Creamy lebanese hummus

Ingredients

• 9 ounces cooked, drained chickpeas (250 g)
• 1 garlic clove
• 1.7 ounces sesame oil (50 ml)
• Juice of 1/2 lemon
• 1 pinch of salt
• 1 tsp of olive oil
• 1 pinch of cumin
• 1 pinch of paprika

Materials

• Food processor / chopper

Preparation

• Put the chickpeas, lemon juice, salt, sesame oil, and the peeled garlic clove in the food processor.
• Blend until the mixture is smooth and uniform (about 1 minute).
  
• Spoon your hummus into a shallow bowl.
• Drizzle with olive oil, then sprinkle with cumin and paprika.
  
• And there you have it, your Lebanese hummus is ready!

Observations

Chickpeas: For an even smoother and creamier result, you can peel your chickpeas. It can be tedious, but the result is worth it!

Sesame oil: This replaces tahini, the Lebanese sesame paste, a staple ingredient in traditional hummus.

What to eat it with? Traditionally, hummus is eaten with Lebanese bread or pita bread, types of flatbreads that are torn and folded to make a "spoon" for the hummus. However, you can also dip fresh veggies in it! ;-)

Storage: You can store hummus for about 1 week in an airtight container, covering it with a thin layer of olive oil to protect it well.

No food processor? A potato masher will do the trick. However, you cannot use a blender or mixer, as it will force you to add too much liquid, losing the delicate consistency of the hummus.

Questions

Photos of members who cooked this recipe