Authentic Lebanese Hummus Recipe
Creamy, homemade hummus is so easy to prepare and a million times better than store-bought!
Servings: 6 servings
- 1 15 oz canned garbanzo beans
- ¼ cup olive oil divided
- ¼ cup lemon juice fresh
- 3 tablespoon tahini
- 3 cloves roasted garlic (or fresh garlic)
- 1 teaspoon salt
- ½ teaspoon paprika (or cayenne pepper)
Drain garbanzo bean, reserving a few tablespoons of the liquid for later use. Add garbanzo beans to a food processor, along with 3 tablespoons of olive oil. Reserve the remaining tablespoon of olive oil.
Add the remaining ingredients and pulse until you have a smooth texture. Add the reserved garbanzo beans liquid to achieve the right consistency.
- I've never been a huge fan of cumin so I've never added it to my hummus mixture. If you do like it, feel free to add some. Remember, a little goes a long way!
- Sprinkling hummus with Za'atar gives it a delicious nutty, earthy flavor.
- Instead of drizzling hummus with olive oil, drizzle with sesame oil, it's a great way to incorporate even more sesame flavor.
- Store leftover hummus in an airtight container and store it in the fridge for up to 4 days.
Serving: 1serving | Calories: 195kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 595mg | Fiber: 4g | Sugar: 1g