Lebanese Hummus

Tap an ingredient or step to check it off.

1. 1Step 1: Drain and rinse the canned chickpeas and then add them to a pot. Cover with water. Bring them to a boil on high heat, then turn down to low-medium and cook them until the skins have started to fall off. See note 1. Reserve half a cup of the chickpea water and place a few ice cubes in it. See note 2.
2. 2Step 2: In a food processor, add the drained tender chickpeas, lemon juice, tahini, garlic, iced chickpea water and salt. Blend until smooth and creamy. Taste and adjust the salt, lemon and tahini if necessary.
3. 3Step 3: Transfer the hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle with sumac or paprika or cumin.