The Lebanese houmous is a must in the mezzé, this friendly tradition of small shared dishes, a bit like the aperitif in France or the tapas in Spain. Based on chickpeas, Tahini (sesame puree) and lemon, this creamy dip is naturally gluten -free, vegan, and rich in vegetable proteins. It is the perfect accompaniment for raw vegetables or gluten -free tortillas.
Easy to prepare at home, it only requires a few simple ingredients and a blender. The secret of a successful hummus? Well cooked chickpeas, a touch of garlic, and a good balance between lemon and tahini.
It is kept in the fridge for several days, ideal for an improvised aperitif or a light meal.
Add a drizzle of olive oil, paprika or fresh herbs to enhance your taste.
With this recipe, you are ready for an improvised aperitif, live from Beirut.
Discover the authentic, fast and 100 % gluten -free version, perfect for all occasions.
Ingredients
Preparation
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Drain the chickpeas, keeping a little cooking water or aquafaba.
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In a blender, add the chickpeas, the tahini, lemon juice, garlic, salt, cumin and 2 tsp. water.
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Mix until you get a smooth texture. Add a little water if necessary to adjust the consistency.
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Taste and adjust the seasoning according to your preferences.
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Serve in a bowl, sprinkle with olive oil and sprinkle with paprika or zaatar.
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Enjoy fresh, with crunchy vegetables or gluten -free tortillas.
