A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!Although it takes more effort, it tastes better if you make this with cooked dry chickpeas instead of canned. Let the dip rest for several hours in the refrigerator before serving it to let the flavors settle in and round out the taste of the garlic. If you think "maybe it's not quite spicy enough" when you taste the dip right after it's made, it should become just right after having it sit for some time. Tahini (sesame paste) is hard to get in Japan, so I substituted in nerigoma sesame paste which is just a tad thicker in consistency. If you don't have nerigoma either, you can just try adding about a teaspoon of sesame oil. Recipe by nohunohu

Two of my grandparents were from Lebanon, thus I grew up eating and loving Middle Eastern food. This is how I make hummus these days. Note: A Nutribullet-kind of blender will yield a smoother hummus than a food processor will.#GoldenApron23 #appetizer #party

This hummus that my Turkish friend had made was so delicious! I was amazed. I asked for the ingredients and made it myself. It has such a satisfying flavor.Peel the thin skins off the boiled chickpeas and then boil them again. This is the secret to creating a smooth paste.Turkish Tortillas =Turkish Pizza =For an easy to make amount. Recipe by Kuminchan

Niebe is highly nutritious and has great flavor. Smoked paprika would also be great (no need to add cumin in that case).

this is so fast and easy. It is served with Lebanon or Arabic bread. we also use it as a dip for the grilled chicken wraps. very yummy

An amazing recipe for hummus, approved even by our Lebanese friends!

I got into a Hummus on whole-grain crackers craving. Seemed expensive and not quite to my taste. So I came up with this.