Friday, March 27, 2009

Lebanese Hummus Recipe

Preparation time : 30 Min

Cooking time : 20 Min

Level of difficulty : Low


6 servings

  • 2 1/4 c. whole chick peas
  • 1 tsp. bicarbonate of soda
  • 1-2 cloves garlic, crushed
  • Salt
  • 1/4 c. plus 2 tbsp. tahini (sesame seed paste)
  • 1 1/2-2 lemons
  • 4 tbsp. olive oil
  • A pinch of paprika
  • Finely chopped parsley


Soak the chick peas in plenty of cold water overnight. Drain, add the bicarbonate of soda and cover with water.

In a pressure-cooker, steam for about 20 minutes, or simmer for 1 1/2 hours in a pan. Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.

Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor.

Add the garlic, salt and tahini, and blend together thoroughly. Lastly pour in the lemon juice, by which time the hummus should have a rich, creamy consistency.

Pour into a shallow, concave dish (about the size of a salad plate), pour the oil in the center, and garnish with the whole chick peas. Sprinkle the paprika and a little chopped parsley as a decoration around the edges.


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