The Best Hummus Recipe!

By The Lebanese Plate

Ingredients

Instructions

1. Start the night before: soak the dried chickpeas in about 3 cups of water with 1 teaspoon of bicarbonate of soda overnight, until they have doubled in size.
2. The next day, rinse the chickpeas and put them in a large pot with enough clean water to cover them. Bring to the boil over medium heat, then reduce to a simmer for at least 60 minutes, skimming off any froth.
3. Drain off as much liquid as you can, leaving only the chickpeas. They should look mushy. Set aside to cool.
4. Crush the garlic into a paste using a mortar and pestle. Add the lemon juice to the garlic, mix, and let it sit for at least 15 minutes.
5. Blend the chickpeas in a food processor until smooth. Add the tahini, garlic, salt and cumin and blend again. With the processor running, add 1/3 cup of the lemon and garlic mixture in a steady stream, stopping to scrape down the sides. Add more lemon juice and salt to taste.
6. Serve the hummus with a drizzle of olive oil on top.

Summarized from The Lebanese Plate's video. Watch it for the details.

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