Lebanese Lebanese Hummus Recipe

Makes 4 to 6 servings


  • 8 oz dried chickpeas, soaked in water over night
  • 3-4 tbsp. olive oil
  • 1-2 cloves garlic, crushed
  • juice of 1 lemon
  • juice of 1/2 large orange
  • 3-4 tbsp. tahini
  • sea salt and ground black pepper
  • pitta bread
  • 1 tbsp. olive oil & 1 bunch fresh chopped cilantro, to garnish

Drain the chickpeas and place them in a pan with plenty of water. Bring to a boil, reduce the heat, and simmer, uncovered, for about 1 1/2 hours until soft. Drain the chickpeas, reserving a few spoonfuls of the liquid, and discard any loose skins. Place the chickpeas and liquid into a blender or food processor and blend until it forms a thick paste. Add the olive oil, garlic, orange juice, and tahini, and blend thoroughly. Season to taste.

Transfer the hummus to a serving bowl and drizzle a little oil over the top. Sprinkle with a little cilantro and serve with warm pitta bread.

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