Authentic Homemade Hummus

• 400 g cooked chickpeas (reserve the cooking liquid)
• 100 g high‑quality tahini paste
• juice of 1.5 lemons
• 2 garlic cloves (1 if you prefer milder flavor)
• 1/2 teaspoon ground cumin
• salt
• cold cooking water from the chickpeas
• olive oil, paprika and parsley for serving

👨‍🍳 Step-by-step instructions

1. 1

   Reserve the chickpea cooking water in the freezer for 10 minutes so it becomes very cold.

2. 2

   Peel the chickpeas one by one (optional but makes the hummus much silkier).

3. 3

   Blend the tahini with the lemon and garlic first until you obtain a pale cream (this step is key).

4. 4

   Add the chickpeas and blend. Add cold water gradually until the desired texture is reached.

5. 5

   Spread onto a plate, creating a well in the center filled with oil and paprika.

💡 Chef's tip

The secret of Middle‑Eastern hummus masters: whisk the tahini and lemon alone first, before adding the chickpeas. This makes the hummus much creamier.

📝 Our take

Homemade hummus is nothing like the jarred version. The silky texture achieved in Beirut or Tel Aviv comes from whisking the tahini with lemon first to form an emulsion before the chickpeas are added. With that step, the difference is immediate. Be generous with the lemon juice and don’t hesitate to add more cooking water until it reaches a thick‑cream consistency.

🍷 Wine & food pairing

Freshly baked pita bread or a sturdy country loaf. As for wine, a mineral Greek Assyrtiko or a brut Cava are the best companions.

Suggested wine: Hot pita bread and lemon water