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Lebanese hummus is a dip made from chickpeas, tahini, garlic, lemon juice, and spices. It has a subtle blend with more emphasis on chickpeas than extra spices. Chickpeas are cooked longer and ground finer, and it is served with pita bread or vegetables.
At the most basic level, Lebanese hummus is a dip or spread made from chickpeas, tahini, garlic, lemon juice, and a few spices that have been ground together into a fine paste. At first, Lebanese hummus may appear very similar to other types of hummus from the Middle East, although closer inspection indicates that its texture and presentation vary slightly. Unlike some Israeli hummus, Lebanese hummus tends to be a more subtle blend with more added tahini and with more emphasis on chickpeas than extra spices like garlic, red peppers or cumin that can overwhelm the dish. Chickpeas also tend to be cooked longer and ground much finer, so the finished texture is silky. Despite minor differences, Lebanese hummus is still presented in a bowl, sometimes with a drizzle of olive oil, and eaten with chunks of pita bread or vegetables.
The first step in making Lebanese hummus is cooking the chickpeas which make up the bulk of the dish. Whether made with dried chickpeas or soaked canned chickpeas, they are boiled in water before being used, then cooked. At some point during the process, the softened chickpeas are rubbed together in the pot to encourage the skins to peel off so the final texture will be smoother than if they were left on.
Once cooked, the chickpeas are placed in a food processor, mortar and pestle, or food mill and ground into a smooth paste. The next ingredient is tahini, which is a paste made from ground sesame seeds and a little olive oil. The tahini and chickpeas are mixed together until the color of the mixture turns pale.
At this point, different recipes for Lebanese hummus call for different ingredients. Most often, ground garlic and a pinch of cumin are added to the mixture. Other times paprika, salt, pepper, or even hot chili powder can be added. Fresh lemon juice is important to the overall taste and is mixed in towards the end, although the amount depends on how much lemon flavor is desired in the final dish. If the mixture becomes too thick, water can be added after the chickpeas have boiled to thin it to the desired consistency.
When served, Lebanese hummus is usually placed in a shallow, large bowl and drizzled with olive oil so that it sits on the surface of the dip. Fresh sprigs of parsley, mint or coriander can also be placed on top. It is traditionally served with pieces of pita bread which are used to scoop the hummus off the plate, although it can also be used with vegetables. Some recipes even use hummus as a dip for meats like roast lamb.
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