There are probably few dishes that are more synonymous with the Lebanese than hummus. Everybody that has had a shawarma from their local joint stumbling home from the pub on a drunken Friday night will associate it with their late night lamb sandwich, alongside tabbouleh and crispy falafel.
Everywhere I went in Lebanon, hummus was offered and I never tired of eating it. It varied in consistency and flavour from place to place, with some places serving it with whole chickpeas tossed on top, some with a sprinkling of za’atar or sumac. Some were more creamy and others were more lemony.
Having been guilty of always indulging in the convenience of store-bought hummus, despite knowing how easy it was to make, having a flatmate of Syrian descent whose mother made a top notch hummus was just the excuse I needed to finally give home made a go. You can also vary the proportions of the ingredients to suit your taste and preferences.
You will need:
400g tin of chickpeas, drained and rinsed (or the equivalent of soaked dried chickpeas)
3 tbsp tahini, or to taste
Juice of one lemon, or to taste
4 cloves of garlic, chopped, or to taste
60mL olive oil, plus oil to serve
Put the chickpeas, tahini, lemon juice, chopped garlic into a food processor and whizz. While it’s whizzing, slowly pour in the olive oil. Keep whizzing until smooth, or until your preferred consistency, scraping down the sides of the processor as necessary. Add salt, additional tahini, garlic or olive oil to taste.
Serve with some olive oil on top and a sprinkle of sumac.