Authentic Middle Eastern Hummus Recipe

Lebanese Hummus Recipe by Zaatar and Zaytoun

WebJul 19, 2020 · Authentic lebanese hummus recipe. Course Appetizer, Side Dish, Snack. Cuisine Lebanese. Keyword Authentic, Healthy, …

Rating: 5/5(14)
1. Soak the chickpeas in a large bowl full of water. Add 1 tablespoon of bicarbonate of soda, stir and soak overnight. The chickpeas should double in size the next day.
2. Rinse the chickpeas and place in a pot with double the amount of cold water. Add 1 teaspoon of bicarb and stir.
3. Bring to the boil, then lower the heat and cook for an hour. Skim off any scum from the surface and top up the boiling water if it runs low.
4. Test one chickpea by squishing it between your fingers, the skin should come away easily.

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Authentic Lebanese Hummus Recipe Anna in the …

WebDec 22, 2020 · It’s low in fat, high in fiber and protein, and a great source of energy. It’s healthier than regular sauces or dips and a great addition to …

Rating: 4.5/5(2)
1. Soak the beans overnight in water with baking soda for at least 12 h and cook for 20 minutes.
2. In a food processor or a high power blender, combine all of the ingredients and blend for 60 seconds. You will get a thick paste.
3. Scrape down the food processor and add water to the mixture to thin it out (start with 1 tablespoon), and blend for 20-30 more seconds or until the hummus is pale and creamy. Add more water if necessary to get the right texture, and run the food processor again.
4. Have a taste, and adjust ingredients to your preference (I usually add more lemon juice and garlic).

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Light Hummus (LowFat, LowCalorie Hummus Recipe)

WebPublished by: Adina May 4, 2020 · Last modified: July 27, 2022 30 Comments. Jump to Recipe. Low-calorie hummus with garlic and …

1. Drain the chickpeas, but keep about 1 cup cooking water or the water from the can.
2. Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
3. Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, just stop when you think the consistency is right, it should have more or less the consistency of mashed potatoes.
4. Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.

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