Hummus

Here’s the last recipe to the lebanese food puzzle! These four recipes make me happy, and they’ll make you all happy too!

You now have the menu for a fabulous luncheon/dinner, and even brunch (why not, right?).

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Here’s what you’ll need:

1 cup chickpeas, drained (I prefer the canned ones)

3-4 T tahina paste (sesame seed paste)

1/3-1/2 cup fresh lemon juice (Depending on how much you prefer. Start off with 1/3 cup)

1/3 cup olive oil (don’t use too much, or the hummus will become bitter)

1 clove garlic

salt and pepper to taste

a pinch of cayenne pepper

Literally all you need to do is blend everything together. If you don’t have a blender you can use a food processor, but it won’t turn out as smooth. And contrary to what most restaurants let you think, hummus isn’t supposed to be lumpy and bitter. There should be enough lemon juice to cut the the bitterness of the olive oil, and enough tahina paste to balance the chickpeas. If you’re blender isn’t powerful enough to blitz the hummus without extra liquid, just add a couple of tablespoons of water at a time, but not so much so that the flavors get dulled. And sometimes just mixing the hummus between blending can help as well. You can’t have hummus without pita bread. That’s just wrong. So after it’s all blended pour it out into a dish, sprinkle over some paprika and dip in some freshly made pita bread. That, friends, is what you call comfort food.

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One thought on “Hummus

  1. Pingback: Grilled chicken | Piece of Cake

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