Name: Hummus (Hoummos bi Tahini (hum-moose bee ta-hee-nee))
Yield: Serves 4 to 6 (About 1 pint)
Cuisine: Lebanese
Ingredients: ½ cup water; Tahini, found at specialty markets or online.; ½ teaspoon and ¼ teaspoon baking soda, divided; ½ teaspoon salt; 4 cups and 6 cups water, divided; alternatively: 1¼ cups dried garbanzo beans; ⅓ cup freshly squeezed lemon juice; 1 teaspoon salt; 2 large cloves garlic; 1 (15- or 16-ounce) can garbanzo beans (drained), about 1¾ cups; ⅓ cup tahini (mix well before using)

Preparation info

Serves
4 to 6
(About 1 pint )

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Between the nutty-tasting tahini and the buttery texture of the garbanzo beans, this dish is not only flavorful, but a good source of protein. Prepared hummus is available in many markets, but the flavor is not like that of homemade hummus, which is so easy to prepare—especially using canned garbanzos—you may never buy it again. Another option is to soak dry garbanzo beans overnight and cook them the following day. Serve hummus with toasted pita dippers, crackers, fresh vegetables, or your