Lebanese · appetizer
Hummus
Hummus reads citrus 6.6, sourness 5.9 and nutty 5.0 on Palate's 0–10 flavor X-ray — a Lebanese appetizer, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.2 / 10
- Sweet & Fruity — 1.7 / 10
- Sour & Bright — 8.4 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 6.4 / 10
- Aromatic & Spice — 4.2 / 10
The measured notes (of 18)
Citrus 6.6 · Sourness 5.9 · Nutty 5.0 · Richness 4.8 · Allium 3.9 · Salinity 3.0 · Earthy 2.5 · Umami 2.5 · Warm Spice 1.8 · Fruity 1.3 · Bitterness 1.1 · Sweetness 1.0 · Floral 0.8 · Herbaceous 0.5
What's in it (9)
- 1 1/2 cups dried chickpeas
- 1/3 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic
- 1/4 cup ice water
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt to taste
Time & effort: about 20 min · effort: easy
Nutrition (per 100 g, engine-estimated): 311.2 kcal, 15.3 g protein, 10.5 g fat, 40.6 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Cook soaked chickpeas until very soft and reserve cooking liquid.
- Blend hot chickpeas with tahini, garlic, and lemon juice, streaming in ice water until silky smooth.
- Spread on a plate, make a well in the center, and drizzle with olive oil and paprika.
Dishes with a similar flavor shape
- Egyptian Hummus — Egyptian
- Llapingachos con Salsa de Maní — Ecuadorian
- Perfect Hummus — Other
- Shawarma (Egyptian Style) — Egyptian
- Shish Taouk — Lebanese
Keep reading: what citrus, sourness, nutty mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.