Hummus (Silky Chickpea and Tahini Dip)
حمص (ملائم چنے اور تل کی ڈپ)
Hummus (properly *hummus bi tahini*, chickpeas with tahini) is the best-known Arabic dish in the world. Good hummus is smooth, creamy and light, with a clear flavour of tahini and lemon, nothing like the dense versions sold in tubs. The secrets are well-cooked chickpeas, plenty of good tahini and a splash of ice-cold water while blending. Served in a wide bowl with a pool of olive oil, it's the centre of any mezze table.
- ⏱ Total: 15 min
- Prep: 15 min
- Easy
- Serves 6
Method
Tap a step when it is done.
If using tinned chickpeas, simmer them in water with a pinch of baking soda for 15 minutes until very soft, then drain. Keep a few whole for garnish. (Peeling off the skins makes it even smoother.)
Blend the tahini, lemon juice, garlic, cumin and salt for 1 minute until thick and pale.
Add the warm chickpeas and blend for 3–4 minutes, adding the ice water a spoonful at a time, until very smooth and fluffy. Taste and adjust salt and lemon.
Spread in a wide bowl, making a swirl with the back of a spoon. Fill with olive oil, sprinkle with paprika and parsley, add the whole chickpeas and serve with warm bread.
Kitchen notes
Overcook the chickpeas until they squash easily between your fingers; firm chickpeas make grainy hummus.
Good tahini should be runny and nutty, not bitter. Stir the jar well before using.
Keeps 4 days in the fridge; bring to room temperature before serving.
The world’s favourite dip
Hummus is eaten at breakfast, lunch and dinner across Lebanon, Syria, Palestine and Jordan, often scooped up with bread straight from a shared plate. Several countries claim it as their own; what’s certain is that it has been part of Levantine cooking for centuries.
Smooth like a restaurant
Three things make the difference. First, the chickpeas must be very soft; even tinned ones benefit from extra simmering with a pinch of baking soda. Second, be generous with good tahini. Third, whip the tahini with lemon first, then blend the chickpeas in for several minutes with ice-cold water until it’s fluffy.
Chickpeas around the world
Dried chickpeas (kabuli chana) soaked overnight and cooked until falling apart give the best flavour and are cheap everywhere. Tahini is sold in Middle Eastern shops and supermarkets worldwide.
Serving
Serve with warm khubz, raw vegetables, falafel or chicken shawarma, alongside mutabbal and tabbouleh.
Questions people ask
Can I make tahini at home?
Yes. Lightly toast 1 cup sesame seeds, cool, and blend with 3–4 tbsp neutral oil until smooth and pourable.
Why ice water?
Cold water whipped into tahini makes it lighter and paler, giving hummus its fluffy texture.
What can I top it with?
Spiced minced lamb with pine nuts (hummus bil lahm), chickpeas, pine nuts, or a spoon of chilli oil.
Nutrition (estimate, per serving)
- Calories
- 260
- Protein
- 9 g
- Fat
- 18 g
- Carbs
- 18 g
