Lebnani

The secrets to a proper silky Lebanese Hummus? Good tahini. Properly cooked chickpeas.Ice. A powerful machine that can really work the hummus until it turns smooth like velvet. Patience. A lot of tasting. And maybe a little bit of love and obsession too 😅

…And yes, the final secret is inside my Lebnani cookbook 👀

And honestly, somewhere along the way hummus started losing its identity a little. Beetroot hummus. Avocado hummus. Truffle hummus…

But the real beauty of hummus was always in its simplicity.

If you want colour and flavour, we already have it on the table radish, spring onions, pickles, fresh chilli, mint, tomatoes, olive oil… You eat them with the hummus, not inside the hummus 😄

This International Hummus Day, give me the original.Silky. Creamy. Generous. Lebanese 🇱🇧