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Lebanese Hummus
Lebanese Hummus

Lebanese Hummus

Posted by Fadi Safadi on Jul 11, 2010

Hummus has become increasingly popular, and can be found at the most unlikely locations.
Unfortunately, it is most often served bland, lacking in taste, resembling refried beans. In Lebanon we don't do bland.

To put it in context, Hummus would be served as a side dish on a Lebanese table, along an astonishing number of other side dishes we call mezza. They are meant to be flavorfull, and complimentary to the meal. Baba Ghanouj (or moutabbal) is the natural twin to Hummus, but it is significantly more labour intensive (I'll post that one later when I have more time).

Hummus is also used mixed with other ingredients in the same bowl, my favorite is to garnish the top with Aliyyeh (ground lamb with onions, pine-nuts, and spices). Children grow up dipping their fries in hummus.

Ingredients

  • Garbanzo Beans, either boiled till soft or just get a can of pre-made hummus to start with.  I buy mine from the Fresno Deli, a brand like Califronia Gardens, or Cortas, or Alwadi-El-Akhdar.
  • Sesame Seed Oil - Tahini - same from the deli, about 3 to 4 table-spoons
  • Garlic, has to be mashed fine, I use a mortar & pestle with one or two cloves sprinkled with salt for traction
  • Lemon, to taste
  • Olive Oil, 1 table spoon
  • Salt, to taste

Instructions

  1. Empty the soft beans or can contents into your Cuisenart
  2. Add 3 table-spoons of Sesame seed oil, 1 clove of garlic, olive oil
  3. Mix on low until you have a smooth consistency
  4. Taste it, and add lemon / salt / more sesame seed oil to taste
  5. Place in a shallow bowl, use a spoon to make a moat
  6. Garnish the center with soft Garbanzo beans
  7. Add a few sprinkles of Paprika to the edges
  8. Fill the moat with your best Olive Oil

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