Creamy chickpea dip with tahini and fresh lemon, a Levantine staple.
This classic Levantine hummus combines cooked chickpeas, tahini, lemon juice, and garlic into a silky, creamy dip. Topped with a drizzle of olive oil and paprika, it's the foundation of Levantine cuisine and a universal favorite.
Serves 6
Place drained chickpeas in a food processor and blend until nearly smooth.
Add tahini, lemon juice, garlic, and ice water (1/4 cup). Blend until creamy.
Add more water if needed to reach desired consistency. Blend until very smooth.
Transfer to a plate, make a well in the center, drizzle with olive oil, sprinkle with paprika.
Use tahini from a jar where oil sits on top for creamier hummus
Serve at room temperature
Add roasted red peppers
Top with pine nuts and fresh herbs
Refrigerate up to 5 days in an airtight container.
Hummus is perhaps the most iconic Levantine dish, with roots stretching back centuries across the region.
Add ice water 1 tablespoon at a time until smooth.
Canned chickpeas work fine; for dried, soak and cook until very soft.
Per serving (150g / 5.3 oz) · 6 servings total
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