Traditional Lebanese Hummus Recipe
1 can Chickpeas
1 tbsp. Salt
1 tbsp. Cumin
2-3 tbsp. Lemon Juice
½ cup Tahini
1 clove Garlic (minced)
1/4 cup Ice Cold Water
Start by peeling the garlic cloves and then, using a Microplane, grate them and place the paste in a food processor. Drain the chickpeas from the Aquafaba, rinse them and peel them by applying a little bit of pressure until the shell releases from the chickpeas. Peeling the chickpeas helps reduce the chance of bloating when consuming copious amounts of Hummus!
Add the peeled chickpeas, salt, cumin, lemon juice and puree them until you get a fine paste. Then, using a rubber spatula, scrape down the sides and add the Tahini over the chickpea paste. Blend them until they form a smooth paste.
You might need to add a little bit of ice-cold water as the Tahini tends to make your hummus seize or get stiff and gritty. Keep adding the water until the consistency is smooth yet thick and spreadable!
You can spruce up your Traditional Lebanese Hummus by topping it with toasted pinenuts, sauteed minced meat or a mix of both. And there you have it, quick and easy, absolutely delicious and 100% Lebanese Hummus. Now I never want to see that imposter store-bought Hummus in your fridge ever again!
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