Levantine Hummus Plate (Printable)

Creamy blend of chickpeas, tahini, lemon juice, and olive oil with cumin and parsley garnish.

# Components:

→ 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

# Method:

01 - Place chickpeas, tahini, lemon juice, minced garlic, cold water, ground cumin, and fine sea salt into a food processor.
02 - Process the mixture until ultra-smooth, pausing occasionally to scrape down the bowl sides. Add additional water, one tablespoon at a time, if the texture is too thick.
03 - Taste the mixture and modify salt or lemon juice levels to suit preference.
04 - Transfer the hummus to a shallow dish and use the back of a spoon to create a swirl or well in the center.
05 - Drizzle extra virgin olive oil over the surface, then sprinkle with sweet paprika or sumac, and finally garnish with chopped fresh parsley.
06 - Present immediately alongside pita bread, fresh vegetables, or as part of an assorted mezze platter.

# Expert Advice:

01 -
  • It transforms five simple ingredients into something so creamy it feels indulgent, yet it's completely vegan and takes just 15 minutes.
  • The balance of tahini, lemon, and garlic creates a flavor that tastes like you've been cooking all day when you haven't.
  • Unlike storebought versions, this hummus tastes alive—bright, fresh, and customizable to your exact preference.
02 -
  • If your hummus tastes bitter or grainy, it usually means the food processor heated the tahini; start over with cold ingredients and work faster, or chill everything beforehand.
  • Peeling the chickpeas before blending changes the game—it takes 10 extra minutes but creates a silkiness that feels almost unreal, and your guests will notice.
03 -
  • For extra silkiness, soak dried chickpeas overnight and cook them yourself; they blend smoother than canned and taste almost impossibly delicate.
  • Keep tahini and lemon juice cold before blending, and your food processor will do half the work for you—temperature control is invisible magic in this recipe.
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