Levantine Hummus Plate (Printable Version)

Creamy chickpea and tahini blend with lemon and olive oil for a smooth Levantine appetizer.

# What You Need:

→ Chickpeas

01 - 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)

→ Tahini Mixture

02 - ⅓ cup tahini (sesame seed paste)
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 small garlic clove, minced
05 - 3 tablespoons cold water

→ Seasonings

06 - ½ teaspoon ground cumin
07 - ½ teaspoon fine sea salt (or to taste)

→ Garnish

08 - 2 tablespoons extra virgin olive oil
09 - ½ teaspoon sweet paprika or sumac
10 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Place chickpeas, tahini, lemon juice, minced garlic, cold water, ground cumin, and sea salt into a food processor.
02 - Process mixture until ultra-smooth, stopping occasionally to scrape down the sides. If too thick, gradually add additional water, 1 tablespoon at a time, until desired texture is achieved.
03 - Taste the spread and modify with extra salt or lemon juice as preferred.
04 - Spoon the hummus into a shallow serving dish, creating a swirl or central well using the back of a spoon.
05 - Drizzle with extra virgin olive oil, sprinkle with sweet paprika or sumac, then top with chopped fresh parsley.
06 - Present immediately alongside warm pita bread, fresh vegetables, or as part of a mezze selection.

# Expert Pointers:

01 -
  • It's ready in 15 minutes and tastes like you've been stirring a pot all afternoon.
  • One bite of homemade hummus spoils you for the grocery store version completely.
  • It's naturally vegan and gluten-free, so it works for almost everyone at the table.
02 -
  • If your hummus breaks or looks grainy, you've either blended too long or your tahini and chickpeas were at different temperatures—start over with everything at room temperature.
  • The water should be cold because warm water makes everything loose and greasy feeling; cold water keeps it thick and luxurious.
  • Hummus continues to taste better the next day as flavors settle and deepen, so don't panic if it seems a bit mild fresh from the processor.
03 -
  • The secret to restaurant-quality hummus is patience in blending and the willingness to add cold water slowly—rushing either one gets you gritty hummus.
  • Buy whole tahini if possible and stir it yourself rather than using the pre-mixed kind; you'll taste the difference in smoothness and richness.
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