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Creamy Traditional Lebanese Hummus [Vegan]
This traditional Lebanese hummus recipe is a smooth and creamy dip.
Ingredients You Need for Creamy Traditional Lebanese Hummus [Vegan]
How to Prepare Creamy Traditional Lebanese Hummus [Vegan]
- In a medium bowl, soak one can of drained chickpeas (garbanzo beans) in 1 teaspoon of baking soda for five minutes. After five minutes, gently rub the shells off of the garbanzo beans. This usually takes about 5-7 minutes. 1 can chickpeas also known as garbanzo beans (15 oz/drained), 1 teaspoon baking soda
- Place the shelled garbanzo beans in a food processor. Use the pulse function for 3 - 5 minutes until the beans form a rough paste.
- Add the lemon juice (1/4 cup), tahini (2 tablespoons), garlic (1 clove), and salt (pinch) to the garbanzo bean paste. Continue to use the food processor, use the pulse function until smooth. 2 tablespoons tahini, 1/4 cup lemon juice, 1 cloves garlic, 1 pinch salt
- Add two ice cubes to the hummus mixture in the food processor and and pulse until smooth. This takes about 2 - 3 minutes depending on your food processor.
- The traditional way to serve Lebanese hummus is on a plate, then using the back of a spoon, carve out 1 - 2 wells. Fill the wells with extra vergin olive oil. Lebanese also dust paprika on the side of the hummus for decoration.
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