Classic Mediterranean Hummus with Olive Oil & Paprika Drizzle

Cuisine: Middle Eastern / Mediterranean
Preparation Time: 15 minutes
Cooking Time: 10 minutes (if using dried chickpeas, add soaking/cooking time)
Servings: 6–8

🫒 Ingredients

For the Hummus:

• 2 cups cooked chickpeas (or 1 can, 15 oz, drained and rinsed)

• ¼ cup fresh lemon juice (about 1 large lemon)

• ¼ cup well-stirred tahini (sesame paste)

• 1 small garlic clove, minced

• 2 tablespoons extra virgin olive oil (plus more for serving)

• ½ teaspoon ground cumin

• ½ teaspoon salt (adjust to taste)

• 2–4 tablespoons cold water (to adjust consistency)

For Garnish:

• Extra virgin olive oil (for drizzling)

• Paprika or smoked paprika

• Fresh parsley, chopped

• Optional toppings: whole chickpeas, toasted pine nuts, or sumac

🍋 Instructions

1. Prepare the Chickpeas
   If using canned chickpeas, drain and rinse them thoroughly. For a smoother hummus, you can peel the skins off by gently rubbing the chickpeas between your hands in warm water — this extra step yields a creamy texture.

   Optional upgrade: If using dried chickpeas, soak 1 cup overnight in water with a pinch of baking soda. Drain, rinse, and boil until soft (about 1 hour).

2. Blend the Base
   In a food processor, combine tahini and lemon juice. Process for 1 minute until smooth and creamy — this step “whips” the tahini, giving the hummus a light, fluffy base.

3. Add Flavorings
   Add minced garlic, cumin, and salt to the whipped tahini. Process for another 30 seconds to blend the flavors evenly.

4. Incorporate Chickpeas
   Add half of the chickpeas and process for 1 minute. Scrape down the sides, add the remaining chickpeas, and process again for 1–2 minutes.

5. Adjust Texture
   With the food processor running, slowly drizzle in 2–4 tablespoons of cold water until the hummus becomes smooth and creamy. Taste and adjust seasoning — more lemon for brightness, or salt for balance.

6. Serve & Garnish
   Transfer the hummus to a shallow bowl. Use the back of a spoon to create a swirl pattern in the center. Drizzle generously with olive oil and sprinkle with paprika.
   Garnish with chopped parsley, a few whole chickpeas, or toasted pine nuts for texture.

🥙 Serving Suggestions

• Serve with warm pita bread, veggie sticks (carrot, cucumber, celery), or grilled flatbread.

• Use as a spread in wraps, sandwiches, or Mediterranean grain bowls.

• Pair with falafel (Recipe 5), tabbouleh, or roasted vegetables (Recipe 11) for a complete mezze platter.

• Excellent as a dip for grilled chicken, lamb, or shrimp skewers.

💡 Tips & Variations

• Ultra-smooth trick: Add 1 teaspoon of baking soda while boiling chickpeas — it softens their skins for a silkier blend.

• Flavor boost: Try blending in roasted red peppers, sun-dried tomatoes, or caramelized onions.

• Oil-free version: Skip the olive oil and replace with more cold water or aquafaba (the chickpea cooking liquid).

• Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

🇱🇧 Mediterranean Story

Hummus — meaning “chickpeas” in Arabic — has ancient roots in the Levant, particularly Lebanon and Palestine, though it’s now a beloved staple throughout the Mediterranean. It represents more than just a dish; it’s a shared experience — a symbol of hospitality and simplicity.

In the United States, hummus has become a cultural bridge between East and West. From gourmet restaurants to health-conscious cafés, it’s cherished for its balance of creamy texture, nutty tahini, and bright lemon flavor.

Beyond taste, it embodies the Mediterranean way of life: wholesome ingredients, communal eating, and nourishment that’s both flavorful and mindful.

Every spoonful offers the soul of the region — smooth, rich, and kissed with olive oil — a timeless dip that never loses its charm. 🌿