Syrian
Hummus bi Tahini
A Syrian-style hummus made from chickpeas cooked until very soft, then blended warm with tahini, lemon, garlic, and a little cooking liquid. It is served spread in a shallow dish with olive oil, whole chickpeas, and Aleppo pepper.
Ingredients
- Dried chickpeas1/2 cup
- Baking soda1/4 tsp for soaking, plus 1/4 tsp for cooking
- Tahini1/4 cup
- Fresh lemon juice2 tbsp
- Garlic clove1 small
- Fine salt3/4 tsp, or to taste
- Ice-cold water or chickpea cooking liquid3 to 5 tbsp
- Extra-virgin olive oil2 tbsp
- Aleppo pepper1/2 tsp
- Flat-leaf parsley, finely chopped1 tbsp
Method
- Rinse the dried chickpeas, then soak them overnight in plenty of cold water with 1/4 teaspoon baking soda.
- Drain and rinse the chickpeas, then place them in a saucepan with fresh water to cover by several centimeters and the remaining 1/4 teaspoon baking soda.
- Bring to a boil, skim off foam, then simmer until the chickpeas are very soft and easily crush between your fingers, about 1 to 1 1/4 hours.
- Reserve a few whole chickpeas for garnish and save some cooking liquid, then drain the rest.
- While the chickpeas are still warm, blend them in a food processor until they form a thick, smooth paste.
- Crush the garlic with the salt, then add it to the chickpeas with the tahini and lemon juice.
- Blend again, adding ice-cold water or warm chickpea cooking liquid a spoonful at a time until the hummus is pale, creamy, and soft enough to spread.
- Taste and adjust salt or lemon juice as needed.
- Spoon the hummus onto a shallow plate and spread it in a circular swirl with the back of a spoon.
- Top with the reserved chickpeas, olive oil, Aleppo pepper, and chopped parsley, then serve at room temperature with warm Arabic bread.
Common questions
Can I use canned chickpeas instead of dried chickpeas for Hummus bi Tahini?
Yes, but the texture will be less silky. Use 2 to 2 1/2 cups drained canned chickpeas per 1 cup dried. Simmer them 15 to 20 minutes with a little baking soda to soften, then blend while warm for a smoother result.
How far ahead can I make this hummus, and how long does it take overall?
Plan on overnight soaking, then about 1 to 1 1/4 hours cooking. The hummus itself comes together in 10 to 15 minutes. It can be made 2 to 3 days ahead and often tastes better after chilling briefly and reblending.
Why is my hummus grainy or too thick, and how do I fix it?
Grainy hummus usually means the chickpeas were undercooked or not blended long enough. For a smoother texture, cook them until they crush easily, blend while still warm, and add cold water or cooking liquid slowly until pale and creamy.
How should I store leftover hummus, and can I freeze it?
Store hummus in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly on the surface to reduce drying. Freezing is possible for up to 1 month, but the texture may become slightly less smooth after thawing.
What are the best ways to serve and garnish Syrian hummus?
Spread it in a shallow bowl, swirl the top with a spoon, then drizzle with olive oil. Finish with reserved chickpeas, chopped parsley, and a pinch of Aleppo pepper. Serve with warm pita, raw vegetables, or as part of a mezze spread.