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–+ servings
Lebanese Hummus

Hummus- Middle Eastern Chickpea Dip

Homemade Hummus tastes better than store bought. Period. This simple recipe enables anyone to quickly make a batch of hummus that will have guests asking if their great-great grandmother shared their special family recipe with them.
5 from 2 votes
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Course: Dip, Meze, Snack
Cuisine: Lebanon, Middle Eastern, Turkey
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16
Author: My Hungry Traveler

Equipment

  • Blender
  • Wire mesh strainer, measuring cup

Ingredients

  • 1 can 15 oz cans chickpeas
  • ⅓ cup Reserved liquid from cans
  • ½ cup Tahini
  • ¼ cup Extra-virgin olive oil
  • 2 medeium Lemons, juiced
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper (optional)
  • 2 cloves Garlic
  • ½ tsp Kosher salt

Garnish (optional)

  • 1 tbsp Extra-virgin olive oil
  • 1 tsp Paprika
  • 1 tbsp Fresh parsley, chopped
US Customary - Metric

Instructions

  • Drain chickpeas over a measuring cup and reserve the liquid. Add all the ingredients, including ⅓ cup of the reserved liquid, to a blender. Blend on high for 45 seconds. Scrape down the sides and add a splash of the reserved chickpea liquid if a looser constancy is desired. Process for another 15 seconds.
    Pour into a serving bowl and garnish with a swirl of olive oil and sprinkle paprika and chopped parsley over the top.

Nutrition

Calories: 108kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 154mg | Potassium: 80mg | Fiber: 2g | Sugar: 0.02g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg