Authentic Hummus Recipe

Hummus has become a very popular dish within the recent years. It is everywhere in stores now, and as a Lebanese, I feel proud. Although I do have that pride, I am a little disappointed about the authenticity of store bought hummus. For this reason, I wanted to share with you the authentic Lebanese recipe and encourage making it at home. It is really simple and easy, and you would be having better tasting hummus with fresh ingredients and no preservatives. This is how we do it and have always done it:

What you need:
• 1 lbs dry Garbanzo beans
• 1 tbsp baking powder
• 1.25 cups freshly squeezed lemon juice
• 1 cup tahini
• Salt to taste
• Water

What you do:
1. Soak the garbanzo beans overnight in water and 1/2 tbsp of baking powder. This helps the beans soak up the water for faster cooking

2. Rinse the beans well with cold water

3. Boil the hummus with 1/2 tbsp of baking powder until it is completely cooked and tender. The garbanzo beans should really melt in your mouth. You will notice a white foam while they boil: do not remove it before the garbanzo are completely cooked (this foam is key to cooking the garbanzo)

4. In a food processor combine the boiled garbanzo beans, tahini, lemon juice, and salt and blend until the desired texture is reached. If you feel that you have added enough lemon juice and the texture is not soft yet, I would add some water

5. Spread the hummus in a plate and garnish with some garbanzo beans, olive oil and some cayenne pepper as in the picture below

And voila! Enjoy with some pita bread.

Everything in this recipe is to taste, however be very generous with the lemon juice, the beans really soak it all up.
If you really love garlic, you could add some crushed garlic to this mixture; however, the shelf life of the hummus will be less than the version without the garlic (this is what I find).
Also, the food processor is key in getting the perfect texture. I found that using a Cuisinart will give me a better texture than another food processor I once used since it this will not completely blend the outer shell of the garbanzo bean and sometimes leaves it whole.

I hope this inspired you to whip up some Hummus at home.



Mwah, Stephanie