Creamy, delicious, thick dip made with chickpeas, tahini, lemon and garlic. Very fulfilling. 

Some of the best hummus I've tried was in my Lebanese friend's house, and during the trip to Tel Aviv. I just couldn't get enough. 

It is very easy to make and you need very few ingredients. 

I recommend using dry chickpeas, soaking them the night before, and boiling in the morning. Try to avoid the canned version. If you absolutely have to use ready chickpeas, at least try to find them in a glass jar. 

I use two types of chickpeas, with and without the skin. I make my hummus with skinless chickpeas and keep the other for topping. But both of them make delicious creamy hummus. I just find that the skinless cooks a bit faster. 

I also never add salt or baking soda to the water, as the chickpeas water aka aquafaba makes great vegan meringue or mayonnaise.  But it is up to you. 


Chickpeas without skin (left) and with skin (right)


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