Dearborn Lebanese Hummus
A smooth chickpea and tahini dip, a foundational dish across Dearborn's many Lebanese restaurants and family tables.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Food processor
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10
- carbs
- 18
- protein
- 6
- calories
- 180
Instructions
- 1
Put the chickpeas, tahini, lemon juice, and garlic into a food processor.
- 2
Blend until roughly mixed. Stop and scrape down the sides of the bowl.
- 3
Turn the machine on. Slowly pour in the olive oil and cold water.
- 4
Blend for several minutes until the mixture is very smooth and light.
- 5
Season with salt and add more lemon juice to taste.
- 6
Spread onto a plate and swirl the top. Drizzle with olive oil and sprinkle with paprika.
Chef's tips
Blend longer than you think to make the hummus silky instead of grainy. Ice-cold water whips air into the dip for a lighter texture.
Storage
Refrigerate in an airtight container up to 5 days.
Reheating
Serve cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Not blending long enough, which leaves the dip grainy.
- •Adding too much garlic, which overpowers the tahini.
Serving suggestions
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