Baba ganoush recipe lebanese

This is the best baba ganoush recipe lebanese recipe based on the authentic Lebanese methods. This post may contain affiliate links.

This really is the best authentic hummus recipe! Made with a handful of ingredients, this easy to make dip is creamy and a real treat for the tastebuds. Made with tahini, this healthy homemade hummus is perfect for dipping and can be used in sandwiches, salads and burgers. By now hummus has become pretty mainstream, and is sold in all grocery stores. It’s a very healthy snack that you can eat as a dip or add to grain bowls, sandwiches or salads. This hummus recipe is the classic traditional Lebanese hummus that I grew up eating.

I learned it from both my parents, one who likes it extra lemony, and the other who likes it extra garlicky. I think I’ve found the right balance between both my parents’ recipes to make my version of the best hummus recipe. Chickpeas: There are three basic options for chickpeas. First, you can start with dry chickpeas and pressure cook them. Second, you can use canned chickpeas and boil them for 10 minutes to allow them to soften. Or third, you can use canned chickpeas, soak them in warm water and baking soda and peel off the skin.

I usually opt for either of the last two methods. If you’re soaking with baking soda, you’ll need 1. 5 teaspoons for every 15 oz can of chickpeas. It takes about 5 minutes, and creates the best texture! This is the chickpeas before and after peeling off the skin.

Garlic: Use fresh garlic for the best taste. Don’t use pre-peeled garlic as it won’t have the same robust flavor as the ones in the bulb. And if there are any green sprouts growing in the middle, it’s best to remove those before adding to the food processor. How to make this authentic hummus recipe STEP 1: Prepare the ingredients: There are only 4 ingredients, so it’s not too bad.