Learn how to make hummus from scratch at home using this easy Lebanese style hummus recipe.
Cuisine: Lebanese, Middle Eastern.
Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll have to boil them for a longer time, so they get soft. Baking soda helps to soften them quicker.
Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water thoroughly.
Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, speeds the process) and then add about 6 cups of water (or until the water covers the chickpeas by about ½ inch).
Please bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.
Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers; if it breaks easily and feels smooth, then it’s done.
Once the chickpeas are cooked and while afterwards still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for 3-5 minutes at low speed.
Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.
Once done, slowly add the lemon juice to let the food processor run for a couple of minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
It is recommended adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste; however, the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
Ingredients
Directions
Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll have to boil them for a longer time, so they get soft. Baking soda helps to soften them quicker.
Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water thoroughly.
Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, speeds the process) and then add about 6 cups of water (or until the water covers the chickpeas by about ½ inch).
Please bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.
Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers; if it breaks easily and feels smooth, then it’s done.
Once the chickpeas are cooked and while afterwards still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for 3-5 minutes at low speed.
Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.
Once done, slowly add the lemon juice to let the food processor run for a couple of minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
It is recommended adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste; however, the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
