Hummus Recipe

Name: One Lebaneses Hummus Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups cooked chickpeas (garbanzo beans); 0.5 cups tahini (sesame paste); 3 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 2 tbsp cold water or reserved chickpea liquid (aquafaba); 1 clove garlic cloves, peeled; 0.75 tsp fine sea salt; 0.5 tsp ground cumin (optional); 1 tbsp extra-virgin olive oil (for drizzling); 0.5 tsp smoked paprika or sumac; 1 tbsp fresh parsley, chopped; 2 tsp toasted pine nuts (optional)

Inspired by One Lebanese

Time20m

Serves6

Chickpeas pureed, tahini, and lemon juice.

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Ingredients

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Base

2 cups cooked chickpeas (garbanzo beans)

1/2 cups tahini (sesame paste)

3 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

2 tbsp cold water or reserved chickpea liquid (aquafaba)

1 clove garlic cloves, peeled

3/4 tsp fine sea salt

1/2 tsp ground cumin (optional)

Garnish (optional)

1 tbsp extra-virgin olive oil (for drizzling)

1/2 tsp smoked paprika or sumac

1 tbsp Fresh parsley, chopped

2 tsp toasted pine nuts (optional)

Method

Prep

If using canned chickpeas

Drain the chickpeas and reserve 2–4 tablespoons of the liquid (aquafaba). Rinse the chickpeas briefly under cold water and drain again. If you prefer smoother hummus, remove skins by gently rubbing chickpeas between your hands or pinching each one — optional but yields creamier texture.

If using dried chickpeas

Soak 1 cup dried chickpeas overnight in plenty of cold water, then drain, cover with fresh water and simmer gently until very tender (about 1–1.5 hours). Reserve some cooking liquid. Cool slightly before using.

Make the hummus

In a food processor, add the tahini and lemon juice first. Process for 30 seconds to 1 minute — this helps whip the tahini and creates a creamier base.

Add the garlic clove and process until finely chopped and incorporated (about 10–15 seconds). Scrape down the sides with a spatula.

Add the cooked chickpeas, 1 tablespoon olive oil, ground cumin (if using), and salt. Pulse several times to begin breaking down the beans (about 20–30 seconds).

With the food processor running, stream in the remaining olive oil and up to 2 tablespoons cold water or reserved aquafaba until the mixture becomes very smooth. Stop and scrape the bowl as needed. If the hummus is still coarse, add additional 1 tablespoon of reserved liquid and process until desired consistency is reached. Total processing time may be 2–4 minutes for very smooth hummus.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired and pulse briefly to combine.

If you want an extra-silky texture, transfer hummus to a bowl and whisk in 1 tablespoon very hot water or simmering chickpea cooking liquid until glossy and smooth, then return to processor for a final beat (optional).

Serve and garnish

Spoon hummus into a shallow serving bowl and use the back of the spoon to create a shallow well in the center.

Drizzle the reserved 1 tablespoon olive oil over the top, sprinkle smoked paprika or sumac, chopped parsley, and toasted pine nuts if using.

Serve with pita, fresh vegetables, or as part of a mezze platter. Leftover hummus keeps in an airtight container in the refrigerator for up to 5 days.