Ingredients (6 servings)
- 14.29 ozchickpeas, canned, drained
- 2.03 fl oztahini
- 3 tbsplemon juice, fresh
- 2 clovesgarlic, minced
- 3 tbspice watercold
- 1/2 tspground cumin
- 1/2 tspsalt
- 2 tbspextra virgin olive oil
- 1/2 tsppaprika
- 2 tbsppine nutsOptional
- 15 gfresh parsley, chopped
Instructions
- 1
If using canned chickpeas, rinse and remove skins for smoother texture.
5min - 2
Process tahini and lemon juice in food processor for 1 minute until creamy.
1min - 3
Add garlic, cumin, and salt. Process for 30 seconds.
1min - 4
Add chickpeas and process for 1 minute until smooth paste forms.
1min - 5
With processor running, slowly add ice water until desired consistency.
2min - 6
Taste and adjust seasoning with salt, lemon juice, or garlic.
1min - 7
Transfer to serving bowl, drizzle with olive oil and sprinkle with paprika.
2min - 8
Garnish with pine nuts and parsley if using.
1min
Frequently Asked Questions
Everything you need to know about making Lebanese Hummus
You Might Also Like
Discover more delicious recipes perfect for your meal planning
Moroccan Tagine Vegetables
Slow-cooked vegetable stew with preserved lemons and olives
Turkish Kebab Kofte
Spiced ground lamb meatballs grilled on skewers with yogurt sauce
Turkish Baklava
Flaky phyllo pastry layered with nuts and sweet honey syrup
Turkish Lamb Kebabs
Grilled spiced lamb skewers with yogurt sauce, served with flatbread and fresh herbs
Moroccan Lamb Tagine
Slow-cooked lamb stew with apricots, almonds, and warm spices in traditional tagine pot
Nepalese Dal Bhat
Traditional Nepalese lentil curry with rice and pickled vegetables