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Middle Eastern·Lebanon·Appetizers
Hummus, the Beirut Way
Silky, lemony chickpea dip with a whisper of cumin and lots of olive oil.
20 min total (prep 15 · cook 5)· Serves 6· Beginner·New
In the bustling souks and sun-drenched cafés of Beirut, hummus transcends mere dip status to become aculinary philosophy. This Lebanese preparation honors an ancient technique where gentle warming of chickpeas unlocks their silken potential, while the marriage of nutty tahini and bright lemon creates a cloud-like foundation. The secret lies in patience: blending sesame paste until it billows, then coaxing the legumes into submission with ice water until the mixture achieves that coveted velve...
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Method
- 1Warm chickpeas in a little water — this makes them creamy.
- 2Blend tahini + lemon juice + garlic first until fluffy.
- 3Add warm chickpeas, cumin, salt. Trickle in ice water while blending until velvety.
- 4Serve in a shallow bowl, swirl olive oil, dust with sumac or paprika.
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