Levantine Hummus Plate (Printable)

Smooth chickpea spread mixed with tahini, lemon juice, and olive oil, garnished with paprika and parsley.

# What You'll Need:

→ Chickpeas

01 - 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)

→ 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

# Step-by-step Directions:

01 - Add chickpeas, tahini, lemon juice, minced garlic, cold water, cumin, and salt to a food processor.
02 - Process the mixture until ultra-smooth, stopping occasionally to scrape down the sides.
03 - If the mixture is too thick, add additional water by 1 tablespoon increments until the desired texture is achieved.
04 - Taste and modify seasoning by adding more salt or lemon juice as needed.
05 - Spoon the spread into a shallow serving dish and create a swirl or well using the back of a spoon.
06 - Drizzle with olive oil, sprinkle paprika or sumac, and scatter chopped parsley on top.
07 - Serve immediately alongside pita bread, fresh vegetables, or as part of a mezze selection.

# Expert Advice:

01 -
  • It comes together in minutes but tastes like you spent hours in the kitchen perfecting every detail.
  • The texture is so creamy and light that it practically melts on warm pita, nothing like the grainy store-bought versions.
  • You can adjust the garlic, lemon, and tahini to match exactly what you're craving that day.
  • It's endlessly versatile, serving as a dip, a spread, or even a base for roasted vegetables.
02 -
  • If your hummus tastes bitter, your tahini might be old or over-toasted, swap it out and the flavor will brighten instantly.
  • Peeling the chickpeas takes extra time but makes the hummus unbelievably smooth, worth it if you're trying to impress.
  • Cold water is key, warm water can make the tahini seize up and turn the texture grainy instead of creamy.
03 -
  • Run the food processor longer than you think you need to, that extra minute is what transforms good hummus into great hummus.
  • Always taste before plating, a little more lemon or salt at the end can completely change the balance.
  • Invest in high-quality tahini, it's the ingredient that makes or breaks the flavor, so choose one that's smooth and nutty, not bitter.
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