Lebanese Hummus Recipe
Do you love hummus as much as I do? It's such a versatile dip! You can enjoy it plain or jazz it up with fun flavors. In this post, I'm sharing an easy hummus recipe perfect for beginners. Plus, I've got a few variations to get you started.
Servings: 6 Servings
Calories: 190kcal
Cost: $5
Equipment
- Blender (affiliate link)
- Spatula (affiliate link)
- Food Processor (affiliate link)
Ingredients
- 1 ½ cup chickpeas Drained canned chickpeas, or 7 ounces dry and boiled.
- 1 garlic clove mashed medium size, 2-3 depending on how garlicky you want it
- ¼ cup tahini sesame seeds paste
- 3 tablespoons lemon juice
- 3 tablespoons olive oil extra-virgin, good, plus an optional splash to drizzle when serving
- ½ teaspoon fine sea salt
- 3-6 tablespoons iced water Or 8 tablespoons of its starchy COLD water (you can add some ice cubes to it))
Optional:
- ¼ teaspoon cumin ground
- 1 pinch paprika sweet ground paprika to serve
- fresh parsley to garnish
- 1 teaspoon baking soda only if using dry chickpeas (for boiling them)
Cups - Metric
Instructions
Only if cooking dried chickpeas
- If you have time, use dry chickpeas from your closest bulk grocery store for a healthier version; since canned goods usually come with lots of sodium, which we should all avoid, it will also make it cheaper and end up with a creamier version. In this case, I suggest doubling your quantities so you have more Hummus for the week. Save 3-5 beans for decoration. If using canned chickpeas, jump to step 4.
- Put your chickpeas to boil with the baking soda, which will make your chickpeas softer, and the pealing will come off more comfortable—nothing wrong with the pealing, but the less pealing, the smoother. If you have a pressure cooker, it should take about 30 minutes. If boiling on a regular cooking pot, allow for 60-90 mins. Reserve some of the water.
- Allow the chickpeas to cool off and peel.
Make hummus
- Stir fry unpeeled garlic cloves in a skillet with a tablespoon of olive oil and a lid for 3-3 minutes until lightly brown and the peel.
- Drain the chickpeas and reserve some of the water from the cans. Put all ingredients except for the paprika, one garlic clove, some lemon juice, and a little olive oil in the food processor and mix until you have a smooth paste.
- Start blending at a low speed, then increase to high until the mixture becomes smooth. It might be necessary to pause occasionally to let the food processor cool down and to scrape the sides with a spatula. Gradually add cold water during the blending process to fine-tune the consistency.
- Taste the mix and adjust the flavors, using salt, your left garlic clove, and lemon juice.
- Arrange it on a serving dish, create pockets with the back of a spoon, and then sprinkle with extra olive oil. Add a light dusting of paprika, and garnish with a few reserved chickpeas (about 3-5) along with parsley leaves.