Hummus Bi Tahini

Hummus bi tahini is the proper Lebanese-style version of the dip everyone thinks they know. The phrase translates simply as “chickpea with tahini," and that’s the soul of it. The trick that separates restaurant-smooth hummus from the gritty stuff is the baking soda boil that begins this recipe.

Boiling canned chickpeas with a teaspoon of baking soda for just a moment loosens their tough skins and softens the centers. The skins are what make hummus grainy in lesser versions, and this 60-second step gets you 90% of the way to the silken texture you find in good Lebanese restaurants. Drain and rinse thoroughly to remove the soda before blending.

The ratio of tahini to chickpeas leans tahini-heavy compared to American versions. Three tablespoons of good sesame paste adds the rich nuttiness that defines Levantine hummus. Use a quality brand from the Middle East or a specialty store; American supermarket tahini often tastes bitter or chalky.

Fresh lemon juice (a full lemon and a half) is the bright counterpoint that wakes everything up. Bottled juice will work but the difference is noticeable.

Toasted pine nuts on top is the traditional finish. Frying them gently in olive oil until golden brown brings out their delicate richness and adds a textural contrast against the smooth dip below.

Serve at room temperature with warm pita bread and olive oil drizzled across the top.

Pro Tips

• Run the food processor for a full 5 minutes for the smoothest texture. Most home cooks stop after 60 seconds and miss the silk.
• Add ice-cold water rather than room-temp. Cold water emulsifies better and lightens the color of the hummus.
• Make at least an hour ahead. The garlic mellows and the flavors marry into something cohesive.
• Watch the pine nuts carefully. They go from golden to burnt in seconds.

Variations

• Top with chopped fresh parsley, sumac, or paprika in addition to (or instead of) the pine nuts.
• Stir in roasted red peppers, beets, or roasted garlic for flavored hummus variations.
• Serve with crudites, falafel, or as a sandwich spread alongside grilled vegetables.