Prep time: 15 minutes


Authentic Lebanese hummus. A recipe handed down to me from my grandmother who learned to cook in Lebanon as part of the Armenian diaspora.


3 cups
Chickpeas (Cooked. I make these in a crock pot on low heat for about 6 hours.)
3⁄4 cups
Water (I used water reserved from the cooked chickpeas)
1⁄2 cup
3 cloves
Garlic (Roughly chopped)
1 cup
Lemon Juice (Fresh lemons make a BIG difference here.)
1 tablespoon
Salt (or more to taste)
1⁄4 cup
Olive Oil
parsley (Chopped, whole bunch)
1 teaspoon


1) Combine all the ingredients, except the olive oil, parsley, and paprika, into a food processor (or blender) and puree until very smooth (about 4 minutes). Add more water if you prefer a smoother hummus.
2) Spoon the hummus in a wide shallow bowl or container (I use a big pyrex) and spread the top smooth. Sprinkle generously with paprika, pour on a layer of olive oil (this will remain on top of the hummus) and garnish with parsley.