Silky-smooth chickpeas blended with tahini, lemon, and garlic into a velvety dip, swirled on a plate and finished with a pool of olive oil. Jordanian hummus is a daily essential eaten at every meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow plate with well
Garnishes: olive oil pool, paprika, whole chickpeas, chopped parsley
Accompaniments: warm pita bread, raw vegetables
Instructions
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1
Soak chickpeas overnight. Boil with a pinch of baking soda for 45-60 minutes until very soft, almost falling apart. Drain, reserving some cooking liquid.
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2
Process tahini and lemon juice in a food processor for 2 minutes until thick and lightened in color, creating a fluffy tahini base.
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3
Add garlic, cumin, and salt. Process again. Then add the warm chickpeas in batches, processing until extremely smooth, at least 4-5 minutes total.
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4
With the processor running, drizzle in ice water a tablespoon at a time until the hummus reaches a silky, light, almost whipped consistency.
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5
Spread hummus on a shallow plate using the back of a spoon in a circular motion, creating a well in the center for olive oil.
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6
Pour a generous pool of olive oil into the well, sprinkle with paprika and cumin, scatter whole chickpeas and chopped parsley. Serve with warm pita.
Did You Know?
In Amman, hummus shops open before dawn to serve factory workers and taxi drivers — some of the best hummus is eaten before sunrise.
Chef's Notes
Equipment Tips
- food processor or blender
- large pot
- serving plate
Garnishing
olive oil pool, paprika, whole chickpeas, chopped parsley
Accompaniments
warm pita bread, raw vegetables
The Story Behind Hummus
Hummus is the daily bread of Jordanian cuisine, consumed at breakfast, lunch, and dinner without exception. While many countries claim hummus as their own, in Jordan it is simply a fundamental part of life rather than a contested cultural symbol. Jordanian hummus shops, many family-run for generations, take immense pride in the smoothness and tahini-forward flavor of their recipe. The art of making perfect hummus — impossibly smooth, properly seasoned, with the right tahini-to-chickpea ratio — is a skill refined over decades.
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