Homemade Lebanese Hummus

Homemade Lebanese hummus is super easy to make, tasty, healthy and requires just a few simple ingredients.

Course Appetizer/Dips

Cuisine Lebanese

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 150

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.
Enjoy!

-Prep time doesn't include soaking time

-Garnish not included in the nutrition information