{"id":9809,"title":"Lebanese Hummus Recipe","image":"https://mamaslebanesekitchen.com/wp-content/uploads/2011/01/Hummus-Dannoon-1.jpg","summary":"","prep_time":"10 min","cook_time":"1h 20min","total_time":"11h 30min","custom_time":"10h","custom_time_label":"Soaking","servings":"4","servings_unit":"servings","course":"Appetizer, Mezza","cuisine":"Lebanese, Middle Eastern","keywords":"Hummus Dip, Lebanese Hummus","ingredients":[{"group":"","items":[{"amount":"1","unit":"lbs","name":"chickpeas","note":"dried"},{"amount":"4","unit":"cloves","name":"garlic","note":""},{"amount":"8","unit":"tablespoons","name":"tahini paste","note":"pureed sesame"},{"amount":"2","unit":"tablespoons","name":"Olive oil","note":""},{"amount":"⅔","unit":"cup","name":"lemon juice","note":""},{"amount":"¼","unit":"teaspoon","name":"Paprika","note":""},{"amount":"⅓","unit":"teaspoon","name":"salt","note":""}]}],"instructions":[{"text":"<p>Rinse the dried chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker.</p>","image":"","section":""},{"text":"<p>Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water.</p>","image":"","section":""},{"text":"<p>Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch).</p>","image":"","section":""},{"text":"<p>Bring it to a boil on high heat, partially cover the pot (or it may overflow) then simmer on low heat for about 1 hour while the pot is covered.</p>","image":"","section":""},{"text":"As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).","image":"","section":""},{"text":"<p>Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done.</p>","image":"","section":""},{"text":"<p>Once the chickpeas are cooked, and while still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for a 3-5 minutes at low speed.</p>","image":"","section":""},{"text":"<p>Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.</p>","image":"","section":""},{"text":"<p>Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.</p>","image":"","section":""}],"notes":"<p>Some folks suggest adding the boiled chickpeas water to the food processor instead of regular warm water. You could do that and result in a slightly richer taste, however the resulting hummus may be a bit tougher on the tummy due to all the baking soda in the water.</p>","nutrition":[],"video_url":"","rating_value":"4.7","rating_count":"10","url":"https://mamaslebanesekitchen.com/mezza/hummus-recipe-from-scratch/","attribution":"Recipe by Mama's Lebanese Kitchen"}