Lebanese hummus is a staple of mezze, that convivial tradition of sharing small dishes, a bit like aperitifs in France or tapas in Spain. Made with chickpeas, tahini (sesame paste), and lemon, this creamy dip is naturally gluten-free, vegan, and rich in plant-based protein. It's the perfect accompaniment to raw vegetables or gluten-free tortillas.
Easy to make at home, it only requires a few simple ingredients and a blender. The secret to successful hummus? Well-cooked chickpeas, a touch of garlic, and a good balance between lemon and tahini.
It keeps for several days in the refrigerator, ideal for a spontaneous appetizer or a light meal.
Add a drizzle of olive oil, paprika, or fresh herbs to enhance its flavor.
With this recipe, you're ready for an impromptu aperitif, straight from Beirut.
Discover the authentic, quick and 100% gluten-free version, perfect for all occasions.
Ingredients
Preparation
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Drain the chickpeas, keeping some of the cooking water or aquafaba.
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In a blender, add the chickpeas, tahini, lemon juice, garlic, salt, cumin and 2 tbsp of water.
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Blend until smooth. Add a little water if needed to adjust the consistency.
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Taste and adjust the seasoning according to your preferences.
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Serve in a bowl, drizzle with olive oil and sprinkle with paprika or za'atar.
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Enjoy it fresh, with crunchy vegetables or gluten-free tortillas.
