What I love the most about Lebanese food is the concept of sharing. You order a mix of hot and cold “mezzes”, put them in the middle of the table and share them with the people around you. That allows you to try a little (or a lot!) bit of everything. Humus is one of the most typical mezze you can find in Lebanese cuisine, and the easiest to make!
Ingredients for 4 portions:
- About 250 of caned chickpeas (weight drained)
- 6 to 7 tablespoons of sesame oil (called tahine)
- 4 tablespoons of
- 5 tablespoons of lemon juice
- 35 to 40 ml of water
- ½ teaspoon of salt
- Olive oil and parsley leaves for decoration
- A pinch of paprika or chilli powder also for decoration
- Preparation: 10 mins
- Cooking: none
- Rest: none
1- Keep a few chickpeas on the side to decorate the plates (about 5/plate). Put all the ingredients except the parsley in the food processor and mix well until smooth and creamy.
2- Spread in the plates, poor a little bit of olive oil, and decorate with some chick peas, a couple of parsley leaves and a pinch of paprika on the edge.