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.
Ingredients
2 cups dried chickpeas, soaked overnight
1/2 cup tahini
Juice of 2 lemons
3 cloves garlic
1/2 tsp cumin
Salt to taste
Ice water as needed
Extra-virgin olive oil for serving
Paprika for garnish
Fresh parsley
Whole cooked chickpeas for garnish
Instructions
1Soak chickpeas overnight. Boil with a pinch of baking soda for 45-60 minutes until very soft, almost falling apart. Drain, reserving some cooking liquid.
2Process tahini and lemon juice in a food processor for 2 minutes until thick and lightened in color, creating a fluffy tahini base.
3Add garlic, cumin, and salt. Process again. Then add the warm chickpeas in batches, processing until extremely smooth, at least 4-5 minutes total.
4With the processor running, drizzle in ice water a tablespoon at a time until the hummus reaches a silky, light, almost whipped consistency.
5Spread hummus on a shallow plate using the back of a spoon in a circular motion, creating a well in the center for olive oil.
6Pour 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.