Creamy Lebanese Hummus - Simple, fast & authentically homemade
This creamy Lebanese hummus is an absolute classic of oriental cuisine and is incredibly easy to make at home with this recipe. As a little cat with a fine sense for good aromas, I love this combination of finely pureed chickpeas, nutty tahini, and a touch of lemon. My hummus is wonderfully velvety and healthy, as I avoid unnecessary additives and use only the best, fresh ingredients. Whether as a protein-rich snack, a dip for fresh flatbread, or a highlight on a mezze platter – this specialty is always an excellent choice. Preparation is lightning fast, so you'll have a piece of the Orient in your kitchen in no time. With toasted pine nuts and a generous drizzle of high-quality olive oil, the hummus also gets a wonderful aroma that is simply irresistible. Grab your food processor and try this quick treat right away – you'll love it!
Ingredients
Preparation
First, rinse the canned chickpeas (250 g) thoroughly in a sieve under cold water and let them drain well.
Halve the lemon (0.5) and squeeze the juice from one half, while peeling and roughly chopping the garlic clove (1).
Now add the chickpeas (250 g), the tahini (50 g), the lemon juice (0.5), the garlic clove (1), the sea salt (5 g) and part of the olive oil (30 ml) into a blender.
Puree everything until a wonderfully smooth and creamy consistency is achieved – meow, if it's too thick, you can add a tiny drop of ice-cold water.
In a small pan without oil, toast the pine nuts (20 g) over medium heat until golden brown and wonderfully fragrant.
Arrange the hummus on a plate, make a small well in the center and garnish with the remaining olive oil (30 ml) and the toasted pine nuts (20 g).
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