Hummus bi Tahini (Lebanese Chickpea Dip)

Hummus bi tahini is one of the most loved dishes on a Lebanese mezze table. “Hummus” simply means chickpeas in Arabic, and the secret to a silky dip is cooking the chickpeas until they are very soft and blending them with tahini, lemon and a little ice-cold water.

🧠 Good to know

• Hummus is traditionally served as part of a mezze, with warm bread, fresh vegetables and pickles.
• Cooking the dried chickpeas with a pinch of baking soda helps them soften completely, which gives a smoother result.
• Ice-cold water makes the dip lighter and creamier.

💚 Why we love it

• Chickpeas are rich in plant protein and fibre.
• Tahini and olive oil bring healthy fats.
• It keeps for several days in the fridge.

🥣 Ingredients (serves 6)

• 250 g dried chickpeas, soaked overnight (or 2½ cups cooked)
• ½ tsp baking soda, for cooking the dried chickpeas
• ⅓ cup tahini (about 80 g), stirred well
• Juice of 2 lemons
• 2 garlic cloves
• 1 tsp salt, or to taste
• 4–6 tbsp ice-cold water
• Extra virgin olive oil, to serve
• A few whole cooked chickpeas, paprika or sumac, to garnish

👩‍🍳 Method

1. Drain the soaked chickpeas, cover with fresh water, add the baking soda and bring to the boil. Simmer for 1 to 1½ hours, skimming the foam, until the chickpeas are very soft and fall apart when pressed.
2. Drain, keeping a little of the cooking water. Set aside a few whole chickpeas for garnish.
3. Blend the garlic, lemon juice, tahini and salt until pale and thick.
4. Add the chickpeas and blend again, adding the ice-cold water a spoonful at a time until the hummus is smooth and creamy. Taste and adjust the lemon and salt.
5. Spread in a shallow olive wood bowl, make a well in the centre with the back of a spoon, and fill it with olive oil. Top with the whole chickpeas and a pinch of paprika or sumac.

🌿 Serve it on olive wood

Hummus looks beautiful in a shallow olive wood bowl, with warm bread alongside. Browse our olive wood bowls.