Prep 5 mins
Cook 0 mins
This is a fusion of Middle Eastern and South Asian tastes. You haven't lived till you've tried it. It goes good as veggie or naan or pita bread dip, or even in spoonfuls straight from the bowl. We like this recipe so much we have to triple it to make sure it isn't all eaten right after being put out.
- 4 cups cooked and cooled chickpeas, liquid reserved
- 2 tablespoons peeled and chopped garlic
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup sesame oil
- 1⁄4 cup lemon juice
- 1 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon cilantro
- 1 teaspoon paprika
- Combine all ingredients in a bowl, mash or food process till smooth, adding reserved liquid as necessary to make a semi-thick paste.
- Adjust the salt and lemon; they should contrast and enhance each other to wake up your palate but not overpower.
- Sprinkle paprika over top and add a small handful of reserved chickpeas to decorate in an attractive design.
- Best if left in the refrigerator over night for spices to blend.
Sorry, but this should not be called Lebanese Hummus. Sesame oil, cilantro, paprika, chili powder and especially tumeric would never be in Lebanese Hummus. Where is the Tahini???
This recipe surprised me a little, mostly because it did not have the kick I expected ~ But that was a good thing as my DH loves chickpeas & does not have quite the adventurous palate I have. Using my magic bullet in a wide-mouth jar, I made a half recipe for 2 of us as written & found I used a fair amt of the reserved water to get a paste consistency + a fair amt of salt for a flavor boost as a pers pref. That said, it was very tasty when topped w/a sprinkle of cilantro & served w/veggies + simple pita triangles as dippers. Thx for sharing your recipe w/us. :-)