LevantineHummus bi Tahini
Dried chickpeas cooked until very soft and blended with tahini, lemon and garlic, then whipped with ice water until smooth and light. Finished with olive oil.
- Prep:
- 10 minutes
- Cook:
- 1 hour and 30 minutes
- Waiting:
- 12 hours (Soak the chickpeas for 12 hours the night before.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
5 minutesThe night before, cover the chickpeas with plenty of cold water and leave them to soak.
Success cueThe chickpeas have doubled in size.
- 02
Cooking
1 hour and 20 minutesGentle simmerDrain the chickpeas, put them in a pot with fresh water and the baking soda, bring to a boil, skim the foam, then simmer for 60 to 75 minutes until they crush easily between two fingers.
Success cueA chickpea crushes with no resistance.
- 03
Blending
4 minutesDrain them, keeping a little of the cooking water, and blend the warm chickpeas with the garlic for 2 minutes until smooth.
Success cueA smooth, thick paste.
- 04
Whipping
5 minutesAdd the tahini, lemon juice and salt and blend again, adding the ice water a spoon at a time until the hummus is very smooth and light.
Success cuePale, fluffy and smooth.
- 05
Serving
2 minutesSpread it in a shallow dish, make a well in the middle and finish with the olive oil and a pinch of paprika.
Success cueA smooth swirl with oil in the center.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Ice water whipped in at the end makes the hummus pale and fluffy.
- • Cook the chickpeas until very soft; firm chickpeas never blend smooth.
- • Blend while the chickpeas are still warm for the smoothest hummus.
Common mistakes
- • Skipping the baking soda, so the skins stay tough.
- • Adding all the water at once, which makes it runny.
Serving ideasServe with warm pita, pickles and fresh vegetables.
Potential allergens
Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use canned chickpeas?
Yes. Use 600 g of drained canned chickpeas and simmer them in fresh water for 15 minutes to soften them further.
Why does my hummus taste bitter?
The tahini is old or there is too much garlic. Taste the tahini first and use one small clove of garlic per 100 g of chickpeas.
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