HUMMUS WITH TAHINA

Hummus with Tahina is one of the most quintessential Lebanese dishes you’ll ever come across. We all boast you can score the quality of a Lebanese restaurant from their hummus offering. In the past 5 years I’ve seen hummus rise to fame and take on so many forms, from bright pink beetroot hummus to a very sophisticated hummus and lobster dip. I just want to say: Wait, wait… let’s get the base correct before we move onto the fusion! Warning: this base may be too good, you won’t want to fuse.

The senses profile of Hummus with Tahina is smooth but grainy, nutty, zesty, smoky, a beautiful beige and sharply aromatic.

Did you know that the ideal consistency of hummus is not too runny? It shouldn’t drip off your spoon.
Did you know that a well-crafted hummus dish is almost as pungent as truffle?
Did you know that if you put garlic in your recipe, you’re probably compensating for a lackluster hummus recipe?

I know this recipe may lead to a hummus paradigm shift…

PRINT

DETAILS

Easy starter with a prep time of 20 minutes, Serves 4.

INGREDIENTS

1 jar of whole chickpeas in brine (click here for ingredient detail/purchase)
½ cup tahini (click here for ingredient detail/purchase)
1 ½ lemons freshly squeezed
¾ tablespoon salt
1 tablespoon olive oil
Drizzle of olive oil for serving

METHOD

Wash and strain the chickpeas.
Pop each of the chickpeas out of their translucent skin for an extra smooth consistency.
Place the chickpeas in a food processor and add tahina, lemon, salt and olive oil and process.
If you find the mixture too thick, add some more olive oil.
Taste for seasoning and add more lemon and or salt to your taste.
Consistency should be similar to wet cement.
For serving, spread hummus on a flat plate or in a small blow and top with a drizzle of olive oil and whole chickpeas for garnish.

Photography, Recipe, Foody Styling, Prop Styling by: TALA SOUBRA

I read and reply to all comments. So please do share your thoughts about the recipe.

FOLLOW ME ON INSTAGRAM