Lebanese Hummus

This is one of our favorite summer mezze, these great dishes like falafel, tzatziki, and other delicacies… Hummus makes a great lunch dish together with eggplant caviar and a tomato salad.

I boil the garlic for a few minutes before adding it to the hummus because I find it a lot easier to digest and it doesn’t impart such a strong taste to the dish. But if you like it, you can use raw garlic.

Serves 4 – Prep. time 15 mn. + chilling time

1.3 cup (300g) cooked chickpeas
1 small white onion, in pieces
2 cloves garlic, boiled and crushed
1/2 tsp cumin powder
1 pinch of cayenne pepper
juice of one lemon
0.4 cup (100ml) extra virgin olive oil
sea salt and pepper
paprika powder

In a food processor, put chickpeas, white onion, garlic, cumin powder, cayenne powder, lemon juice and olive oil. You can add a little water and then mix until you get a smooth paste.

Season to taste with sea salt and pepper.

Taste and add some olive oil or lemon juice until you get the taste that you like.

Put in the fridge.

Serve chilled with a pinch of paprika powder.


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