Hummus
Summary
Yield | |
---|---|
Prep time | 15 minutes |
Cooking time | |
Total time | 15 minutes |
Description
Authentic Lebanese hummus. A recipe handed down to me from my grandmother who learned to cook in Lebanon as part of the Armenian diaspora.
Ingredients
3 cups
Chickpeas (Cooked. I make these in a crock pot on low heat for about 6 hours.) 3⁄4 cups
Water (I used water reserved from the cooked chickpeas) 1⁄2 cup
Tahini 3 cloves
Garlic (Roughly chopped) 1 cup
Lemon Juice (Fresh lemons make a BIG difference here.) 1 tablespoon
Salt (or more to taste) 1⁄4 cup
Olive Oil 1
parsley (Chopped, whole bunch) 1 teaspoon
PaprikaInstructions
1) Combine all the ingredients, except the olive oil, parsley, and paprika, into a food processor (or blender) and puree until very smooth (about 4 minutes). Add more water if you prefer a smoother hummus.
2) Spoon the hummus in a wide shallow bowl or container (I use a big pyrex) and spread the top smooth. Sprinkle generously with paprika, pour on a layer of olive oil (this will remain on top of the hummus) and garnish with parsley.
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