Lebanese Hummus
Recipe type: Appetiser, Appetizer
Cuisine: Middle Eastern, Mediterranean
  • 2 cans of chick peas, rinsed OR 30 ounces of dried beans that have been prepared beforehand (see notes)
  • ½ cup of tahini
  • juice of 1 whole lemon
  • ¼ cup of extra virgin olive oil (to start)
  • ¼ cup of water (to start)
  • 3 or 4 cloves of garlic
  • ½ to 1 teaspoon kosher salt, or to taste
  • ¼ teaspoon Cayenne pepper, or to taste
  • Fresh parsley, chopped, for garnish
  1. Put chick peas, tahini, lemon juice, garlic, water, and olive oil, salt and cayenne in the work bowl of a food processor.
  2. Process until it becomes the consistency of hummus. You will probably need to add more olive oil or water. Just do so slowly.
  3. Taste. Taste. Taste. You don't want the hummus too thick or too runny. Make it to your liking. Also, add as much salt and cayenne as you like. Just remember to do so slowly.
  4. Place hummus into a round flat dish. Drizzle liberally with extra-virgin olive oil. Garnish with chopped parsley, and serve with hot pita bread.
Preparing Dried Chick Peas for Hummus
If you would prefer to use dried beans over canned, the follow these simple directions for a 1 lb bag of dried chick peas:

–In a large glass bowl, soak the beans overnight. Make sure that there is enough water to cover the beans by a couple of inches.
–Drain the chick peas and rinse. Add to a large stainless steel pot and cover again with water (twice the amount of water to beans). Add ½ teaspoon baking soda.
–Bring to a boil, cover, and lower heat to a simmer. Continue to simmer until beans are softened, about an hour.
–Remove from heat, strain, and allow to cool.

The chick peas are now ready to use to make hummus.
Recipe by The Catholic Foodie at https://catholicfoodie.com/lebanese-hummus-and-homemade-pita-bread