: 2 minutes.

2. 02

   10 min

   Drain and rinse the soaked chickpeas. They should look plump and the skins may have loosened slightly — that's fine. Transfer to a large pot and cover with fresh cold water by 2 inches. Add the remaining 1/2 tsp baking soda. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam that rises in the first few minutes. Cook uncovered for 60 to 90 minutes, until the chickpeas are completely tender — they should crush easily between two fingers with no chalky center. The baking soda helps them get genuinely soft, which is what you need for silky hummus. Active time: 10 minutes.

3. 03

   10 min

   Reserve about 1/2 cup (120ml) of the hot cooking liquid, then drain the chickpeas. Set aside a small handful of whole chickpeas for garnish if you like. While the chickpeas are still hot, rub them between two clean kitchen towels to slip off as many skins as you can — this step is optional but makes a noticeably smoother result. Don't stress about getting every skin. Active time: 10 minutes.

4. 04

   3 min

   In a food processor, combine the garlic cloves and lemon juice. Pulse 5 or 6 times until the garlic is finely minced, then let it sit for 5 minutes — this brief rest mellows the sharpest raw-garlic bite while keeping the flavor bright. Active time: 3 minutes.

5. 05

   2 min

   Add the tahini and salt to the food processor with the garlic-lemon mixture. Process for about 1 minute until the mixture becomes thick and pale — it will look almost like a stiff paste at this point, which is normal. Active time: 2 minutes.

6. 06

   8 min

   Add the warm, drained chickpeas to the food processor. Process for 1 minute. Then, with the machine running, drizzle in the ice water 1 tablespoon at a time — start with 1/4 cup (60ml) and add more as needed. Process for a full 3 to 4 minutes, stopping once to scrape down the sides. The hummus should become noticeably lighter in color and very smooth. Taste and adjust salt and lemon juice. If it's thicker than you'd like, add a splash more ice water and blend again. Active time: 8 minutes.

7. 07

   3 min

   To serve: Spread the hummus into a wide shallow bowl using the back of a spoon, making a swooping well in the center. Drizzle generously with olive oil into the well. Dust with sumac and paprika, scatter the chopped parsley, and add a few reserved whole chickpeas if you kept them. Serve with warm pita bread, sliced cucumber, and radishes. Active time: 3 minutes.

Reheating · Hummus, baba ghanouj. Surface oxidizes — smooth and top with olive oil before serving.

Source: foodkeeper