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lebanese hummus

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lebanese hummus


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Tempo de preparo

50 min(s)


1 servings

  • Ingredients
  • Recipe
  • Chickpeas80 g
  • Tahini50 g
  • Lemon juice1/2 tablespoon
  • Garlic Clove1/2 unit(s)
  • Chickpea cooking water1/4 cup
  • Sao1.5 g
  1. Soak the chickpeas for 3 hours
  2. Drain the chickpeas, place in a pressure cooker and cover with water (3 fingers above the beans). Take it to high heat. Once you get the pressure, lower the heat and let it cook for about 30 minutes.
  3. Once the chickpeas are cooked, drain the beans and save the cooking water, it will be used in the hummus mixture.
  4. Take the cooked chickpeas to a blender and blend until it becomes a paste. Then add the tahini, salt, freshly ground black pepper, lemon juice, cooking water and garlic. Beat until it becomes a homogeneous mixture. If it's too heavy to beat, use a spoon to help, pushing the paste from the sides to the center. Adjust salt if necessary. The paste should be very creamy, it will still thicken a little after it goes into the fridge. If necessary, gradually add more cooking water.
  5. Place the hummus in a container, wait for it to cool and take it to the fridge covered with cling film for 1 hour or until it freezes completely.
  6. When serving, remove from the fridge 30 minutes before and drizzle with olive oil.

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