Lebanese Hummus

Name: Lebanese Hummus
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Lebanon
Ingredients: 2 cups chickpeas, cooked and peeled; 1/3 cup tahini; 1/4 cup lemon juice; 2 cloves garlic; 3 tbsp cold water; 2 tbsp olive oil, for serving; Paprika and chopped parsley, for garnish; Salt, to taste

6 servings10 min prep0 min cookEasy Lebanon

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The Story Behind It

The Tale of Lebanese Hummus

Story updated September 17, 2026

Chickpea-and-tahini spreads have ancient roots in the Levant and Eastern Mediterranean, though the modern recipe for hummus bi tahina is documented in Arabic cookbooks from Damascus and Cairo as early as the 13th century. Its exact country of origin is contested among several Levantine nations, Lebanon included.

Ingredients

Scale:· 6 servings

2 cups chickpeas, cooked and peeled
1/3 cup tahini
1/4 cup lemon juice
2 cloves garlic
3 tbsp cold water
2 tbsp olive oil, for serving
Paprika and chopped parsley, for garnish
Salt, to taste

Instructions

1Blend tahini and lemon juice first until light and creamy.
2Add garlic, chickpeas, and salt, and blend until smooth, drizzling in cold water as needed.
3Continue blending several minutes until silky smooth.
4Spread onto a plate, creating a well in the center.
5Drizzle with olive oil and sprinkle with paprika and parsley.
6Serve with warm pita bread.

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