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Lebanese hummus, a creamy and savoury chickpea dip, is a cornerstone of Lebanese cuisine and a beloved dish around the world. This simple yet flavourful spread has transcended its humble origins to become a staple in households and restaurants far beyond the Middle East.
Hummus is cherished for its versatility, rich taste, and the way it effortlessly bridges cultures through a shared love of good food.
What Is Hummus?
Hummus is a traditional Lebanese dip made from blended chickpeas, tahini (sesame paste), lemon juice, garlic, and olive oil. The word “hummus” itself means “chickpeas” in Arabic, highlighting the star ingredient of the dish.
Hummus is often served as an appetizer, accompanied by pita bread, fresh vegetables, or as part of a larger mezze platter. Its creamy texture and balanced flavour make it a popular choice for dipping, spreading, or even as a base for various toppings like roasted pine nuts, paprika, or fresh herbs.
Ingredients and Taste
Hummus is made from cooked chickpeas, which are rich in protein and have a slightly nutty flavour. These are blended with tahini, which adds a deep, earthy richness and a smooth texture.
Lemon juice is essential, providing a fresh, tangy brightness that balances the creaminess of the chickpeas and tahini. Garlic adds a pungent kick, while a drizzle of olive oil enhances the overall richness and adds a fruity, peppery note.
The result is a dip that is creamy and smooth, with a harmonious blend of savoury, nutty, and tangy flavours. It’s a dish that can be both comforting and invigorating, making it a perfect accompaniment to a wide range of foods.
A Taste of History
Hummus has a long and storied history, with its origins dating back to ancient times. While the exact birthplace of hummus is debated among several Middle Eastern countries, Lebanon is widely recognized for its traditional preparation of the dish.
Hummus was likely enjoyed in some form by ancient civilizations across the Levant, where chickpeas and sesame have been cultivated for millennia.
Over time, hummus evolved into the beloved dish we know today, spreading across the Mediterranean and beyond. In Lebanon, hummus is not just food; it’s a symbol of hospitality and cultural pride. It’s a dish that brings people together, whether around a family table or at a festive gathering.
Traditional Lebanese Hummus Recipe
Serves: 4 people
Ingredients:
- 1 1/2 cups cooked chickpeas (or one 15 oz can, drained)
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- Salt to taste
- Water as needed (about 2-4 tablespoons)
- Paprika or sumac for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
Directions
In a food processor, combine the tahini and lemon juice. Process for 1-2 minutes until smooth and creamy. This step is key to creating a light and fluffy hummus.
Add the minced garlic, ground cumin, and a pinch of salt to the tahini mixture. Process again for another 30 seconds to blend the flavours.
Drain and rinse the chickpeas if using canned. Add half of the chickpeas to the food processor and blend for 1 minute. Scrape down the sides of the bowl as needed.
Add the remaining chickpeas and process for another 1-2 minutes until smooth. If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
Slowly drizzle in the olive oil while the processor is running, blending it thoroughly into the hummus. This adds richness and smoothness to the dip.
Taste the hummus and adjust the seasoning, adding more salt, lemon juice, or cumin as desired. Process again to incorporate any adjustments.
To serve, transfer the hummus to a serving bowl. Create a small well in the centre and drizzle with a bit more olive oil. Sprinkle with paprika or sumac and garnish with chopped parsley, if desired.
Serve the hummus with warm pita bread, fresh vegetables, or as part of a mezze platter. Enjoy the creamy, rich flavours of this traditional Lebanese dish, which can be stored in the fridge for up to a week.
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