Classic Lebanese Hummus

Name: Classic Lebanese Hummus
Yield: 2 servings
Cuisine: British
Ingredients: 2 cups (soaked overnight) Dried chickpeas; 1.5 cups Tahini; 2 –3 Garlic cloves; 3 tablespoons Fresh lemon juice; as needed Olive oil; to taste Salt; to taste Black pepper; half a packet Labneh cheese (optional); 2 Ice cubes; a few Cooked chickpeas (for garnish, optional); as needed Chopped parsley (for garnish, optional); 1 pinch Sumac or paprika (for garnish, optional)

Ladan Gh. @cook_114056134

ایران

A few years ago, during one of my trips to Istanbul, I discovered hummus! It was one of the many breakfast options offered there. I got the recipe from the hotel’s Lebanese chef, and I’ve made it over and over ever since.

Ladan Gh. @cook_114056134

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Ingredients

2 servings

2 cups(soaked overnight) Dried chickpeas
1.5 cupsTahini
2–3 Garlic cloves
3 tablespoonsFresh lemon juice
as neededOlive oil
to taste Salt
to taste Black pepper
halfa packet Labneh cheese (optional)
2Ice cubes
a fewCooked chickpeas (for garnish, optional)
as neededChopped parsley (for garnish, optional)
1 pinchSumac or paprika (for garnish, optional)

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Steps

1

Cook soaked chickpeas until soft, then peel for a smoother texture.
2

In a food processor, blend chickpeas, tahini, garlic, lemon juice, salt, pepper, labneh (if using), ice cubes, and a little chickpea liquid until creamy.
3

Transfer to a dish, swirl the surface, drizzle with olive oil, and garnish with chickpeas, parsley, and sumac or paprika if desired.
4

Serve with pita bread or fresh vegetables.