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Hummus Recipe:


  • 3 medium cloves garlic peeled

  • 2 teaspoons sea salt

  • 2 cups dried organic chickpeas (you can use 2 cans instead but I prefer dried)

  • 1/3 cup of tahini (make sure the tahini is viscous not solid) (you can also use almond or hazelnut butter in lieu of the tahini)

  • extra virgin olive oil

  • 1-2 fresh soft lemons


  1. Rinse chickpeas, then soak them in cold water & boil until they become soft. While boiling the chickpeas remove any scum as it floats the the surface and add more water if the water evaporates but they are not yet fully cooked. You can also opt to use the crockpot and cook the chickpeas overnight). Do NOT drain the water into the sink, instead keep it to the side in case you want the consistency of the hummus to be more liquidy.

  2. Pulse the salt and garlic cloves together in a blender and then remove the majority of it from the food processor using a spoon. Set aside

  3. Add the chickpeas to the food processor using a straining spoon (you might have to make two batches depending on the size of your food processor..I always make a lot and save it in the fridge for when friends come over)

  4. Add the juice from one lemon & the tahini

  5. Pulse all in food processor, look at its color it should be more tan than white, for a less thick hummus you can add a little of the liquid from the can.

  6. Making hummus is all about personalizing it to your own tastebuds. I love lemon, garlic and salt so I will douse it in all three. Taste it after the first process and add each ingredient accordingly. Lebanese hummus is all about the lemon.

  7. Once you have it where you like it put it in a plate, drizzle olive oil, and garnish with three olives.

Made with LOVE by Leila ;)


E-mail with questions or to let us know how it went!

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