Homemade Lebanese Hummus
- Serving size: 60 grams/1/4 cup
- Calories: 137
- Fat: 7.9 g
- Saturated fat: 1.1 g
- Carbohydrates: 13.3 g
- Sugar: 2.2 g
- Sodium: 243 mg
- Fiber: 3.9 g
- Protein: 4.7 g
- Cholesterol: 0 mg
- 100 grams (3.5 ounces) dried chickpeas
- 1 teaspoon baking soda
- 1½ tablespoon tahini
- the juice of half lemon
- 1½ tablespoon extra virgin olive oil + 1 tablespoon to drizzle on top (optional)
- ½ clove garlic, crashed
- ½ teaspoon salt
- ¼ teaspoon cumin
- 1 tablespoon cooking water
- To garnish (optional): paprika and/or whole chickpeas, 1 tablespoon extra virgin olive oil
If you’ve never made hummus before, then you are totally missing out. Homemade Lebanese hummus is super easy to make, tasty, healthy and requires just a few simple ingredients.
The unique flavor of hummus comes from tahini, a sesame seed paste. You can usually find it in the ethnic section of your supermarket.
Soak the dried chickpeas overnight in plenty of cold water and baking soda. Baking soda helps softening them quicker. The next day, rinse the chickpeas and very gently simmer in unsalted water for 1 hour, until they are done. Save a little of the cooking water to mix in at the end if you want hummus with a thinner consistency.
I prefer to use dried chickpeas but, if you are in a hurry, go ahead and use canned chickpeas. Make sure you rinse them well!
Do you need to peel the chickpeas? Some recipes advise to remove the skin in order to get a smooth hummus. In my opinion it’s not worth the trouble.
You can easily make variations to this recipe, however extra flavors should be an addition not a substitution. As “hummus” means chickpeas in Arabic, hummus is not hummus without chickpeas. Right? 😉
These homemade Lebanese hummus is perfect spread on sandwiches or as dip with some raw veggies. Serve it garnished with a sprinkle of paprika, a splash of olive oil and a few whole chickpeas.
Store it for up to three days in the refrigerator.