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ssh recipes.hummus@jordi.codesThis recipe was shared with me by a Lebanese person I happen to know, it’s a really good recipe, I make it every week.
In order to succeed, the most important thing here will be that you cook the night-soaked chickpeas instead of using canned ones, the flavor has nothing to do.
Another important thing to keep in mind is the temperature in which you’ll blend/mix everything, it’s really important that you do so when the chickpeas are still hot, otherwise the tahini won’t emulsify properly and the result will be a more watery hummus.
Blend all together except the tahini, once you have a smooth (still hot) chickpea paste, add the tahini and mix by hand with a spoon, add more aquafaba if you feel it got too thick after adding the tahini.
I like to enjoy this one served with a drizzle of olive oil, and some pomegranate seeds on top, but you can also add some paprika or sumac if you like.