Hummus bi Tahini (حمص بطحينة) — Classic Lebanese Chickpea and Tahini Dip

• 480 gCooked chickpeas, drained and rinsed (Equivalent to about 2 x 400 g cans; drained weight varies)
• 90 mlIce water (Add gradually for a lighter, creamier texture)
• 90 gTahini (sesame paste) (Use a runny, well-stirred tahini for best emulsification)
• 60 mlFresh lemon juice (About 2 large lemons)
• 6 gGarlic, finely grated (About 2 medium cloves)
• 6 gFine sea salt (Adjust by ±1 g after blending if needed)
• 1 tspGround cumin (Traditional but optional; keep light so tahini stays dominant)
• 15 mlExtra-virgin olive oil (For serving; drizzle into the well)
• 1 tspGround sumac (For a tart, fruity garnish)
• 1 tspPaprika (Sweet paprika is most common)
• 30 gCooked chickpeas (Reserved whole chickpeas for garnish)
• 5 gFlat-leaf parsley, finely chopped (Optional but classic for color)

Instructions

1. 1

   Drain and rinse the chickpeas very well, then let them sit in a strainer for 2 minutes so excess water doesn’t dilute the dip. Reserve 30 g of whole chickpeas for garnish, and measure the remaining chickpeas for blending.

2. 2

   In a food processor, combine the lemon juice, grated garlic, and fine sea salt, then process for 30 seconds to mellow the garlic and dissolve the salt. Let this mixture stand for 2 minutes so the garlic’s sharpness softens before adding the tahini.

3. 3

   Add the tahini to the processor and blend for 1 full minute, scraping down the bowl halfway through, until the mixture looks thick and pale. With the motor running, stream in 60 ml of the ice water and continue blending for 30–45 seconds until it becomes airy and emulsified.

4. 4

   Add the chickpeas and ground cumin, then blend for 2 minutes, stopping once to scrape down the sides and bottom so no coarse bits remain. With the motor running, add the remaining 30 ml ice water gradually and blend another 1 minute until the hummus is smooth and lightly whipped.

5. 5

   Taste and adjust the balance: for more brightness, add 10 ml lemon juice; for more seasoning, add 1 g salt; for a looser texture, add 15–30 ml additional ice water. Blend for 20 seconds after any adjustment so the flavor is evenly distributed and the texture stays glossy.

6. 6

   Spoon the hummus onto a shallow plate and use the back of a spoon to create a wide well and soft swooshes around the edge. Drizzle 15 ml olive oil into the well, then garnish with the reserved chickpeas, sumac, paprika, and chopped parsley for a classic mezze presentation.