Hummus is a popular Lebanese appetizer and dip, with no Lebanese Mezze is complete without a plate of Hummus on your table. Not only is hummus very easy to prepare, and once you make it you will wonder why you over spent your hard earned money on that little tub of Hummus from the supermarket, which will never taste authentic and the same as the traditional Hummus recipe.
There are 2 ways to make Hummus depending on your available time. The fast and easy option is to use canned chickpeas, while the authentic way is of course to use the dried chickpeas (soak & boil them).
- 1 cup dried chickpeas
- 2 tablespoon Tahini
- 5 lemons
- 1/2 teaspoon salt
- 3 gloves of crushed garlic
- Zeitouna Extra Virgin Olive Oil
- Wash the dried chickpeas to get rid of any dirt, and soak them overnight in water
- Boil the chickpeas with ½ teaspoon of baking soda (just to speed the process). Bring it to a boil on high heat for about one hour
- When chickpeas are soft, drain and wash the chickpeas to get rid of the baking soda smell & taste and put to boil again until very soft
- Drain the chickpeas when ready. (To get a smoother & creamier Hummus texture, peel the shell of the chickpeas)
- Place the Chickpeas, Tahini, Lemon juice, Salt, Crushed Garlic and blend until the mixture is smooth
- Spread the Hummus in a plate and drizzle Zeitouna Extra Virgin Olive Oil on top
– Add a little bit of water to the mixture if the Hummus is not smooth enough.
– Add less or more lemon juice, depending on your taste.