Lebanese Hummus


2 15 ounce cans chickpeas (garbanzo beans)
¼ cup tahini
¼ cup extra virgin olive oil
1/3 cup lemon juice, freshly squeezed preferred
2 cloves garlic
½ teaspoon salt
½ teaspoon paprika
1 ice cube

Crispy chickpea topping
1 15 ounce can chickpeas (garbanzo beans)
2 tablespoons olive oil
¼ teaspoon salt
1 teaspoon paprika


Drain and rinse the can of chickpeas for the crispy chickpea topping. Dry the chickpeas on paper towels or a clean kitchen towel. (If the chickpeas are not dry, they will not crisp in the oven.) Once the chickpeas are dry, add olive oil, salt and paprika and mix well to coat. Line a baking sheet with foil and spread the chickpeas so they do not touch. Bake in the preheated oven for 20 minutes or until crispy.

Drain the 2 additional cans of chickpeas. It is not necessary to rinse them for the hummus.To a blender, add the chickpeas, garlic, tahini, ice cubes, salt, and paprika and blend. Blend until smooth, almost to a whipped consistency. Pour and set aside in a bowl.

Top the hummus with crispy chickpeas and drizzle with some extra virgin olive oil.

Serve with warm pita bread.



Notes and Instructions

Recipes and photo credit: Vinola V. Munyon