Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Lebanese Hummus for Crowds or Family
Posted: December 13, 2016
Recipe by: Joy!
Source: My 47 years in Lebanon!
You can make a family sized amount of hummus with two or three cans of garbanzo beans, or make a large amount for a wedding or a church meeting and potluck, by following this recipe.
Active Time
2 hours
Total Time
8 hours
Serves
5-100

Ingredients:

Hummus

  • 3 c. of garbanzo beans/chickpeas
  • 1 clove garlic, cut into quarters
  • 1 to 1-1/2 tsp. iodized salt
  • 1/3 c. olive oil, plus more for garnish
  • 5 to 10 drops Worcestershire sauce
  • 1/2 tsp. white pepper
  • 5 tbsp. fresh squeezed lemon juice, or 1/3 c. of Italian lemon juice
  • 1/4 c. water or juice from cooked beans
  • 1 tbsp-1/3 c. tahini (to taste)
  • 1/2 c. garbanzo beans, for garnish
  • parsley, for garnish
  • sumac spice, for garnish

Directions:

Hummus

  1. 1. Place 1-2 lbs. of mostly cooled garbanzo beans into a 3 or 4 c. food processor bowl.
  2. 2. Place garlic, salt, olive oil, Worcestershire sauce and white pepper over garbanzo beans and process 15 to 20 seconds.
  3. 3. Add lemon juice and water and process for 20 more seconds.
  4. 4. Add tahini and process. Taste and adjust flavor as desired.
  5. 5. Place hummus in serving dish and drizzle olive oil over top after decorating the surface with chickpeas, parsley, and sumac spice.
  6. 6. Serve with corn chips, fresh veggies, pita chips, potato chips, or pita bread.

Cooking Garbanzo Beans

  1. 1. Place one or two lbs. of dry garbanzo beans in 3 to 6 qts. of water and soak overnight. These will double in size.
  2. 2. Rinse garbanzo beans several times and wash them again before you put them in the slow cooker.
  3. 3. Into the slow cooker, place 1 or 2 lbs. of garbanzo beans, sorted and rinsed several times.
  4. 4. Place in your slow cooker: 5 to 7 c. of water, 1 or 2 lbs. of soaked garbanzo beans, 1/2 tsp. baking soda.
  5. 5. Plug slow cooker in.
  6. 6. Cover and cook on high heat for 4 hours or on low heat for 8 or 9 hours or until tender.
  7. 7. Taste to make sure they are tender and done. Unplug the unit.
  8. 8. I often cook a pot of chickpeas and put half in a plastic bag in my freezer for next time.

Author's Notes:

Variation of hummus: BABA GHANOUJ You can also do the same thing with roasted eggplant, but don't use too much lemon juice. I usually add 1/2 c. yogurt with that as well. It's called Baba Ghanouj which means, "Daddy is Spoiled by our Good Cooking". Scrape the insides out after you bake the eggplant in the oven for 40 or so minutes. Squeeze and rinse the bitterness out with water by soaking it for a bit. It makes a big difference to squeeze and get that nasty stuff out. Place them in a large strainer. Other times, for other purposes, I will cut eggplant chunks up and sprinkle them with salt and leave them in a colander. The nasty juice will drip out and the eggplant is great then for curries or vegetable dishes. Then I fry the chunks or bake them in the oven with a little olive and avocado oil. Sometimes I wash the salt off if they are too salty. LEBANESE FISH SAUCE If you’d like to impress someone, this fish sauce is a lovely way to do so, if they like fish. For a fantastic sauce, make the tahini sauce as for hummus, but instead of using garbanzo beans, you need to buy and pick the leaves off of 1 or 2 bunches of parsley. Throw away any yellow leaves. Flat Italian parsley is best, but curly parsley works very well too. Wash leaves well and let them soak in water for half an hour. Chop them in a food processor and put them in a mixing bowl. Make the hummus recipe without the garbanzo beans. Add the sauce with tahini and lemon juice, salt and pepper to the parsley, and serve it with salmon or any kind of fish. You can also use the tahini sauce over cooked cauliflower or mashed beets until you get too tired of it. Lebanese people bake fish in this sauce too.

