Creamy Lebanese Hummus
Everything in moderation, except for hummus.
Hummus is one of my favorites and probably the recipe I make most often at my place. This Middle Eastern dish can be eaten as a topping on a sandwich, as a dip, as a side dish for your food, as a vegan protein source or as after workout. You can have it included in both your breakfast, lunch, snack or dinner. No matter, hummus is always a good idea!
Today I’m going to show you my simple Lebanese hummus! There are endless of variations on hummus nowadays, but I will give you a traditional hummus in the way I make it - extra fluffy and extra yummy! Here y’all is the best hummus ever!
What kind of chickpeas should I use?
When I am in Greece I always buy organic dried lentils, chickpeas and beans, soak them overnight and then boil them myself. That is what I really recommend everyone to do if they have the possibility, but unfortunately the quality is far from as good when I do that in Sweden. That is the reason why I instead buy boiled organic chickpeas in a tin/ package instead when in Sweden. It’s still a bit different quality compared to Greece but still the best I have found so far. So, what kind of chickpeas should you use? I really recommend picking organic ones, and preferably dried ones if they are good. But if you want to keep it more simple, buy pre boiled ones in a package/tin.
How do I get the creaminess?
Tahini overload and ice cold water is two ways of getting your hummus extra creamy. It’s a simple and yummy way of making your hummus. Other things some people do is to peel the chickpeas, but honestly, I’m too lazy to do that. Also one thing that is important when making hummus is to mix thoroughly, for a veyr long time. Even when you think the hummus is done and creamy enough, keep mixing even more.
Lebanese hummus
INGREDIENTS:
380 g boiled organic chickpeas
1 pressed garlic clove
2 tbsp tahini
1 tbsp olive oil
1,5 tbsp lemon or lime juice
a little bit of very cold water
Salt
HOW TO MAKE:
Rinse off your chickpeas in cold water using a strainer. Let them rinse off.
Mix your chickpeas with the remaining ingredients to a lump free mixture. Add more water if you want your hummus thinner.
Serve it on a plate and ripple over some more olive oil. If you want to you can also powder some paprika powder or cumin on your hummus.