Chickpea Appetizer (Hummus Habb)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.

Ingredients Nutrition


  1. Thoroughly mix all ingredients except the mint; then place in a serving bowl and refrigerate for 1 hour.
  2. Just before serving, garnish with mint.


Most Helpful

I liked this VERY much, but had a couple of problems with the recipe. First, the amount of oil (even with using only about 3 tablespoons), lemon, garlic and salt was way too much for one can of chick peas. Once I added a second can, it was much improved. Second, resting it only one hour did not really give the flavors a chance to marry. Aftr that short time, the garlic totally predominated. However, after several hours, the flavors absolutely shone. The lemon/garlic/cilantro/mint mix was terrific with th scallions. Interestingly, this also served as the base for a second great dish--mixed with warm pasta, this formed a lovely salad, with the pasta the perfect foil for the lemony garlicy beans.

Chef Kate October 25, 2007

I am rating this recipe based on how it is written. First of all, 6 cloves of garlic to ONE regular-sized can of chickpeas? No. I used 3 cloves and it was too much. (I had never made hummus before until this recipe).

amyebrown84 July 25, 2016

I just have to say I've never tried hummus before, but now I know what all the fuss is about. Even my picky DH ate this. Well I made him taste it before I told him what was in it :) But he ate it willingly after the fact too. I made it just as stated, except I did not use mint. I used parsley cause that is what I had. I also only used 2 T of olive oil. The recipe doesn't state to, but I put all the ingredients in my food processor and blended till smooth. It was perfect.

MsSally March 24, 2008

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