This hummus recipe is a keeper. It is so smooth and creamy, it tastes exactly like the one we used to get at a local Arabic restaurants: the luscious, silky, smoothest-ever hummus.
Step 1: Preparing..
chickpeas-1 cup (chickpeas soaked overnight and pressure cooked) or 1 can (16 oz)
chickpea stock (preferred) or water 1/2 cup or as required
labneh OR greek yogurt (If using regular yogurt, make sure to strain out the water)- 1/2 cup
Salt to taste
olive oil- 1/4 cup
lemon juice freshly squeezed- 2 tablespoons
garlic- 2 to 3 cloves
tahini- 1/4 cup – (you can use store bought paste or make your own by blending together,, since I ran out of stock of tahini so prepared using 1/8 cup roasted sesame seeds with 1/8 cup olive oil)
Cayenne pepper, parsley and olive oil for garnish
blend all together very well to a smooth paste. You can whisk the prepared hummus vigorously for a few mins to make it light, creamy and super smooth.
Note: stir tahini well into the jar as the oil tends t come to the surface.
Step 2: Plating..
spread it on a shallow dish making a well in the center and refrigerate till chilled. Right before serving, drizzle olive oil, garnish with paprika/ cayenne pepper, parsely and olives. serve with warm pita or pita chips!
For pita bread, cut it into rectangular fingers and toss it lightly into butter and garlic till slightly golden in color !