Hummus/spicy Hummus Recipe

Name: Zatar Lebanese Tapas & Bars Hummus/Spicy Hummus Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned chickpeas (garbanzo beans), drained and rinsed; 0.5 cups tahini (sesame paste); 0.25 cups fresh lemon juice; 2 units garlic cloves, peeled; 2 tbs extra-virgin olive oil; 3 tbs ice-cold water; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs additional olive oil (for drizzling); 0.5 tsp paprika or smoked paprika (for garnish); 1 tbs chopped fresh parsley (optional); 1 tbs toasted pine nuts (optional); 1 tbs harissa paste or gochujang or your preferred hot chili paste; 0.25 tsp smoked paprika or cayenne (optional for extra heat)

Inspired by Zatar Lebanese Tapas & Bar

Time20m

Serves6

chickpea dip, with tahini, lemon, garlic

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Ingredients

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Classic Hummus Base

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

1/2 cups tahini (sesame paste)

1/4 cups fresh lemon juice

2 units garlic cloves, peeled

2 tbs extra-virgin olive oil

3 tbs ice-cold water

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

Optional Finishes & Serving

1 tbs additional olive oil (for drizzling)

1/2 tsp paprika or smoked paprika (for garnish)

1 tbs chopped fresh parsley (optional)

1 tbs toasted pine nuts (optional)

For Spicy Hummus Variation

1 tbs harissa paste or gochujang or your preferred hot chili paste

1/4 tsp smoked paprika or cayenne (optional for extra heat)

Method

Classic Hummus Base

Prepare chickpeas

Drain and rinse canned chickpeas thoroughly. For an extra-silky hummus, optional: remove a few loose skins by pinching the chickpeas between fingers or massage them in a bowl of water and skim off skins.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for about 30 seconds until the mixture lightens in color and becomes slightly whipped. This step helps the tahini become creamy and avoids bitterness.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, kosher salt, and black pepper to the tahini-lemon mixture. Process for another 20–30 seconds, scraping down the sides as needed, until the garlic is finely incorporated.

Incorporate chickpeas

Add the drained chickpeas to the food processor and process for 1–2 minutes. Stop to scrape down the bowl as needed. The mixture will be thick and slightly grainy at this stage.

Adjust texture with olive oil and water

With the processor running, slowly stream in the extra-virgin olive oil, then add the ice-cold water one tablespoon at a time until the hummus reaches your desired consistency. Continue processing 1–2 minutes until very smooth and creamy. Taste and adjust salt, lemon, or cumin as needed.

Final blend and chill

Process an additional 30 seconds to ensure everything is well emulsified. Transfer hummus to a serving bowl and smooth the top with the back of a spoon, creating a shallow well for garnish. You can chill for 30 minutes to let flavors meld, or serve immediately at room temperature.

Optional Finishes & Serving

Drizzle 1 tablespoon of additional olive oil over the hummus, sprinkle paprika or smoked paprika, scatter chopped parsley and toasted pine nuts if using. Serve with pita, raw vegetables, or as part of a mezze spread.

For Spicy Hummus Variation

To make spicy hummus, add 1 tablespoon of harissa (or your chosen chili paste) to the food processor along with the chickpeas in the 'Incorporate chickpeas' step. If you want more heat, add the smoked paprika or cayenne to taste during the 'Add garlic and seasonings' step. Taste and adjust spiciness by adding more chili paste or cayenne, then finish as directed for texture and serving.