Prep 10 mins
Cook 0 mins
This is the recipe that my Lebanese grandmother made. Thanks to modern conveniences like food processors, and canned garbanzos, its much quicker for me to make than it was for HER mother! Great with my Green Beans with Lamb!
- 2 (15 ounce) cans garbanzo beans
- 1 tablespoon tahini
- 1 lemon, juice of
- 1 clove garlic
- 1 dash pepper
- 1 tablespoon olive oil
- Drain one can of garbanzo beans.
- Drain about 1/2 the juice from the other.
- Place in food processor, along with remaining ingredients.
- Process until smooth.
- Spread on a platter, making a small indentation in the center, and drizzle the indentation with olive oil.
- Sprinkle with parsley (fresh is best) Cut pita bread into wedges, and toast.
- Arrange pita wedges around edges of platter.
It was decent -- but lacking. I added quadruple the garlic, doubled the olive oil and tahini, and put a bit of fresh cilantro in. Damn that was some delicious hummus. When it was done, I still wanted more -- added a bit of dried thyme and marjoram and salt. Then it was too good to resist.
just like the all the other reviewers, i have to say this tasted very authentic. It reminded me of the hummus served in restaurnts in Israel. the only difference I made was use more olive oil and lemon juice, and less water from the chickpea cans. thanks for a great hummus recipe.
I made this tonight and was very pleased with it. I'm not sure if mylemon was too small but it needed more liquid so I added extra olive oil to get the right consistancy. I also added some extra garlic because I like mine garlicky. I served it with olive oil and Mirj's recipe for Za'tar