Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, homemade lemon & garlic hummus☕😋🌯🥙🌭. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭 is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭 is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook homemade lemon & garlic hummus☕😋🌯🥙🌭 using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭:

1. Prepare cooked (!) Chickpeas (Garbanzo beans)
2. Get To take the Chickpeas skins:
3. Take Hot water (if needed)
4. Get Tahini paste made from toasted Sesame seeds
5. Get Garlic cloves, minced
6. Prepare Sea salt
7. Take black pepper
8. Make ready Extra Virgin Olive Oil
9. Make ready Lemon juice
10. Get Greek Yoghurt to thicken Hummus
11. Get fresh basils
12. Prepare Sumac powder
13. Get Ice cubes help in whipping the hummus into a creamier texture
14. Prepare To smoothie hummus run food processor food 4'-5',
15. Prepare adding a tiny bit of hot water as it's running to help to smooth

Instructions to make Homemade Lemon & Garlic Hummus☕😋🌯🥙🌭:

1. Soak the dry chickpeas in a large bowl with plenty of water for at least 8 hours or overnight.Drain and place them in medium sized heavy cooking pot.Cover with water by about 2 inches.Bring to a boil then reduce heat & simmer for 1 1/2 - 2 hrs with the lid slightly ajar (allowing some steam to escape) until well-cooked & tender, break apart easily, end up with 3 cups of cooked chickpeas.even if using canned chickpeas, give them a quick 20' simmer in plenty of water to help soften them some more.
2. How to peel the chickpeas: cover the cooked chickpeas in hot water and add 1 1/2 tsp baking soda. Leave for a few minutes. Take a handful of chickpeas and rub under running water to remove the skins. Discard skins. Let the chickpea cool completely before using.
3. Puree the chickpeas in a food processor: Dry them well then add them to the bowl of a food processor that's fitted with a blade. Run the processor until the chickpeas turn into a smooth powder-like paste.
4. While the food processor is running, add 2 ice cubes(help in whipping the hummus into a creamier texture), Tahini sauce, garlic, salt, black pepper, 3 leaves basils, Greek yoghurt and lemon juice. Blend for 4' or so.Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.
5. Transfer to a serving bowl and add 2vtbs extra virgin olive oil and a few sprinkles with Sumac on top or Parsley. To thicken the hummus is 1-2 tbs Greek Yoghurt right in the food processor and blend. Eat hummus with Pita bread, along side Baba Ganoush, Tabouli. Or as a side like lift a Kabobs, Lamb chops, Greek Souvlaki or for breakfast toasts!
6. Ready to serve and ENJOY!

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