Hummus... Smooth & Creamy

Recipe by chef FIFI
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
  • Place only the beans and garlic in food processor.
  • Run the processor to grind up the beans.
  • Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
  • You will need to let it blend in the food processor for about 10 minutes to get creamy.
  • Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
  • Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
  • Add lemon juice to the garlic/jalapeño condiment and stir well.
  • Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
  • Place in the refrigerator for about an hour or so.
  • Decorate with paprika.
  • Drizzle with olive oil.
  • Serve with pita wedges.
  • Hummus will last for 2 days in the fridge.
  • Enjoy!
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