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!Print
Val Twerdahl is a writer with a passion for food, art, fashion, and travel. Born and raised in New York City, she has become a master explorer of her hometown, constantly scoping out new hubs of creativity in the form of restaurants, art galleries, and shops. To visit her in the blogosphere, go to miscv.tumblr.com.