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Lebanese hummus recipe

Lebanese hummus recipe



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Whether you call it houmous or hummus, this is a straightforward recipe for chickpea mash! Great summer food to take on a picnic with plenty of raw veg and pitta bread for dipping.

8 people made this

IngredientsServes: 4

  • 1 tin of chickpeas
  • 4 tablespoons sesame oil
  • 2 lemons
  • 4 cloves garlic
  • salt pepper to taste

MethodPrep:15min ›Ready in:15min

  1. Open the chickpea tin. Wash and drain. Mash until smooth.
  2. Add the sesame oil, the juice of two lemons and four cloves of crushed garlic. Stir well and chill until ready to serve.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (2)

its nice but next time im going to half the garlic and lemon.A bit to strong for me-18 Mar 2014

Perfect-16 Sep 2017


Best Hummus

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

HOW TO COOK DRY CHICKPEAS IN A HURRY FOR THIS RECIPE: In a large saucepan, combine 5 ounces (¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high, adding more water if you start running out, until the chickpeas are very mushy and falling apart, about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and drain well before using. Start the recipe at step 2.


Lebanese Hummus

The variety of different types of hummus in the grocery store is growing rapidly. The thing is, homemade hummus is so inexpensive and easy to make that the store-bought hummus won’t taste the same after you try this version. Hummus is a traditional Mediterranean diet recipe and is made with extra virgin olive oil, not canola oil, while most store-bought hummus contains canola oil. Your homemade hummus will already taste better and be healthier with extra virgin olive oil.

This hummus has some garlic, but isn’t too garlicky. I also really love the tahini ratio in this recipe because I find that some hummus has too much tahini which makes for a strong after taste. The thing that makes hummus so easy to make is that you basically just add all of the ingredients to a food processor and blend it.

I like to use this hummus in a few different ways. I love to dip pita bread in it for a quick snack. I will serve it as an appetizer at lunch or dinner, as it goes well with most other Mediterranean diet recipes. However, my favorite thing is to make a falafel pita wrap with tons of hummus spread inside. Here is one of my favorite falafel recipes.

If you’re bringing this hummus to a guests house, impress them by garnishing with a drizzle of extra virgin olive oil, a dusting of paprika, and a sprinkle of pine nuts. They will be impressed with the presentation as well as the amazing Mediterranean flavors of this traditional Lebanese hummus.


Traditional Lebanese Hummus

Start by peeling the garlic cloves and then, using a Microplane, grate them and place the paste in a food processor. Drain the chickpeas from the Aquafaba, rinse them and peel them by applying a little bit of pressure until the shell releases from the chickpeas. Peeling the chickpeas helps reduce the chance of bloating when consuming copious amounts of Hummus!

Add the peeled chickpeas, salt, cumin, lemon juice and puree them until you get a fine paste. Then, u sing a rubber spatula, scrape down the sides and add the Tahini over the chickpea paste. Blend them until they form a smooth paste.

You might need to add a little bit of ice-cold water as the Tahini tends to make your hummus seize or get stiff and gritty. Keep adding the water until the consistency is smooth yet thick and spreadable!

You can spruce up your Traditional Lebanese Hummus by topping it with toasted pinenuts, sauteed minced meat or a mix of both. And there you have it, quick and easy, absolutely delicious and 100% Lebanese Hummus. Now I never want to see that imposter store-bought Hummus in your fridge ever again!

Make sure to snap a photo if you give this recipe a try and share it with us on our social!

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Recipe Summary

  • 1 (15 ounce) can garbanzo beans (chickpeas), drained
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ cup water
  • 3 cloves garlic, crushed
  • ½ teaspoon ground cumin (Optional)
  • 1 pinch paprika
  • 1 sprig fresh parsley, chopped

Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.


Lebanese hummus recipe from canned chickpeas

Easy and delicious this hummus recipe is always my go to indulgence whenever I have time to make it. It is the perfect condiment to enjoy as a dip, in a wrap, as part of a mezze spread or. straight from the bowl. (I know naughty).

This hummus recipe is so easy, I made it all the time, and it is a staple on our dinner table. Hummus is probably one of the most popular dishes in the Middle East. Rich in B vitamins and minerals it has grown in popularity throughout Europe. It is so easy to make and it freezes well if you leave out the garlic.

My husband loves having it on sandwiches, or just dipping some warm and freshly baked pita in it. I love having it as a snack with cucumber and carrot sticks. Of course, it is also the ultimate mezze dish.

If you are planning to use your hummus in a wrap I would recommend this Chicken wrap or this Israeli Shawarma recipe

For me what makes homemade hummus so irresistible is the tanginess the lemon juice adds to it. Also, it makes whatever you choose to dip into it - bread, meatballs or raw vegetables taste fresh.


An Elevated Hummus

I posted my classic smooth hummus recipe a few months back, and included it for you guys in this recipe. However, you can use your own hummus recipe if you’d like or even store-bought. As for the beef, you can use ground beef but, I like to cut up tender ribeye in small bite-size pieces. I noticed in Lebanon at restaurants that this is how they usually serve it, and I like the texture of bite-size beef compared to ground beef.

The beef is seasoned with seven spices and mixed with toasted pine nuts. I cook the pine nuts in a little bit of oil for a few minutes. An alternative to this is dry toasting the pine nuts. This dish makes a wonderful appetizer during Ramadan for iftar or any other time of the year as well. It is served with pita bread. It can also be served with pita chips.


My favourite dish of all time ever since I was very young and even now is vegan stuffed grape leaves.

You cannot beat a brimming pot of grape leaves especially when you turn it over and there are golden potatoes at the bottom.

Our recipe is the very best we have no qualms in claiming that and will challenge anyone who thinks otherwise!


Lauren Machalany

Step 1

Blend chickpeas in a food processor until almost smooth.

Step 2

Add tahini, lemon juice, and a sprinkle of garlic powder (feel free to add more later).

Step 3

Process until smooth, adding water if necessary until it is a dripping texture.

Step 4

#SpoonTip: This recipe is a healthy alternative to chips and dip when you're feeling snack-y.

Hummus is the perfect thing to snack on during the day or those late nights because it lasts a decent amount of time (unless you’re like me and my friends who can finish whatever amount we have in one day). You can whip up a dish really fast so it's absolutely perfect for when you're in a rush or just too lazy to put a lot of effort into something. It's also a major crowd-pleaser when you go to events and want to bring something special. But make plenty, because it can go fast.

Shout out to my mom for this amazing recipe and for teaching me your ways! I hope you all try this out and enjoy the homemade hummus as much as I always do.


Frequently asked questions:

It is served as a dip with thin, flat pita bread.

Hummus can be enjoyed with Pita bread, Homemade pita chips, or seasonal veggies. It’s also good if you wrap it in a pita with tomatoes and raw onions.

By letting the food processor do all of the work, you can have this healthy dish on the table in less than 5 minutes. No matter how you decide to serve it, I can guarantee you will think twice before spending top dollar on the tiny store-bought containers once you taste how delicious and easy it is to make at home.


Watch the video: Σπιτικό Χούμους. Άκης Πετρετζίκης (August 2022).