Levantine Hummus Classic Appetizer (Printable)

Creamy chickpea blend with tahini, lemon, and olive oil for a flavorful Levantine starter.

# Ingredient List:

→ Chickpeas

01 - 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)

→ Tahini Mixture

02 - ⅓ cup tahini (sesame seed paste)
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 small garlic clove, minced
05 - 3 tablespoons cold water

→ Seasonings

06 - ½ teaspoon ground cumin
07 - ½ teaspoon fine sea salt (or to taste)

→ Garnish

08 - 2 tablespoons extra virgin olive oil
09 - ½ teaspoon sweet paprika or sumac
10 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Add chickpeas, tahini, lemon juice, minced garlic, cold water, cumin, and salt to a food processor.
02 - Process ingredients until ultra-smooth, pausing to scrape down sides. If mixture is too thick, add cold water one tablespoon at a time until desired consistency is reached.
03 - Taste and modify seasoning by adding more salt or lemon juice as preferred.
04 - Transfer the spread to a shallow dish and create a swirl or well in the center using the back of a spoon.
05 - Drizzle with extra virgin olive oil, sprinkle paprika or sumac, and scatter chopped parsley over the top.
06 - Present immediately with pita bread, fresh vegetables, or as part of a mezze selection.

# Expert Advice:

01 -
  • It comes together in 15 minutes and tastes like you've been stirring a pot all afternoon.
  • One batch feeds a crowd or keeps in your fridge for when you need something real to eat.
  • That first dip into silky hummus with warm pita is the kind of moment that makes everything else pause.
02 -
  • If your hummus tastes chalky instead of smooth, the food processor hasn't worked long enough—give it another minute and it'll transform.
  • Peeling the chickpeas before blending sounds tedious but makes the texture so velvety that people will ask if you added cream.
03 -
  • If you want extra silkiness, soak your canned chickpeas in cold water for an hour before blending—it softens them just enough to make a real difference.
  • A tiny pinch of cayenne at the end gives heat without announcing itself, while sumac brings a gentle tang that makes everything else taste more like itself.
Return