In Libya, a lot of dishes are prepared from vegetable products. Cereals, beans and vegetables are commonly used. Among all this diversity, I would like to highlight Lebanese hummus. Its wonderful consistency and surprisingly delicate taste are worthy of attention.
Ingredients
Step-by-step cooking recipe
Wash the chickpeas and fill them with water for 6 hours.
Flip into a colander, rinse and put in a saucepan.
Pour in fresh water and boil for 40 minutes.
Select a little broth, drain the rest. Cool the chickpeas slightly.
Place boiled chickpeas, peeled garlic cloves and tahini paste in the blender bowl.
Add lemon juice, cumin, salt and 30 ml of oil. Grind to a homogeneous consistency.
Add the broth, adjusting the thickness of the hummus.
Put the hummus in a deep dish, pour the remaining oil and sprinkle with paprika.
