Hummus

- Serves 6-8

Discover the secrets to making authentic Lebanese hummus at home! This creamy and flavorful recipe is simple, healthy, and packed with the perfect blend of tahini, garlic, lemon, and chickpeas. Perfect as a dip, spread, or side dish for any occasion. Elevate your meals with this Middle Eastern classic!

Ingredients

1 cup dried chickpeas + 1 teaspoon baking soda or 2X400g cans cooked chickpeas
½ cup tahini
1 garlic clove, chopped (optional)
1/2 cup ice-cubes
3-4 tablespoons lemon juice
3/4 teaspoon sea-salt
1/4 cup olive oil or any neutral oil of your choice
1/4 teaspoon sweet paprika or cumin powder, for garnish
1-2 tablespoons extra virgin olive oil, for garnish

Recipe

Wash and soak dried chickpeas overnight in 6 cups of water and ½ teaspoon baking soda. Rinse and drain the next morning.
Bring soaked chickpeas, ½ teaspoon baking soda and water to a boil (you’ll need plenty of water in a saucepan OR a couple of inches above the surface level of the chickpeas if using a pressure cooker). Reduce heat and cook until very soft. Cooking chickpeas may take about 90 minutes in a saucepan or about 20 minutes in a pressure cooker. Once cooked, cool completely by draining and placing in ice-cold water. Peel chickpeas and discard skins for extra-smooth hummus. Reserve a few chickpeas for garnish.
(If using canned chickpeas, drain water, place in iced water, peel, and use, reserving a few chickpeas for garnish)
Blend together chickpeas, ice cubes, lemon juice, and salt, until smooth.
Add tahini, and garlic – continue to blend.
While the blender is still running add olive oil slowly in a thin stream until hummus is smooth and creamy. Garnish with paprika or cumin powder.
Transfer hummus into a serving platter. Create a well in the center using the back of a spoon. Drizzle with a tablespoon of extra-virgin olive oil. Sprinkle paprika or cumin, and garnish with reserved chickpeas.