This is the recipe for homemade chickpea hummus with the secret trick of Lebanese restaurants.

Hummus is one of the most famous recipes of Eastern Mediterranean cultures. And nothing less, because it is ideal and delicious for snacking or to accompany salads and vegetables. Although there are many versions: lentils; beetroot or pesto, among others, the traditional and original chickpea recipe is unbeatable. Making this at home is quick and easy, but until you get used to it, Like in restaurants, you may wonder why it doesn’t suit you.. Then follow this recipe.

First, we wash the chickpeas well to remove the liquid from the can. Strain and pour into the glass of a food processor. Add the peeled garlic clove (also, it will be softer if we remove the germ), sesame, cumin, salt, lemon juice and water.

Then we grind until we get a semi-homogeneous mass and continue grinding for a few minutes (or until we get a creamy mixture) before adding the extra virgin olive oil. We can add a little more creaminess to chickpea hummus. adding some natural yogurtmany Lebanese restaurants use it and it looks great (but this is totally optional).

The consistency of hummus is a very personal thing.Therefore, we recommend adjusting the thickness point by adding a little more water and/or oil until the desired thickness is achieved. When serving, sprinkle some extra virgin olive oil, assorted seeds and sweet paprika on top. However, other sauces we can add according to our taste: olives or chopped parsley.

The traditional way to enjoy this dish with lightly toasted and warm pita bread. However, we can spread it on any other type of bread. Accompany with crudités in an even healthier variant.

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