Hummus, the Beirut Way

Silky, lemony chickpea dip with a whisper of cumin and lots of olive oil.

Ingredients

• 2 cups Cooked chickpeas
• 1/3 cup Tahini
• 3 tbsp Lemon juice
• 1 clove Garlic
• 3 tbsp Ice water
• 1/2 tsp Cumin
• to taste Salt
• 2 tbsp Extra virgin olive oil, to finish

Method

1. Warm chickpeas in a little water — this makes them creamy.
2. Blend tahini + lemon juice + garlic first until fluffy.
3. Add warm chickpeas, cumin, salt. Trickle in ice water while blending until velvety.
4. Serve in a shallow bowl, swirl olive oil, dust with sumac or paprika.