Homemade Lebanese Hummus
If you’ve never made hummus before, then you are totally missing out. Homemade Lebanese hummus is super easy to make, tasty, healthy and requires just a few simple ingredients.
The unique flavor of hummus comes from tahini, a sesame seed paste. You can usually find it in the ethnic section of your supermarket.
Soak the dried chickpeas overnight in plenty of cold water and baking soda. Baking soda helps softening them quicker. The next day, rinse the chickpeas and very gently simmer in unsalted water for 1 hour, until they are done. Save a little of the cooking water to mix in at the end if you want hummus with a thinner consistency.
I prefer to use dried chickpeas but, if you are in a hurry, go ahead and use canned chickpeas. Make sure you rinse them well!
Do you need to peel the chickpeas? Some recipes advise to remove the skin in order to get a smooth hummus. In my opinion it’s not worth the trouble.
You can easily make variations to this recipe, however extra flavors should be an addition not a substitution. As “hummus” means chickpeas in Arabic, hummus is not hummus without chickpeas. Right? ;)
These homemade Lebanese hummus is perfect spread on sandwiches or as dip with some raw veggies. Serve it garnished with a sprinkle of paprika, a splash of olive oil and a few whole chickpeas.
Store it for up to three days in the refrigerator.
How To Make It: Homemade Lebanese Hummus
- 3.5 oz. (100 g) dried chickpeas
- 1 teaspoon baking soda
- 1½ tablespoon tahini
- the juice of half lemon
- 1½ tablespoon extra virgin olive oil + 1 tablespoon to drizzle on top (optional)
- ½ clove garlic crashed
- ½ teaspoon salt
- ¼ teaspoon cumin
- 1 tablespoon cooking water
- tablespoon To garnish (optional) : paprika and/or whole chickpeas, 1 extra virgin olive oil
- Soak the chickpeas overnight in cold water and 1 teaspoon of baking soda. Baking soda helps softening them quicker.
- The next day, rinse with fresh water, bring it to a boil on high heat, then let it simmer on low heat until soft (more or less 1 hour).
- As soon as the water starts boiling a white foam will appear on top, try to scrape out as much of it as possible.
- To check if the chickpeas are cooked, crush a chickpea with your fingers. If it crushes easily and feels smooth then it’s done.
- Drain the chickpeas but reserve some of the water as you might need it.
- Put the chickpeas in the bowl of a food processor and blend for 1 minute.
- Add the tahini, extra virgin olive oil, lemon juice and keep mixing until it becomes creamy. Stop to scrape down the sides once or twice.
- Add the garlic, salt and cumin and blend for 3-4 minutes until thoroughly mixed and smooth.
- If it’s too thick add 1 tablespoon of the chickpea cooking water until the consistency is perfect.
- Taste and adjust the seasonings, adding more salt or lemon if needed
- Place in a shallow bowl, drizzle 1 tablespoon of olive oil, garnish with a few chickpeas and sprinkle with paprika.
- Serve the homemade Lebanese hummus immediately with flat bread or cover and refrigerate.