https://www.cutoutandkeep.net/projects/hummus • Posted by Stéphanie Bugosen
My Lebanese genes can't help praising hummus for the wonderful dish it is. Creamy, flavourful, smooth, and most of all delicious. Making it is easy and straight forward, and eating it even more. You can have it on its own, with some pita bread, sourdough, maybe some roasted veggies, in a sandwich or in a salad. The possibilities are endless... enjoy!
My Lebanese genes can't help praising hummus for the wonderful dish it is. Creamy, flavourful, smooth, and most of all delicious. Making it is easy and straight forward, and eating it even more. You can have it on its own, with some pita bread, sourdough, maybe some roasted veggies, in a sandwich or in a salad. The possibilities are endless... enjoy!
You can either use ready-cooked chickpeas (keep the water that comes with them) or raw and cook them yourself. If using raw chickpeas, soak them in water overnight. The next day, drain them and cook them by boiling them in water with salt until soft.
In a food processor, place the chickpeas, garlic, tahini, salt, olive oil, and two tablespoons of the chickpea water.
Scrape the sides while processing, you might want to add a bit more olive oil or chickpea water depending on the consistency you are looking for. Finally, add the lemon juice and give it a last mix.
Serve it with some extra olive oil on top. I usually top mine with Zaatar or Sumac and have it with pita bread. It's also a good idea to have it with some roasted veggies, or fresh carrots. Whatever you choose I hope you enjoy this recipe.