Lebanese Hummus (Authentic), all my tips and tricks for an authentic hummus.

Hummus lovers rejoice! This really is the supreme hummus recipe! The post is for the purist who want to learn the secrets of an authentic hummus bi tahini. A gratifying little meal that goes beyond cultures and continents, but anyone who has walked into a Lebanese restaurant at home or abroad knows how renowned Lebanon is for hummus. It’s hard to think of a more Lebanese dip than this decadent mezze that graces every home table in Middle East, and appears on the menu of all Lebanese eateries overseas. If you are on the hunt for the perfect, authentic hummus stop here! One I can genuinely claim to beat the best gourmet fine dining restaurants in Beirut. Watch the detailed video tutorial and keep this post as a reference, you will never look back again at any other recipe, trust me on that, but if you are looking for a quick hummus recipe, don’t contunue reading, the recipe is made from scratch. Everyone makes hummus, and everyone claims that it is dead simple, but not everyone is able to make hummus at home to rival a bowl of that you eat at a Lebanese eatery. Now, I am here to tell you can make an authentic bowl of hummus at home that beats the best restaurants in Beirut, keep in mind that the only major investment in making a decent bowl of hummus is time, and please read carefully the tips I have provided below. Link to the printable recipe on the blog: https://hadiaslebanesecuisine.com/new... 500 grams / 1 lb 2 oz dried chickpeas, can be purchased at many Middle Eastern or Asian markets. 400 grams / 14 oz. tahini Salt to taste 1/3 cup of canola oil or sunflower oil, skip it if you want to stay away from hydrogenated oil, but it is the secret ingredient that restaurants rely on for an epic hummus 1 leveled teaspoon citric acid 2 tablespoons freshly squeezed lenom juice, strained 2 teaspoons baking soda, 1 teaspoon in the soaking water, and the rest in the pot 1 tablespoon salt or to taste 1 cup ice cubes Quality extra virgin olive oil to drizzle upon serving