Ingredients (use vegan versions):
15 oz. can of Chick Peas (Garbanzos), strained
1/5 cup (1.5 oz.) Tahini (sesame seed paste)
1 clove garlic
1/2 - 1 teaspoon salt
1 oz. lemon juice (about 1/2 of a med. sized lemon)
2.5 oz. cold water
2-4 tablespoon olive oil (optional)
a pinch or two of dried or fresh parsley fakes (optional)
a few sprinkles of paprika (optional)
3-6 rounds of vegan pita bread
Combine chick peas, tahini, garlic, salt, and lemon juice in a food processor. Process on high for 3 minutes, adding water as needed. Spoon out into a large dinner plate and spread evenly. Chill. (optional) Garnish with olive oil, parsley, and paprika.
Serve with Pita, warmed for a minute in a 250 degree (f) oven.
This is an incredible, authentic Lebonese recipe. Most Humus 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.