Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Hummus Beiruti

Name: Hummus Beiruti
Yield: Serves 4
Cuisine: Syrian
Ingredients: Pita Pockets; Chopped Vegetable Salad; Chopped parsley; Pinch of paprika; 3 tablespoons fresh lemon juice; ½ cup (120 grams) raw tahini; 1 teaspoon salt; 2 cups (500 grams) Cooked Chickpeas for Hummus, chilled; Toasted pine nuts; 3 tablespoons olive oil; 1 garlic clove, crushed; 2 to 3 tablespoons water; 3 tablespoons plain Greek yogurt or sour cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This is a traditional recipe with a twist – a bit of yogurt or sour cream adds a tart flavor and creamy texture to the hummus.

Ingredients

2 cups (500 grams) Cooked Chickpeas for Hummus, chilled
1 teaspoon

Method

Place the chickpeas and salt in a food processor and purée until smooth, 3 minutes. Add the tahini, lemon juice, yogurt or sour cream, and garlic and process to a smooth paste, occasionally scraping down the sides of the bowl with a spatula, 2 minutes more.
With the food processor running, gradually pour in the olive oil and process until fluffy, about 3 minute

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