Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭 is 8 people.. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭 using 15 ingredients and 5 steps. Here is how you cook it.

What is Hummus made by blending of chickpeas with tahini, garlic and lemon. To use with Pitabread, eaten with Tabouli or on sliced breakfast toast with the Feta Cheese or as a side dish like kofta kabobs, chicken kabobs. It could be store for long weeks in the refrigerator.

Ingredients and spices that need to be Take to make Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭:

1. 3 cups cooked (!) Chickpeas (Garbanzo beans)
2. To take the Chickpeas skins:
3. Hot water (if needed)
4. 3 tbs Tahini paste made from toasted Sesame seeds
5. 2 Garlic cloves, minced
6. 1 tsp Sea salt
7. 1/2 tsp black pepper
8. 2 tbs Extra Virgin Olive Oil
9. 1 1/2 tbs Lemon juice
10. 1-2 tbs Greek Yoghurt to thicken Hummus
11. 3 fresh basils
12. 1 pinch Sumac powder
13. Ice cubes help in whipping the hummus into a creamier texture
14. To smoothie hummus run food processor food 4'-5',
15. adding a tiny bit of hot water as it's running to help to smooth

Instructions to make to make Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭

1. Soak the dry chickpeas in a large bowl with plenty of water for at least 8 hours or overnight.Drain and place them in medium sized heavy cooking pot.Cover with water by about 2 inches.Bring to a boil then reduce heat & simmer for 1 1/2 - 2 hrs with the lid slightly ajar (allowing some steam to escape) until well-cooked & tender, break apart easily, end up with 3 cups of cooked chickpeas.even if using canned chickpeas, give them a quick 20' simmer in plenty of water to help soften them some more.
2. How to peel the chickpeas: cover the cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpea cool completely before using.
3. Puree the chickpeas in a food processor: Dry them well then add them to the bowl of a food processor that's fitted with a blade. Run the processor until the chickpeas turn into a smooth powder-like paste.
4. While the food processor is running, add 2 ice cubes(help in whipping the hummus into a creamier texture), Tahini sauce, garlic, salt, black pepper, 3 leaves basils, Greek yoghurt and lemon juice. Blend for 4' or so.Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.
5. Transfer to a serving bowl and add 2vtbs extra virgin olive oil and a few sprinkles with Sumac on top or Parsley. To thicken the hummus is 1-2 tbs Greek Yoghurt right in the food processor and blend. Eat hummus with Pita bread, along side Baba Ganoush, Tabouli. Or as a side like lift a Kabobs, Lamb chops, Greek Souvlaki or for breakfast toasts!

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