Classic Hummus

🔥 Prep

• Drain and rinse the 400 g chickpeas (if using canned) or soak and cook dried chickpeas to yield 400 g cooked chickpeas.
• Peel the 2 garlic cloves.
• Measure out 4 tbsp tahini, 3 tbsp lemon juice, 2 tbsp olive oil, and 1 tsp salt.

🔥 Cook

• 1. Process the chickpeas, tahini, garlic, lemon juice, olive oil, and salt in a food processor on high speed for 1 minute, then scrape down the sides.
• 2. With the processor running, drizzle in 1‑2 tbsp cold water and blend for another 30 seconds until smooth and creamy.
• 3. Taste and adjust seasoning with extra salt or lemon juice if needed, pulsing for 10 seconds after each addition.
• 4. Transfer the hummus to a serving bowl, drizzle with a little extra olive oil, and optionally sprinkle with paprika or chopped parsley.

🔥 Serve

• Serve the hummus chilled or at room temperature with warm pita bread, sliced vegetables (carrots, cucumber, bell pepper), or as a spread for sandwiches.
• Garnish with a drizzle of olive oil, a sprinkle of sumac, and a few whole chickpeas for texture.
• Pair with tabbouleh, falafel, or grilled kebabs for a complete Lebanese mezze platter.