Lebanese Hummus

* Easy to make * No boiling! * Smooth and creamy texture * Better then store bought!

Shopping List

* 15 oz chickpeas  * 1 tsp baking soda * ¼ cup lemon juice * 2 TBLS tahini * 1 whole garlic clove * 1 pinch salt * 2 ice cubes * 3 TBLS  olive oil  * 1 tsp paprika (optional)

This is one of two special tricks:   

Soak garbanzo beans in water and baking soda for 5 - 10 minutes.

Then rub the beans together to pop the shells off. 

You don’t have to remove all the shells, aim for 80-90%

Place garbanzo beans into a food processor and pulse 5-6 times.

or until the beans form a rough paste.

Add fresh lemon juice, tahini and garlic.  

Pulse again. Your almost there, get ready for trick number two.

This will sound weird, but trust me, you need this step for smooth hummus.  Add two ice cubes and pulse again.

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CREAMY

Use the back of your spoon to create wells.  Pour olive oil into the wells. 

Dust north, south, west and east with paprika

Hummus is served with pita bread as an appetizer or part of a Mediterranean mezza. It is also popular as a condiment.

Get this recipe and many more Lebanese and Mediterranean recipes by clicking the link below to visit Sinful Kitchen.