Hummus Recipe

Name: Zatar Lebanese Tapas & Bars Hummus Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cups canned chickpeas (garbanzo beans), drained and rinsed; 0.25 cups tahini (sesame paste); 3 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 cloves garlic cloves, peeled; 2 tbsp cold water (or reserved chickpea liquid aquafaba); 0.5 tsp ground cumin; 0.75 tsp fine salt; 0.125 tsp freshly ground black pepper; 1 tbsp extra-virgin olive oil (for drizzle); 0.5 tsp paprika or smoked paprika; 1 tbsp toasted pine nuts or chopped parsley (optional); 0.125 tsp coarse sea salt or flaky salt (optional)

Inspired by Zatar Lebanese Tapas & Bar

Time20m

Serves4

a swirl of hummus

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Ingredients

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Hummus Base

1 cups canned chickpeas (garbanzo beans), drained and rinsed

1/4 cups tahini (sesame paste)

3 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

1 cloves garlic cloves, peeled

2 tbsp cold water (or reserved chickpea liquid aquafaba)

1/2 tsp Ground cumin

3/4 tsp fine salt

1/8 tsp freshly ground black pepper

Garnish & Serving

1 tbsp extra-virgin olive oil (for drizzle)

1/2 tsp paprika or smoked paprika

1 tbsp toasted pine nuts or chopped parsley (optional)

1/8 tsp coarse sea salt or flaky salt (optional)

Method

Preparation

Prepare chickpeas

If using canned chickpeas, drain and rinse well under cold water. For creamier hummus, optionally remove a few skins by pinching individual chickpeas between fingers (about 10–15). Reserve 1–2 tablespoons of the drained liquid (aquafaba) if available to adjust texture.

Prep garlic and ingredients

Peel the garlic clove. Measure tahini, lemon juice, cumin, salt, pepper, and olive oil so they are ready to add to the blender or food processor.

Make the Hummus

Blend tahini and lemon

Place the tahini and all lemon juice into a food processor or high-speed blender. Process for 30–45 seconds until the mixture loosens and becomes slightly creamy. This step helps prevent a dense, chalky texture.

Add garlic, cumin, salt

Add the peeled garlic clove, ground cumin, and about half the salt to the whipped tahini. Pulse a few times to incorporate and break down the garlic.

Add chickpeas and blend

Add the drained chickpeas to the processor. Process for 1 minute. Scrape down the sides, then process again for another 45–60 seconds until the mixture is thick and paste-like.

Adjust texture and season

With the motor running, drizzle in the 2 tablespoons of cold water (or reserved aquafaba) and the 2 tablespoons of olive oil through the feed tube. Continue processing until the hummus is smooth and spreadable, about 30–60 seconds more. Taste and add remaining salt (and pepper) to taste. If hummus is still too thick or grainy, add additional water, 1 tablespoon at a time, processing between additions until desired creaminess is reached.

Serve and Garnish

Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well or swirl pattern in the surface.

Drizzle the tablespoon of extra-virgin olive oil into the well and over the surface. Sprinkle the paprika or smoked paprika across the top, then scatter toasted pine nuts or chopped parsley if using. Finish with a small pinch of coarse sea salt or flaky salt to elevate flavor.

Serve immediately with pita bread, vegetable sticks, or stored in an airtight container in the refrigerator for up to 4 days. If refrigerated, allow to come to room temperature or stir and add a dash of olive oil before serving to restore creaminess.