Lebanese Hummus Recipe – Lebanese Special
This Lebanese hummus delivers a supremely ultra-creamy chickpea dip, blending tender chickpeas with rich tahini, bright lemon juice, and a hint of fresh garlic, all whipped into a silky consistency. Garnished with a drizzle of extra-virgin olive oil and optional paprika or pine nuts, it’s a timeless mezze staple perfect for dipping, spreading, or serving as a crowd-pleasing appetizer.
- Prep Time15 min
- Total Time15 min
Lebanese Hummus Ingredients:
- 2-15 ounces cans chickpeas, drained and rinsed
- 2 cloves garlic, crushed
- 1/4 cup tahini paste
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 tsp paprika
- 1/2 tsp salt
- 3 tbsp cold water
- pine nuts for garnish (optional)
How to Make Lebanese Hummus
Start by mincing the garlic in a food processor.
Add all the remaining ingredients to the food processor and blend until you reach the desired consistency.
If necessary, blend in cold water gradually to achieve a smoother texture.
Recipe Notes:
Chickpea Prep: For extra smooth texture, use cooked dried chickpeas (or canned), and optionally peel skins to reduce graininess.
Emulsification Technique: Blend tahini and lemon juice first, then gradually add olive oil to create a smooth, velvety emulsion.
Smoothness Tricks: Drop in ice cubes or chilled water during blending to help lighten and soften the hummus texture.
Flavor Tuning: Adjust salt, garlic, lemon, or tahini to suit your taste—taste as you go for perfect balance.
Serving Touches: Serve hummus in a shallow bowl with olive oil, a sprinkle of paprika or sumac, pine nuts, and perhaps fresh parsley for color and sheen.
