Middle eastern Hummus

This hummus recipe is the classic traditional Lebanese recipe with pita bread

• Ingredient:
• Crush 14 ounces of cooked chick peas.
• Mix with 2 tablespoons of tahini and the juice of 1 lemon.
• Put the mix in a deep dish or bowl.
• Mix everything with a spoon until it has a uniform texture.
• Mince a bit of cilantro and sprinkle it on top of the hummus with the paprika and Extra Virgin Olive Oil from Olive Deirmimas
  There are only 4 main ingredients in this homemade hummus recipe. Because of the small amount of stuff that goes into this recipe, it’s important that each of those ingredients is high quality! That’s what separates it from store-bought hummus.Chickpeas: There are three basic options for chickpeas. First, you can start with dry chickpeas and pressure cook them. Second, you can use canned chickpeas and boil them for 10 minutes to allow them to soften. Or third, you can use canned chickpeas, soak them in warm water and baking soda and peel off the skin. I usually opt for either of the last two methods. If you’re soaking with baking soda, you’ll need 1.5 teaspoons for every 15 oz can of chickpeas. It takes about 5 minutes, and creates the best texture! This is the chickpeas before and after peeling off the skin.
  Tahini: Not all tahini is created equal. Look for high-quality brands that only have one ingredient – mechanically hulled sesame seeds. And make sure the tahini is not separated. If it does get separated in the jar, give it a good stir before adding it to the food processor.
  Lemon: Freshly squeezed. Always.
  Garlic: Use fresh garlic for the best taste. Don’t use pre-peeled garlic, as it won’t have the same robust flavor as the ones in the bulb. And if there are any green sprouts growing in the middle, it’s best to remove those before adding them to the food processor.