5-minute Hummus - Lebanese Chickpea Dip
5-minute Hummus - Lebanese Chickpea Dip

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, 5-minute hummus - lebanese chickpea dip. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

This ever popular dip is super easy to make as a great addition to any picnic or light lunch. You can make it yours by adding cumin, paprika or even chilli. Tahini can easily be found in any grocery store - use cold- pressed variety if. Here's the scoop: this addictive chickpea dip is worlds better than what you get at the store.

5-minute Hummus - Lebanese Chickpea Dip is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. 5-minute Hummus - Lebanese Chickpea Dip is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 5-minute hummus - lebanese chickpea dip using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make 5-minute Hummus - Lebanese Chickpea Dip:
  1. Take 1 can chickpeas (400g)
  2. Take 5 tablespoons tahini (sesame paste)
  3. Get 3 garlic cloves
  4. Make ready 1 lemon
  5. Make ready to taste Salt
  6. Prepare Olive oil
  7. Prepare Parsley, tomato, pine nuts, pomegranate seeds to garnish

Rinse the chickpeas and place in a pot with double the amount of cold water. Hummus Beiruti is a Lebanese version of hummus, the famous chickpea-based dip. This version adds a large amount of garlic and spices to it. It's usually made with a combination of chickpeas, olive oil, garlic, yogurt, tahini, cold water, cumin, lemon juice, chili peppers, chopped parsley, and paprika.

Instructions to make 5-minute Hummus - Lebanese Chickpea Dip:
  1. Mix chickpeas, half of chickpeas liquid, tahini, garlic, salt, and juice of 1/2 lemon in a food processor and mix until the paste is creamy.
  2. Taste and adjust spices. Add juice of the other half of the lemon and more liquid from the chickpea can if needed.
  3. Spread in the brown and toughly shape with a table spoon using circular motion.
  4. Add olive oil on top.
  5. Garnish with chopped parsley, chopped tomatoes, pine nuts, pomegranate seeds or a combination of these.
  6. If using dry chick peas, soak them over night in water with a bit of salt. Throw that water out and use regular water to add a bit of liquid to the mix.

This version adds a large amount of garlic and spices to it. It's usually made with a combination of chickpeas, olive oil, garlic, yogurt, tahini, cold water, cumin, lemon juice, chili peppers, chopped parsley, and paprika. It's essentially a Middle Eastern dip or spread that's made by blending chickpeas, tahini (sesame paste), lemon juice, garlic and salt. Then, it's served with extra virgin olive oil and traditionally eaten with arabic bread (pita). Pour the tahini on top, making sure to scrape it all out of the container, and add the salt and cumin.

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