Homage to my Hummus

The Classic!!

Hummus is an authentic Levantine dish found in the heart of every Lebanese mezza table. This is a family recipe that can be served for breakfast, lunch, or dinner. It’s a nice treat given to a neighbor or a friend. An excellent source of fiber and protein for healthy eaters. Most importantly it’s simple!

Serves: 8 people or 3 plates

Ingredients:

• 1 bag chickpeas

• 1 lemon

• 1 large fresh clove garlic

• 2 tablespoons of Tahani Sauce (sesame seed sauce)

• Salt (as needed)

• Baking Soda (if making a fresh pot of boiled hummus)

Equipment:

• Pot

• Blender

• Lemon squeezer

• Spoon

• Plate (to serve)

Direction:

1. Put the bag of chickpeas in a pot.

2. Fill the pot with water (until all the chickpeas are soaked) and a small spoon of baking soda on medium heat.

3. Allow the chickpeas to boil until they become tender.

Average Time: 25 minutes to boil, look for instructions on the package

Caution: if left on high heat for a long time, the baking soda will react and spill outside the pot. Make sure to adjust the temperature when it starts to boil.

4. When the chickpeas are tender, allow 15 minutes to cool down. Drain from the water. Put 4 cups of boiled chickpeas in a blender.

Note: if you have extra chickpeas in the pot, dry them from the water, put them in a Ziploc bag and freeze for next time.

5. Add the 1 squeezed lemon juice, 1 fresh large clove garlic, and 2 Tbsps. of Tahani sauce to the blender. Add salt as needed.

6. Blend well until creamy.

Note: if the recipe seems dry add little water until it becomes smooth.

7. Spread the Hummus in a plate, and add olive oil on the top as desired.

8. Use Pita bread to dip.

For decoration slice a few leaves of parsley very thin, and sprinkle to the side. Also, add a few chickpeas in the middle!

Enjoy, or as they say in Lebanon, Sahtaen!