A smoother and lighter textured hummus is preferred over a thicker consistency in places such as Lebanon. Make your own with this simple recipe.
In Lebanon I had the smoothest, lightest hummus I had ever tasted in my life.
I’ve been a hummus snob ever since, always gravitating toward the smoother–and somehow more elegant–Lebanese version, as opposed to the often chunky styles of Turkey, Greece, or Israel. It’s a style of hummus that I can only get from a few restaurants in the city, so as the cravings pop up I’ve started making my own.
To get my hummus as smooth as possible, I peel each garbanzo bean one by one. It sounds like a pain, but it creates a rich, velvety hummus that I find to be much more palatable. Plus, sometimes it’s nice to throw yourself into a brainless 5-minute task. The rest of the recipe is easy-peasy. I hope you enjoy it!
- 1 15 oz. can of garbanzo beans (a.k.a. chickpeas), peeled
- 3 tablespoons of fresh squeezed lemon juice (from 1-2 lemons)
- 1 large garlic clove, diced
- ½ cup tahini
- ½ cup cold water
- ¼ teaspoon of salt
- Drain garbanzo beans.
- Peel the garbanzo beans one at a time by holding each one between your thumb and pointer finger and pinching it slightly to remove the soft shell.
- Pour the peeled garbanzo beans into a food processor and blend until powdery, about 1 minute.
- Scrape down the sides and add the tahini, lemon juice, garlic, and salt. Blend until creamy.
- Pour in water and blend to incorporate, creating a smooth puree.
- Enjoy right away or store in an airtight container in the refrigerator for up to 3 days.