Chickpea grows mainly in the Middle East. And historically speaking in the 13th century the hummus was mentioned for the first time.
Thus, it is expected that the best hummus to be found in countries such as Israel, Egypt, Palestine, Jordan, Greece and other Mediterranean and Middle Eastern countries.
Although we expected this we were still surprised when we visited Jordan. Here we tasted the most delicious, creamy and rich in humus that we have ever eaten. So, we couldn’t stop at one serving and we had to order it at every meal for a week!
And since we cannot go to Jordan whenever we want a good portion of classic hummus, we had to try to reproduce it at home. And according to the tests we made on other people (friends, family), we say that we succeeded.
Here’s the recipe:
Classic Lebanese Hummus
- Chickpea – 250 gr (or one can)
- Tahini paste – 25 ml / one spoon
- 1 clove of garlic
- Olive oil – 50 ml
- Juice from a lemon
- Salt and pepper to taste
Method of preparation:
- A. If you use canned chickpeas, throw away the water and rinse the beans well. B. For boiling chickpeas yourself, the easiest way is to rinse them a few times in water, then cover them with water (2-3 fingers over the beans) and leave them to swell overnight. And then boil the chickpeas for 60-70 minutes.
- Add all the ingredients in the blender or in the kitchen robot and mix until it becomes a fine paste.
- Transfer the hummus in a bowl, add a little olive oil, parsley or paprika on top for decoration.
* We do not have the best performing kitchen robot (R.I.P. soon) so our hummus does not look as creamy. But we guarantee that it is very delicious.