Hummus Recipe – Lebanese
by Habeeb Habeeb
Habeeb's Hummus (Lebanon)
3 cans Garbanzos (15 oz each) - DRAINED
1 teaspoon salt
1/4 cup tahini
1/3 cup fresh squeezed lemon juice
1 clove of Garlic - chopped
Drain Garbanzos.
Chop clove of Garlic into several smaller pieces to facilitate blending.
Place all ingredients in a food processor: Garbanzos, garlic, salt, tahini (place garbanzos first, and make sure you put tahini ON TOP of garbanzos, not first in the food processor, so it can mix well).
Blend on high for a couple of minutes.
Slowly (while continuing to blend) add 1/2 cup cold water.
Blend several minutes until smooth with no lumps.
Chill for 2-3 hours.
Optional: Drizzle a bit of olive oil and garnish with a sprinkle of paprika if desired.
Eat with fresh veggies (carrots, cucumbers, celery, broccoli, cauliflower, etc.), bagel chips, crackers, or pita bread.
Bon Appetit
Note: This is my personal recipe. It contains less tahini than standard hummus you find in Lebanese restaurants. This makes it more appealing to a larger number of people. Over the years I have freely given it to friends, clients, and partners. Even people who said they did not like hummus up till then loved this version upon trying it.