1 (15 ounce) can chickpeas, drained
1/5 cup (1 1/2 ounces) tahini
1 clove garlic
1/2-1 teaspoon salt
1/2 medium lemon, juiced (about 1 ounce juice)
2 1/2 ounces cold water
2-4 tablespoons olive oil, optional
1-2 pinches dried or fresh parsley, optional
few sprinkles paprika, optional
3-6 rounds pita bread, warmed
1. Combine chickpeas, tahini, garlic, salt, and lemon juice in a food processor.
2. Process on high for 3 minutes, adding water as needed.
3. Spoon out into a large dinner plate and spread evenly. Chill, if desired.
4. Garnish with olive oil, parsley, and paprika. Serve with pita.
This is an incredible, authentic Lebonese recipe. Most hummus recipes have too much garlic, too much tahini, or use some of the strained off garbanzo bean juice. If you want a tasty, resturant-grade recipe, this is it.'