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Traditional Lebanese Hummus Recipe

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Traditional Lebanese Hummus Recipe

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Traditional Lebanese Hummus Recipe

1 cup dry garbanzo beans (chickpeas)
¾ cup sesame seeds
2 garlic cloves
¼ cup lemon juice
A few lugs of olive oil
1 T cumin seeds

Rinse the chickpeas and soak them overnight, covered with ample water.
Drain them of their soaking liquid.
Place them in a pot and cover with fresh water. Bring the water to a boil and cook the chickpeas until they are cooked through and soft, about 1½ hours.
Drain them, place in a bowl, and cover with cold water. Remove as many of the skins that have come loose during cooking as possible.
Meanwhile, toast the sesame seeds in a dry skillet over low heat. Cool them off on a plate, and then grind them up in a mini blender for about 5 minutes, or until they form a smooth paste (tahini). This will be more tahini than you will use, but it is better to make a lot and save the rest for other uses.
Toast the cumin seeds and grind them to a powder.
Mash up some garlic with salt in a food processor.
Add in the chickpeas and pour in some olive oil to get the paste started. Continue blending, adding some more olive oil and the lemon juice. Season with salt, and add in the cumin.
If you feel that you are adding too much oil, you can alternate with some cold water.
Serve in a bowl, with a slight concave meniscus filled with olive oil and loose chickpeas.
Makes about 2 cups.

Add in paprika for a smoky flavor.
Add in cilantro or jalapenos for a spicier version.


I've read this a couple of times, and the ammount of tahini you're supposed to add in escapes me. Isn't there a certain ammount you should add in, like 1 tablespoon or something, or is it to taste? Bacause I've never made this and have no idea. Thanks.

Hi Teresa,
Good question! I tend to add less tahini to my hummus than traditional recipes. I would start with 2 tablespoons, and then work your way up, adjusting to your taste. You will not use more than 1/4 cup. Be sure to balance with the lemon, salt, and olive oil also.

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