Easy and delicious this hummus recipe is always my go to indulgence whenever I have time to make it. It is the perfect condiment to enjoy as a dip, in a wrap, as part of a mezze spread or... straight from the bowl. (I know naughty).
This hummus recipe is so easy, I made it all the time, and it is a staple on our dinner table. Hummus is probably one of the most popular dishes in the Middle East. Rich in B vitamins and minerals it has grown in popularity throughout Europe. It is so easy to make and it freezes well if you leave out the garlic.
My husband loves having it on sandwiches, or just dipping some warm and freshly baked pita in it. I love having it as a snack with cucumber and carrot sticks. Of course, it is also the ultimate mezze dish.
For me what makes homemade hummus so irresistible is the tanginess the lemon juice adds to it. Also, it makes whatever you choose to dip into it - bread, meatballs or raw vegetables taste fresh.
Lebanese hummus recipe from canned chickpeas
- 1 can chickpeas 400 gr
- 100 ml tahini
- 1 garlic clove crushed optional add another if you like it garlic.
- 75 - 100 ml lemon juice freshly pressed
- 1 teaspoon salt to taste
- 75 ml liquid from the chickpea can
- To garnish ½ teaspoon paprika and 2 teaspoon olive oil
- Drain the can of chickpeas but make sure you reserve the liquid.
- Reserve a table spoon of chickpeas to garnish later
- Stir the tahini in the jar with a spoon until it gets nice and creamy.
- Place the remaining chickpeas, tahini, garlic, lemon juice and salt into a food processor.
- Puree until smooth and add some of the chickpea liquid to achieve the desired consistency.
- To achieve the white colour, you can also add an ice cube while blending the ingridients.
- To serve add into a bowl, place the reserved chickpeas in the middle, sprinkle with paprika and olive oil.