Lebanese · 25 min · serves 4

Hummus Beiruti

Kept by The Bhook kitchen

Ingredients

• 400 g tin chickpeas, drained and rinsed
• 1 garlic clove
• 4 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp diced tomato
• 1/4 small white onion, finely chopped

Method

1. Set aside a handful of chickpeas for topping; put the rest in a food processor.
2. Add garlic, tahini, lemon juice, cumin, and salt. Blend until smooth. If too thick, add 1-2 tbsp water and blend again; it should be creamy.
3. Stir in half the parsley, tomato, and onion by hand. Taste: you want tang and balance, not bitterness.
4. Spoon into a shallow bowl, swirl with the back of a spoon. Top with chickpeas, more tomato, onion, and parsley.
5. Drizzle with olive oil and add a dusting of cumin if you like. Serve with warm pita or raw vegetables.

Smoothness comes from blending a long time and adding ice water. Not just extra oil.