Authentic Lebanese Hummus Recipe (2024)

FAQs

What is the difference between Greek hummus and Lebanese hummus? ›

However, there are differences; these countries would serve different traditional food with their hummus recipes, and would tend towards making their hummus with local ingredients—i.e., a Greek hummus would likely use Greek olive oil and chickpeas, whereas a Lebanese hummus would use ingredients sourced closer to ...

It turns out that the earliest mention in the fascinating world of medieval Middle Eastern cookbooks of hummus is a 13th-century work attributed to the Aleppo historian Ibn al-Adeem (but that may alternatively have been written by an Ayyubid prince). The strongest evidence now points to Syria as the origin of hummus.

Say farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed spread, ideal for scooping with pita or as a standout on any Middle Eastern table. Hummus is a Middle Eastern spread made from a blend of chickpeas, tahini, lemon juice, olive oil, garlic, and spices.

As an appetizer and dip, diners scoop hummus with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant. Hummus is a popular dip in Egypt where it is eaten with pita, and frequently flavored with cumin or other spices.

Tahini adds a rich, nutty flavor that perfectly balances the earthy taste of chickpeas. The ratio of tahini to chickpeas in Israeli hummus is often higher than in other variations, making it exceptionally creamy and decadent.

Falafel is made from fava beans or chickpeas, or a combination of both. Falafel is usually made with fava beans in Egyptian cuisine, where it most likely originated, with chickpeas in Palestinian cuisine, or just chickpeas or a combination of both in Jordan, Lebanon and Syria and the wider Middle East.

Za'atar – an ancient Levant spice – is still used heavily by Lebanese cooks and classic dishes loved the world over, such as hummus and manoosh, were also a Levantine invention.

Hummus is very nutritious, but has a high water activity that supports the growth of several microorganisms, including spoilage microorganisms like Listeria monocytogenes, Salmonella, and Escherichia coli [6]. In addition, it is susceptible to microbial cross-contamination during preparation and post-processing [3].

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

Why does homemade hummus taste different? ›

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

Then, it's served with extra virgin olive oil and traditionally eaten with Arabic bread (pita). It's a very healthy snack that you can eat as a dip or add to grain bowls, sandwiches, or salads. This hummus recipe is the classic traditional Lebanese hummus that I grew up eating.

While hummus is a very healthy snack option, it should not be consumed in large quantities.

Put the cooked chickpeas, tahini, lemon juice, garlic, salt, pepper, and paprika in a food processor. Puree until smooth. If the hummus is too thick or dry, add a bit of the cooking liquid, more lemon juice, or tahini to taste.

It's the quintessential Middle Eastern dip made by blending chickpeas with tahini, garlic, and citrus. I grew up on it, and I'm convinced that this simple beige dip is some of the best stuff on earth! Creamy, satisfying and packed with plant-based protein.

Since the words Greece and Mediterranean have a better reputation in the West, a lot of restaurants owned by Lebanese and Palestinian people have called their restaurants Greek or Mediterranean restaurants making some people think hummus is Greek. There's no connection to Greece.

Hummus is made with chickpeas while Fava is made with either Santorini Fava or yellow split peas. There are other small differences and hummus often has other ingredients added to the basic recipe. But the beans are the core thing that separates these two delicious Greek dips.