This is a very basic, quick and simple Lebanese hummus recipe. Hummus is probably one of the most popular dishes in the Middle East. Rich in B vitamins and minerals it has grown in popularity throughout Europe. It is so easy to make and it freezes well if you leave out the garlic.
My husband loves having it on sandwiches; or just dipping some warm and freshly baked pita in it. I love having it as a snack with cucumber and carrot sticks. Of course it is also the ultimate mezze dish.
For me what makes home made hummus so irresistible is the tangyness the lemon juice adds to it. Also it makes whatever you choose to dip into it – bread, meatballs or raw vegetables taste fresh.
- 1 can of chickpeas (400 gr)
- 100 ml white tahini
- 2 garlic cloves crushed
- 75 - 100 ml freshly pressed lemon juice
- 1 tsp salt to taste
- 75 ml liquid from the chickpea can
- To garnish ½ tsp paprika and 2 tsp olive oil
- Drain the can of chickpeas but make sure you reserve the liquid.
- Reserve a table spoon of chickpeas to garnish later
- Place the remaining chickpeas, tahini, garlic, lemon juice and salt into a food processor.
- Puree until smooth and add some of the chickpea liquid to achieve the desired consistency.
- To serve add into a bowl, place the reserved chickpeas in the middle, sprinkle with paprika and olive oil.