By now hummus has become overwhelmingly mainstream, and is sold in all grocery stores. Making your own hummus is easy and affordable, and the resulting flavor is far superior to those tubs of store-bought dip. When you peel the chickpeas before blending, a light, silky texture emerges that is simply irresistible.
Having lived in Dubai for four years, there isn’t a shortage of good Middle Eastern food – and particularly deliciously authentic hummus. I’ve probably tasted dozens of hummus and this recipe is the closest replicate from one of my favourite Lebanese restaurants in the Emirate – Al Hallab Restaurant.
Hummus is essentially a Middle Eastern dip or spread that’s made by blending chickpeas, tahini (a paste made from sesame seeds), lemon juice, garlic and salt. Then, it’s served with extra virgin olive oil and traditionally eaten with saj or arabic bread.
lebanese hummus recipe
- one canned chickpeas (or four hundred grams of chickpeas)
- two tablespoons of tahini
- three tablespoons of lemon juice
- two garlic cloves, peeled
- half a teaspoon of sea salt
- extra virgin olive oil, for serving
- ground paprika, for serving
- fresh parsley, for serving
Drain the canned chickpeas and remove the chickpea skin. Transfer the chickpeas to a food processor. Blend them alone until they become fine, scraping down the sides as needed.
While the food processor is running, add the lemon juice, tahini, garlic clove and salt, and blend for about five minutes until smooth and creamy in texture.
Taste and adjust the flavor as needed by adding more lemon juice or salt.
Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon as you prefer.
Drizzle with olive oil, sprinkle with ground paprika and fresh parsley.
Serve with pita bread and/or raw veggies,