Levantine Hummus Plate (Printable Version)

Creamy chickpea spread blended with tahini, lemon juice, and olive oil with a hint of cumin.

# 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

# Directions:

01 - Place chickpeas, tahini, lemon juice, minced garlic, cold water, cumin, and salt into a food processor.
02 - Process the mixture until ultra-smooth, pausing to scrape down the sides as necessary. Add additional water, one tablespoon at a time, if the mixture is too thick.
03 - Taste and modify flavor by adding more salt or lemon juice as preferred.
04 - Transfer the spread to a shallow serving dish and use the back of a spoon to create a swirl or well in the center.
05 - Drizzle with olive oil, sprinkle paprika or sumac, and scatter chopped fresh parsley over the top.
06 - Offer immediately with warm pita bread, fresh vegetables, or as part of a mezze selection.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes barely 15 minutes to make in your own kitchen.
  • One batch feeds a crowd, and it's naturally vegan and gluten-free without feeling like a compromise.
  • There's something deeply satisfying about turning a handful of simple ingredients into something this creamy and luxurious.
02 -
  • If your hummus breaks or becomes grainy, it usually means the tahini and lemon juice weren't balanced—add a tablespoon of water and blend again, and it'll come back together.
  • Cold water makes all the difference; room temperature water won't give you the same silky, almost whipped texture that makes this feel luxurious.
  • Taste as you go, because some tahinis are nuttier and some lemons more acidic—what tastes perfect in one batch might need tweaking in the next.
03 -
  • For silky hummus, save some of the liquid from your canned chickpeas and use it instead of water—it adds body and helps the emulsification happen naturally.
  • If you love heat, a tiny pinch of cayenne or a whisper of harissa stirred in at the end adds complexity without overwhelming the gentle charm of this dish.
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