Lebanese Hummus: the Recipe for Truly Creamy Hummus

Hummus from Lebanese restaurants is a completely different level from supermarket versions. Chickpeas, tahini, lemon and garlic — just four components, but the right technique turns them into silky cream.

History of the dish

Hummus (from Arabic for 'chickpea') has been made in the Middle East for millennia. Countries in the region — Israel, Lebanon, Syria, Palestine — engage in a friendly war over the right to claim the 'authentic' hummus.

Key ingredients

Chickpeas (dried soaked overnight is best), high-quality tahini, lemon juice, garlic (1 small clove), salt, iced water, olive oil to serve.

How to cook at home

The secret to creaminess: peel the skin from each chickpea (or cook with bicarbonate of soda) and blend for at least 5 minutes with iced water. Add tahini before the chickpeas — blend it with lemon juice first.