Lebanese Hummus Recipes
LEBANESE HUMMUS
This is a fusion of Middle Eastern and South Asian tastes. You haven't lived till you've tried it. It goes good as veggie or naan or pita bread dip, or even in spoonfuls straight from the bowl. We like this recipe so much we have to triple it to make sure it isn't all eaten right after being put out.
Provided by cellogirl2
Categories Lebanese
Time 5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl, mash or food process till smooth, adding reserved liquid as necessary to make a semi-thick paste.
- Adjust the salt and lemon; they should contrast and enhance each other to wake up your palate but not overpower.
- Sprinkle paprika over top and add a small handful of reserved chickpeas to decorate in an attractive design.
- Best if left in the refrigerator over night for spices to blend.
Nutrition Facts : Calories 270, Fat 15, SaturatedFat 2.1, Sodium 361.2, Carbohydrate 28.9, Fiber 5.6, Sugar 0.2, Protein 6.2
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- In a food processor or a high power blender, combine all of the ingredients and blend for 60 seconds. You will get a thick paste.
- Scrape down the food processor and add water to the mixture to thin it out (start with 1 tablespoon), and blend for 20-30 more seconds or until the hummus is pale and creamy. Add more water if necessary to get the right texture, and run the food processor again.
- Have a taste, and adjust ingredients to your preference (I usually add more lemon juice and garlic).
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- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
- Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
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