Lebanon · Lebanon
Hummus
Cooked chickpeas blend with tahini, lemon and garlic into a smooth dip.
Hummus is eaten at breakfast in Lebanon as often as at dinner, and the texture is the only real argument. Some insist on silk, others want it coarse enough to stand a spoon upright, and the difference comes down to how long the chickpeas are cooked and how much of the skin is left on. Tahini must be loosened well before it goes in or it seizes.
Ingredients
- canned chickpeas, drained and rinsed480 g
- tahini70 g
- lemon juice40 ml
- garlic5 g
- water600 ml
- olive oil15 ml
- sweet paprika0.5 g
- salt3 g
Directions
- 1
Simmer chickpeas in 500 ml of the water for 10 minutes until very soft. Drain and let steam escape briefly. Reserve the remaining 100 ml water for blending.
A chickpea crushes easily between a spoon and the bowl. - 2
Blend tahini, lemon, garlic and salt with half the reserved water. Add chickpeas and blend until smooth, adding the remaining water gradually.
The dip becomes creamy with no hard chickpea pieces. - 3
Spoon into a bowl, make a shallow swirl and drizzle with olive oil and paprika. Serve promptly or chill; use refrigerated leftovers within 48 hours.
The hummus holds a soft swirl. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content