Hoummous (Palestinian-Style Creamy Chickpea Dip)

About This Recipe

Hoummous bi tahini (حمص بطحينة) — chickpeas with tahini — is one of the most widely eaten foods in the world, but the version served from Palestinian and Levantine hummus shops (hummusiyas) bears little resemblance to the refrigerator staples of Western supermarkets. Palestinian hoummous starts with dried chickpeas soaked overnight and cooked until they are so tender they crush between two fingers with no resistance at all. The crucial ratio difference from commercial hoummous is the tahini: Palestinian hoummous uses far more of it — at least equal weight to the cooked chickpeas — creating a dip that is more cream than chickpea in character. The tahini is whisked first with lemon juice and garlic into a white, fluffy mass before the chickpeas are added, a technique that ensures exceptional lightness. Served at room temperature in a wide shallow bowl, dressed with olive oil, paprika, whole warm chickpeas, and often topped with fresh parsley or a spoon of ful mudammas, this is a dish of Levantine civilisation in its purest form.

Ingredients

Serves 6

• 250 gdried chickpeas(soaked overnight in cold water with 1/2 tsp baking soda)
• 1/2 tspbaking soda(for cooking)
• 150 ggood-quality tahini(Lebanese or Palestinian brand)
• 3 tbspfresh lemon juice(about 1 large lemon)
• 1 clovegarlic(minced to a paste with salt)
• 1 tspsalt
• 4 tbspice water(to thin and lighten)
• 3 tbspextra-virgin olive oil(for serving)
• 1/2 tspsweet paprika(for serving)
• 2 tbspfresh parsley(chopped, for serving)

Instructions

1. 1

   Cook the chickpeas

   Drain the soaked chickpeas. Place in a pot, cover with cold water by 5cm, add 1/2 tsp baking soda. Bring to a boil, skim foam, then simmer for 1–1.5 hours until the chickpeas are completely soft — they should crush easily with no resistance. Drain, reserving the cooking water. Reserve a handful of whole chickpeas for topping.

   The baking soda speeds cooking and helps the chickpeas cook very soft, which is essential for silky hoummous.

2. 2

   Whisk tahini with lemon and garlic

   In a food processor, combine tahini, lemon juice, garlic paste, and salt. Process for 2 minutes — the mixture will seize and become thick and pale. Add ice water 1 tablespoon at a time, processing continuously, until the tahini is very light, airy, and creamy.

3. 3

   Add the chickpeas

   Add the hot drained chickpeas to the food processor with the tahini mixture. Process for 3–5 minutes, stopping to scrape down the sides. Add a splash of reserved chickpea cooking water as needed to achieve a smooth, flowing consistency.

   Hot chickpeas blend more smoothly than cold ones — process while they are still warm.

4. 4

   Taste and adjust

   Taste the hoummous carefully. It likely needs more lemon juice, salt, or garlic. The tahini flavour should be prominent but balanced with the sour lemon. Adjust and process again until perfect.

5. 5

   Serve at room temperature

   Spread the hoummous in a wide shallow bowl, using the back of a spoon to create a well in the centre. Drizzle generously with olive oil. Spoon warm whole chickpeas into the centre. Dust with paprika and scatter with fresh parsley.

Variations

• •

  Hoummous ful: top with warm ful mudammas (stewed fava beans) for a classic Palestinian breakfast combination.

• •

  Hoummous ma' dawali: serve alongside stuffed vine leaves and pickles for a full meze spread.

Storage

Store covered in the fridge for up to 5 days. Drizzle the surface with olive oil before storing to prevent a skin forming. Bring to room temperature before serving, and add a fresh drizzle of oil.

Frequently Asked Questions