Mama's Lebanese Hummus
Ingredients
- Prep:
- Night before you want to make place 1 lb of dried chickpeas in a tub with cold water and a teaspoon of baking soda. Let it sit overnight.
- The next day move the beans to a pressure cooker filled with cold water filled ¾ way full. Cook until the steamer goes off or until tender, but not overcooked. If you don't have a pressure cooker, use a regular pot filled ¾ full with cold water and cook for 2-3 hours until tender, but not overdone.
- Once cooked strain the water and move the beans to a different bowl. Let it cool for about 10 minutes.
- Hummus:
- 3-5 cloves if cloves are smaller, add 4-5, if they're smaller, add 3-4.
- 4 cups or 30-35 oz cooked chickpeas Set aside the rest. You may need it if you find the mixture too thin. Freeze the rest in storage bags.
- ¼ cup cold water more if need
- 1 teaspoon salt add more if needed to taste
- 5 tablespoons lemon juice add more if needed to taste
- 2 large regular kitchen tablespoons tahini
Instructions
- Combine the garlic cloves, chickpeas, water, salt, lemon juice and tahini in a blender and mix for a minute or two.
- Stop the blender and scrape with a rubber spatula. Mix for another minute until thoroughly blended.
- Stop the blender. Taste. If it needs more lemon juice, garlic or salt, now is the time to add it.
- If you find the texture to be too thin, add a cup of cooked chickpeas that you have to the side. If you find the texture too thick, add more lemon juice and water.
- Store covered in the fridge for about an hour before serving.
- Garnish with anything from mint, chickpeas, parsley, radishes, paprika, etc. Serve with olive oil and pita!
- Store in a container covered, refrigerated for about a week.