Lebanese style Hummus

An ever evolving recipe that I have played with many times. I've even added a special ingredient that a friend divulged to me to make it more authentic.

1 - 14.5 oz. Can Garbanzo Beans, rinsed and drained (remove the skins for smoother hummus)

1 to 5 - Cloves Garlic (adjust depending on how garlicky you like your hummus)

2 Tbsp. - Olive Oil

¼ Cup - Tahini Oil

¼ Cup - Lemon Juice

½ to 1 Tsp. - Kosher Salt (adjust according to your taste)

½ to 1 Tsp. - Cumin

⅛ to ¼ Tsp. - Lebanese Seven Spice (adjust according to taste)

1 to 3 Tbsp. - Cold Water

Add lemon juice and tahini oil to food processor and pulse for about 30 seconds to whip the mixture. Be sure that the lemon juice/tahini combo is well mixed, it will help create a smoother hummus.

Once you have your lemon juice/tahini whip, add in the garlic, olive oil, kosher salt, cumin, and Lebanese seven spice. Blend for about another 30 seconds or until the garlic is well minced and the other ingredients are well distributed.

Add half of the garbanzo beans to the processor and blend until the beans are all broken down into a pastey consistency.

Add the rest of the beans in now and blend until the pastey consistency is reached again. You may also add in a few tablespoons of cold water during this process to help smooth out the hummus if it is still too chunky or thick.

To create some extra flavor and visual flare when serving you can drizzle olive oil and sprinkle paprika over the hummus.

The special ingredient, Lebanese seven spice, can add a very strong spice flavor to the hummus so it is recommended to not overuse it. I have found that adding about an ⅛ of a tsp or even a pinch of it is just about right to not be overpowering.

I also tend to add a little bit more cumin than what is called for since I like the flavor it adds to the hummus.

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