Hummus Recipe with Olive Oil

Hummus is one of the most widely made recipes in the world — but it's often served missing one thing: good olive oil.

In traditional Levantine hummus, olive oil is both mixed in and generously poured on top at serving. These two uses directly affect both the texture and depth of flavor of the hummus.

Why Quality Olive Oil?

Since hummus is served raw, the aroma of the olive oil is felt directly on the palate. As Yotam Ottolenghi emphasizes in his book Jerusalem, the quality of hummus is largely proportional to the quality of the olive oil used. The grassy and slightly bitter notes of the Memecik variety create a perfect balance with the creamy texture of tahini.

Ingredients

• 400 g cooked or canned chickpeas (skins removed)
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove of garlic
• 2 tablespoons Gaia Oliva Memecik Extra Virgin Olive Oil (to mix in)
• 3–4 tablespoons cold water
• Salt
• To serve: generous Memecik olive oil, sweet paprika, parsley, whole chickpeas

Instructions

1. Remove the skins from the chickpeas — this step is tedious but results in a much smoother texture.
2. Place tahini, lemon juice, and garlic in a food processor, blend for 1 minute.
3. Add the chickpeas and blend again.
4. Slowly add olive oil and cold water until you reach the desired consistency.
5. Season with salt.
6. Transfer to a serving plate, make a well in the center, pour in generous olive oil, sprinkle with paprika and parsley.

Pro tip: Using ice instead of cold water makes the hummus whiter and creamier — a technique recommended by Israeli chef Eyal Shani.

Serving Suggestions

• With warm pita or flatbread
• As a raw vegetable dip
• Alongside grilled meat or chicken
• On a breakfast plate with white cheese and olives

Storage

Keeps in the refrigerator for 4–5 days. Pouring a thin layer of olive oil on top preserves freshness. Bring to room temperature before serving.

Sources

• Ottolenghi, Y. & Tamimi, S. — Jerusalem, Ten Speed Press, 2012
• Roden, C. — Arabesque: A Taste of Morocco, Turkey and Lebanon, Knopf, 2005
• USDA FoodData Central — Chickpeas (Garbanzo Beans), fdc.nal.usda.gov