Levantine Hummus Plate (Print Version)

Creamy chickpea spread with tahini, lemon, garlic, and olive oil, seasoned and garnished elegantly.

# What You'll 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

# How To Make It:

01 - Place cooked chickpeas, tahini, lemon juice, minced garlic, cold water, ground cumin, and sea salt into a food processor.
02 - Process the mixture until silky and smooth, pausing to scrape down the sides as needed. Add additional water, one tablespoon at a time, if the consistency is too thick.
03 - Taste and modify salt or lemon juice according to preference.
04 - Transfer the hummus to a shallow dish, forming a swirl or shallow well with the back of a spoon.
05 - Drizzle extra virgin olive oil over the surface, sprinkle with sweet paprika or sumac, and scatter chopped parsley on top.
06 - Serve immediately accompanied by warm pita bread, fresh vegetables, or as part of a mezze assortment.

# Expert Tips:

01 -
  • It comes together in 15 minutes and tastes like you've been cooking all day.
  • The technique teaches you how to coax incredible creaminess from just a food processor and patience.
  • One batch feeds a crowd or becomes your secret weapon for unexpected guests.
02 -
  • Tahini quality determines everything—cheap or rancid tahini will taste bitter no matter what you do, so taste it before committing it to your hummus.
  • The hummus will continue to thicken as it cools and sits, so if you're not serving immediately, make it slightly looser than you think is perfect.
  • Don't skip the scraping step; chickpea pieces hiding on the sides will prevent true smoothness and you'll taste the difference.
03 -
  • If your hummus breaks or becomes grainy mid-blend, it's usually because the tahini and oil separated or the processor overheated—stop, let it cool slightly, and start over with a fresh can of chickpeas rather than trying to rescue it.
  • The oil layer that rises to the top isn't waste; it's flavor protection, so always keep it on until you're ready to serve, then drizzle it fresh for the best taste and presentation.
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