Hummus
Craving hummus that sings with flavor? My authentic Lebanese recipe is made with the freshest ingredients, like creamy tahini and just the right touch of garlic. This isn't your average store-bought dip - it's a taste of Lebanon in every bite, perfect for dipping, spreading, or savoring by itself. Trust me, this hummus will leave you wanting more!
Bring your Arabic mezze platter to the next level by accompanying my creamy hummus below with this traditional Lebanese baba ganoush.
Ingredients
Time
- Total:
- 13h
- Prep:
- 12h
- Cook:
- 1h
- Dry Chickpeas, 1 cup (200g)
- Tahini, 4 tbsp
- Lemon Juice, 1 large lemon
- Garlic, 2 cloves
- Extra Virgin Olive Oil, 2 tbsp
Notes
If short on time, replace dry chickpeas with canned ones and skip step 1 below.
Nutrition Facts
| Total Fat 12g | 18% |
| Saturated 1.5g | 8% |
| Omega-3 0.1g | 9% |
| Cholesterol 0g | 0% |
| Total Carbohydrates 23.8g | 8% |
| Dietary Fibers 5g | 18% |
| Sugars 3.7g | 4% |
| Protein 8.7g | 19% |
| Iron 2.3mg | 16% |
| Potassium 293mg | 8% |
| Calcium 63.3mg | 6% |
| Sodium 20mg | 1% |
Instructions
Step 1
Wash the chickpeas thoroughly and then leave to soak for 12 hours (overnight).
You can optionally tip a teaspoon of soda bicarbonate to remove a bit of bitterness from the raw chickpeas. This will also help the chickpeas cook faster.
Step 2
Drain the soaked chickpeas and boil them in a deep pot for around 1 hour on low heat.
Skim off any scum that forms at the top. Do this every 5 minutes to allow enough scum to build up and make your life easier.
The chickpeas are ready when you can smash them with little effort using a fork or your fingers. The inside should be soft, like a puree.
Step 3
Keep a glass of cooking water and drain the chickpeas.
Step 4 (Optional)
For extra-smooth hummus, peel the skin off as many chickpeas as you can. I rarely do this, unless I really want to impress my guests.
Step 5
Get your trusty food processor and tip in the chickpeas, the tahini, the garlic cloves (make sure you crush them first), the lemon juice (grate some zest first), and the extra virgin olive oil.
Blitz all until super creamy.
If the hummus feels dry, add in 1/2 tbsp of the cooking water and keep blending until you reach the desired consistency.
Now, taste the hummus and add salt according to taste, giving it a last blitz.
Step 6
If you want your hummus warm you're ready to serve.
Otherwise, let it cool down at room temperature or in the fridge if in a hurry.
Sprinkle with a pinch of lemon zest and serve.