This delicious handed down Lebanese Hummus Recipe comes off without a hitch when made, it has a super creamy texture and fabulous flavor. Made from dried chickpeas, quality tahini, garlic, fresh lemon juice, paprika, extra- virgin olive oil, and fresh parsley for the best tasting Lebanese Hummus to date.
2cupsDried chickpeas, cooked
1/4cupCooking liquid from chickpeas
Extra-Virgin olive oil
1/4cupFresh flat-leaf parsleychopped
Fresh pita bread
In a medium glass bowl, cover the dried chickpeas with about 2 inches of water above the chickpeas, and then stir in the baking soda.
Refrigerate the chickpeas overnight. Drain the soaked chickpeas and rinse them under cold tap water to remove all the debris.
In a medium metal saucepan, cover the soaked and drained chickpeas with about 2 inches of fresh water. Bring the water to a full boil. Reduce the heat slightly and simmer until the chickpeas are tender about 1 hour or slightly less. Drain the cooked chickpeas, reserving about 1/4 cup of the cooking liquid. Rinse the chickpeas under cold tap water and remove the skins.
In a food processor, purée the skinless chickpeas with about 1/4 to 1/2 cup of the reserved cooking water (depending on how thick you like your hummus) and crushed garlic cloves, add the tahini, and fresh lemon juice and process until creamy. Season the hummus with kosher salt and transfer to a serving bowl.
Drizzle with quality extra-virgin olive oil, then garnish with paprika and parsley
Serve with crisp veggies and fresh pita bread.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog