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Chana Chaat
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Lebanese Hummus Classic
A silky, lemon-bright Lebanese hummus with tahini, garlic and a generous pool of olive oil — the foundational Middle Eastern dip.
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15 minPrep🔥
—Cook🍽️
4Serves📊
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Ingredients
- 2 cans chickpeas, drained and skins removed for silk
- 120g tahini
- Juice of 2 lemons
- 3 garlic cloves
- 4 tbsp ice water
- 1 tsp cumin
- 1 tsp salt
- 5 tbsp best olive oil
- Sumac, paprika, parsley, pine nuts to top
- Warm pita to serve
Instructions
- Blend chickpeas with tahini, lemon juice, garlic, cumin and salt.
- With the machine running, drizzle in ice water until silky and fluffy — at least 3 minutes total blending.
- Spread on a plate; make a well with the back of a spoon.
- Pool olive oil in the well.
- Top with sumac, paprika, parsley and pine nuts.
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Tara’s tips
- Long blending and ice water give the proper silk.
- Removing chickpea skins is the secret of restaurant hummus.
Serving suggestions
- Eat with warm pita.
Storage & reheating
Keeps 4 days fridged.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without removing skins?
Faster but slightly grittier — still good.
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