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Lebanese Hummus for Crowds or Family

Source: My 47 years in Lebanon!

  • Prep
    2 hours
  • Total Time
    8 hours
  • Serves
    5-100

Description

"You can make a family sized amount of hummus with two or three cans of garbanzo beans, or make a large amount for a wedding or a church meeting and potluck, by following this recipe."

Ingredients

Hummus

  • 3 c. of garbanzo beans/chickpeas
  • 1 clove garlic, cut into quarters
  • 1 to 1-1/2 tsp. iodized salt
  • 1/3 c. olive oil, plus more for garnish
  • 5 to 10 drops Worcestershire sauce
  • 1/2 tsp. white pepper
  • 5 tbsp. fresh squeezed lemon juice, or 1/3 c. of Italian lemon juice
  • 1/4 c. water or juice from cooked beans
  • 1 tbsp-1/3 c. tahini (to taste)
  • 1/2 c. garbanzo beans, for garnish
  • parsley, for garnish
  • sumac spice, for garnish

Directions

Hummus

  1. 1. Place 1-2 lbs. of mostly cooled garbanzo beans into a 3 or 4 c. food processor bowl.
  2. 2. Place garlic, salt, olive oil, Worcestershire sauce and white pepper over garbanzo beans and process 15 to 20 seconds.
  3. 3. Add lemon juice and water and process for 20 more seconds.
  4. 4. Add tahini and process. Taste and adjust flavor as desired.
  5. 5. Place hummus in serving dish and drizzle olive oil over top after decorating the surface with chickpeas, parsley, and sumac spice.
  6. 6. Serve with corn chips, fresh veggies, pita chips, potato chips, or pita bread.

Cooking Garbanzo Beans

  1. 1. Place one or two lbs. of dry garbanzo beans in 3 to 6 qts. of water and soak overnight. These will double in size.
  2. 2. Rinse garbanzo beans several times and wash them again before you put them in the slow cooker.
  3. 3. Into the slow cooker, place 1 or 2 lbs. of garbanzo beans, sorted and rinsed several times.
  4. 4. Place in your slow cooker: 5 to 7 c. of water, 1 or 2 lbs. of soaked garbanzo beans, 1/2 tsp. baking soda.
  5. 5. Plug slow cooker in.
  6. 6. Cover and cook on high heat for 4 hours or on low heat for 8 or 9 hours or until tender.
  7. 7. Taste to make sure they are tender and done. Unplug the unit.
  8. 8. I often cook a pot of chickpeas and put half in a plastic bag in my freezer for next time.

Author's Notes

Variation of hummus: BABA GHANOUJ You can also do the same thing with roasted eggplant, but don't use too much lemon juice. I usually add 1/2 c. yogurt with that as well. It's called Baba Ghanouj which means, "Daddy is Spoiled by our Good Cooking". Scrape the insides out after you bake the eggplant in the oven for 40 or so minutes. Squeeze and rinse the bitterness out with water by soaking it for a bit. It makes a big difference to squeeze and get that nasty stuff out. Place them in a large strainer. Other times, for other purposes, I will cut eggplant chunks up and sprinkle them with salt and leave them in a colander. The nasty juice will drip out and the eggplant is great then for curries or vegetable dishes. Then I fry the chunks or bake them in the oven with a little olive and avocado oil. Sometimes I wash the salt off if they are too salty. LEBANESE FISH SAUCE If you’d like to impress someone, this fish sauce is a lovely way to do so, if they like fish. For a fantastic sauce, make the tahini sauce as for hummus, but instead of using garbanzo beans, you need to buy and pick the leaves off of 1 or 2 bunches of parsley. Throw away any yellow leaves. Flat Italian parsley is best, but curly parsley works very well too. Wash leaves well and let them soak in water for half an hour. Chop them in a food processor and put them in a mixing bowl. Make the hummus recipe without the garbanzo beans. Add the sauce with tahini and lemon juice, salt and pepper to the parsley, and serve it with salmon or any kind of fish. You can also use the tahini sauce over cooked cauliflower or mashed beets until you get too tired of it. Lebanese people bake fish in this sauce too.

Return to Recipe Index
Return to top
Back to top