This delicious handed down Lebanese Hummus Recipe comes off without a hitch when made. It has a super creamy texture and fabulous flavor. It is made from dried chickpeas, quality tahini, garlic, fresh lemon juice, paprika, extra- virgin olive oil, and fresh parsley for the best tasting Lebanese Hummus to date.
Once you make this Lebanese Hummus Recipe, you’ll never pick up another container or tin of hummus from the market again. Hummus is so simple and easy to make you’ll wonder why you haven’t been making it from scratch all along.
Funny enough, there is always a story surrounding most of my recipes that aren’t derived from one of my family members; this recipe for Hummus is no different. Let’s say it involved a little confusion and heartbreak from a guy that got away in the mid-’90s. In the end, I guess I won custody of his mother’s hummus recipe.
I met Chad in early 94 at a Youngstown BW3’S Sports bar, not that I’m bragging, * LOL * he was the handsome guy trying to rescuing me from the jerk I was dating at the time; who, true to nature, was being the center of attention at everyone’s expense.
Chad was initially from Beruit and had moved to Cyprus to escape from the living conditions in Beruit at the time. He then came to America to attend college to earn his Civil Engineers degree. During this time, we had a brief whirlwind relationship. Unfortunately, as they say, Oil and Vinegar do not mix, and after meeting his parents, it came to an abrupt end.
Long story short, the Lebanese Hummus recipe stemmed from the brief relationship between Chad and me. I think the recipe for Lebanese Hummus of his mothers is so darn good, and it was worth a smidgen of heartbreak. I hope you think so too after trying it.
What you need to know before you get started
Chickpeas and Garbanzo beans are a little different from one another. What you are looking for is dried chickpeas, not garbanzo beans.
Use only freshly squeezed lemon juice, not the one from a bottle or plastic lemon; there is a HUGE difference in taste.
Don’t omit the garlic from the recipe, and please don’t use jarred minced garlic; it’s not the same at all.
Purchase a quality brand Tahini such as Seed and Mill, Lebanon Valley, Organic Al Arz Tahini, or Soom.
Use a quality Extra-virgin to drizzle over top of the hummus, not in the hummus, over it.
Ingredients needed to make Lebanese Hummus
Two cups of dried chickpeas, cooked
One tablespoon of baking soda
1/4 of a cup of cooking liquid from chickpeas
Three cloves of garlic, crushed
1/2 cup quality tahini
1/2 teaspoon kosher salt
Juice of 1-2 lemons
Extra virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
Paprika, for garnish
veggies of choice
- 2 cups Dried chickpeas, cooked
- 1 tablespoon Baking soda
- 1/4 cup Cooking liquid from chickpeas
- 3 cloves Garlic, crushed
- 1/2 cup Quality tahini
- 1/2 teaspoon Kosher salt
- 2 Lemons juice of
- Extra-Virgin olive oil
- 1/4 cup Fresh flat-leaf parsley chopped
- Paprika garnish
- Fresh pita bread
- Veggies to dip
- In a medium glass bowl, cover the dried chickpeas with about 2 inches of water above the chickpeas, and then stir in the baking soda.
- Refrigerate the chickpeas overnight. Drain the soaked chickpeas and rinse them under cold tap water to remove all the debris.
- In a medium metal saucepan, cover the soaked and drained chickpeas with about 2 inches of fresh water. Bring the water to a full boil. Reduce the heat slightly and simmer until the chickpeas are tender about 1 hour or slightly less. Drain the cooked chickpeas, reserving about 1/4 cup of the cooking liquid. Rinse the chickpeas under cold tap water and remove the skins.
- In a food processor, purée the skinless chickpeas with about 1/4 to 1/2 cup of the reserved cooking water (depending on how thick you like your hummus) and crushed garlic cloves, add the tahini, and fresh lemon juice and process until creamy. Season the hummus with kosher salt and transfer to a serving bowl.
- Drizzle with quality extra-virgin olive oil, then garnish with paprika and parsley
- Serve with crisp veggies and fresh pita bread.
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