Hummus is prevalent throughout all Middle Eastern cuisines, but this Lebanese hummus recipe is true to its origin. The Lebanese lay claim to being the originators of this tasty appetizer and condiment. Made from boiled chickpeas, lemon juice and Tahini sauce, Lebanese hummus makes the perfect side accompaniment to almost any Middle Eastern dish, and can also be eaten by itself with pita bread.
Lebanese Hummus Recipe-
- 1 lb. dried chickpeas (also called garbanzo beans)
- baking soda (optional)
- 6 large cloves garlic, peeled and crushed
- 8 tbsp. tahini paste
- extra virgin olive oil, to taste
- 2/3 cup of freshly squeezed lemon juice
- 1/4 tsp. dark smoked paprika
- 1/2 tsp. cayenne pepper
- 1 tbsp. dark mushroom flavored soy sauce (more or less, to taste)
- Rinse the dried chickpeas thoroughly to get rid of any debris, then soak them in clean fresh water for 10 hours with ½ teaspoon of baking soda. You can skip the baking soda if you wish, but the soaking time will be longer – they need to be well softened before you proceed further.
- When they are softened to where you easily squash them with a large heavy spoon on a flat surface, empty the soaked chickpeas into a colander or large sieve to drain off the soaking water, then rinse them thoroughly with fresh cold water.
- Add the partially softened and rinsed chickpeas into a suitably sized cooking pot and then pour in enough water to cover them plus about another 1″ of depth.
- Bring the water to a vigorous, rolling boil, then reduce the heat to just a lively simmer. Cover the pot and cook for about 1 hour. Check now and then to see when a foam starts forming. Scrape this foam off as it occurs and discard – do not remove any of the water.
- About 45 minutes into the simmering, check to see if the chickpeas are well done. To test, fish out one of the peas, let it cool enough to handle, then see if you can easily squish it between your thumb and forefinger. If you can, then the chickpeas are well cooked and your Lebanese hummus will turn out nice and smooth.
- Also about 40 to 45 minutes into the cooking, heat some water (about a cup) to just a mild simmer in a small pot or saucepan.
- When the chickpeas are cooked and still hot, drain the water off of them in a colander and add them immediately into a food processor with ½ to 1 cup of fresh, simmering water; process them for 4 to 5 minutes on low speed, pulsing and pushing the mixture down the sides of the processor now and then. (Note: if you wish, reserve a few cooked whole chickpeas for an attractive presentation garnish)
- Now add in the paprika, cayenne pepper, garlic and soy sauce. Continue to process the mixture, now adding in slowly the tahini paste until it is all incorporated.
- Once the tahini is well incorporated, slowly add the lemon juice while you process a little more.
- Do a taste test. Adjust the levels of lemon juice, soy sauce, paprika and cayenne if necessary.
Serve your Lebanese hummus either while still hot or at room temperature. Place it in an attractive serving plate or bowl, with a drizzle of good quality extra virgin olive oil over the top. If you wish, dot the surface with some cooked whole chickpeas. Lebanese hummus goes great with sides of chili pickles, salted cucumber pickles, sliced or chopped raw onions, wedges of green bell peppers, and mint. And also, of course, some pita bread.
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