Traditional Lebanese Hummus
- 2 (15-oz.) cans chickpeas, rinsed and drained (save the juice from the can for later)
- 6 cloves garlic, peeled
-  tsp salt
- [1/2] cup fresh lemon juice
- [1/2] tsp Citric acid (optional)
-  cup tahini paste
- 4 TB. extra-virgin olive oil
Rinse, drain and remove some of the skins of the chickpeas by boiling them in water for 10 minutes. See video here for how to reduce your amount of chickpea skin in a couple of easy steps!
In a food processor fitted with a chopping blade, blend chickpeas, garlic, salt, lemon juice, (and optional citric acid), tahini and extra virgin olive oil for 2 minutes or until smooth.
If not creamy enough, you can add some of the reserved juice from the chick pea can. Blend for 1 minute or until creamy and well combined.
I know how annoying it can be, when you just want a recipe and the blogger goes on and on….so, I was super nice and gave you the recipe at the top.
Now, for the video…..where I talk a lot. And, Baby Jimmie screams.