Houmous Libanais Onctueux
Photo : Christopher Alvarenga / Unsplash
Houmous ultra-lisse aux pois chiches, tahini, citron, ail et eau glacée, servi avec huile d'olive, paprika, pois chiches entiers et persil.
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Soften the chickpeas
For the smoothest hummus, put the drained chickpeas in a pot with the baking soda and plenty of water. Let them bubble gently for about 20 minutes until very soft and the skins come off and float. Drain and rinse. If you are short on time, skip this step. It will still be good.
Whip the tahini
In a food processor, blend the tahini, lemon juice, garlic, salt and cumin. It will get very thick and stiff. Keep blending and add 2 tablespoons of ice-cold water until it turns pale and creamy.
Blend the chickpeas
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Adjust the texture
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Put it on a plate
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Top and serve
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Soften the chickpeas
For the smoothest hummus, put the drained chickpeas in a pot with the baking soda and plenty of water. Let them bubble gently for about 20 minutes until very soft and the skins come off and float. Drain and rinse. If you are short on time, skip this step. It will still be good.
Whip the tahini
In a food processor, blend the tahini, lemon juice, garlic, salt and cumin. It will get very thick and stiff. Keep blending and add 2 tablespoons of ice-cold water until it turns pale and creamy.
Blend the chickpeas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Adjust the texture
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Put it on a plate
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Top and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chickpeas have been grown in the Middle East for around 10,000 years. Cookbooks from 13th-century Cairo already describe a purée of chickpeas with tahini, vinegar and spices, though the hummus bi tahini we know — with lemon and garlic — took its modern shape later in the cities of the Levant.
Today it sits at the heart of the meze table from Beirut to Damascus and Jerusalem, and it has become one of the world's best-known plant-based foods.
⭐ Why It's Famous
It's naturally vegan, high in protein and endlessly shareable — a dip, a spread and a meal all at once.
💡 Fun Fact
In 2010 a Lebanese team set a Guinness World Record with a plate of hummus weighing more than 10 tonnes.
The Levant (Lebanon, Syria, Palestine)
33.89°N, 35.50°E
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