|Lebanese Hummus Recipe From Scratch - Hummus b Tahini|
- 1 lbs dried chickpeas
- 4 garlic cloves, crushed
- 8 tablespoons tahini paste (pureed sesame)
- Olive oil to taste
- ⅔ cup of fresh lemon juice
- ¼ teaspoon Paprika
- ⅓ to ½ teaspoon salt
- Rinse the dry chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker.
- Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water really well.
- Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch).
- Bring it to a boil on high heat, then let it simmer on low heat for about 1 hour while the pot is covered.
- Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done.
- Once the chickpeas are cooked, and while still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for a 3-5 minutes at low speed.
- Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.
- Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
- Notes: Some folks suggest adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste, however the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.
- As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).