Levantine Hummus Plate (Printable)

Smooth chickpea and tahini blend with lemon and olive oil, garnished with paprika and parsley.

# What You Need:

→ Chickpeas

01 - 1 ½ cups cooked chickpeas, drained and rinsed if canned

→ Tahini Mixture

02 - ⅓ cup tahini (sesame seed paste)
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 small garlic clove, minced
05 - 3 tablespoons cold water

→ Seasonings

06 - ½ teaspoon ground cumin
07 - ½ teaspoon fine sea salt, or to taste

→ Garnish

08 - 2 tablespoons extra virgin olive oil
09 - ½ teaspoon sweet paprika or sumac
10 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Place chickpeas, tahini, lemon juice, minced garlic, cold water, ground cumin, and sea salt into a food processor.
02 - Process the mixture until completely smooth, pausing to scrape down sides as needed; add additional water one tablespoon at a time if too thick.
03 - Taste and modify salt or lemon juice levels to your preference.
04 - Spoon the hummus into a shallow serving dish and create a swirl or well in the center using the back of a spoon.
05 - Drizzle extra virgin olive oil over the surface, sprinkle with paprika or sumac, and scatter chopped parsley on top.
06 - Present immediately alongside pita bread, fresh vegetable sticks, or as part of a mezze selection.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, perfect for when you need something impressive but your energy is low.
  • That creamy, cloud-like texture happens at home just as well as any restaurant version, and tastes fresher.
  • One batch makes enough for multiple meals, and it actually improves slightly as flavors meld overnight.
02 -
  • The food processor needs to run longer than feels necessary—most people stop too early and end up with something chunky and grainy instead of silky, so lean into the whirring sound.
  • Cold water truly matters here in a way that seems silly until you taste the difference; room-temperature water doesn't emulsify the same way and you'll end up with a thinner, less luxurious result.
  • Always taste before serving because every batch of tahini is slightly different, and sometimes your lemon is less tart or your garlic is stronger, so seasoning is a conversation, not a fixed rule.
03 -
  • If you want extra-smooth hummus with zero graininess, peel the chickpeas before blending by rubbing them between your fingers under running water—it takes five minutes but creates an almost ethereal texture.
  • A tiny pinch of cayenne pepper dissolved into the mixture adds warmth and complexity that makes people ask what your secret ingredient is, even though it's barely detectable.
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