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Cooking School Melbourne

Chicken and Rice

My Lebanese Kitchen
My Lebanese Kitchen

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Cooking School Melbourne
Cooking School Melbourne

Chicken and Rice


My Lebanese Kitchen's Famous Hummus Recipe

This authentic Lebanese recipe for Hummus has been handed down from generation to generation. Freshly made by you with quality ingredients and love, you will taste the difference.

Hummus - Chickpea dip

Makes 3 cups


4 tablespoons of tahini

4 medium garlic cloves crushed

1/3 cup lemon juice

1/3 cup water (room temperature)

2/3 teaspoon of salt

1 cup of dried chickpeas – makes 2½ to 3 cups cooked

Sweet paprika, mint or parsley leaves and olive oil to decorate


Cover chickpeas in twice their volume of cold water and soak overnight. The next day rinse the chickpeas well, place in a large pot cover with cold water and bring to the boil then reduce heat to a medium simmer and allow to cook for 1½ to 2 hours, until the chickpeas are soft.

When the chickpeas are cool place in a food processor with the other ingredient’s, blend until smooth and evenly mixed. If your food processor is small you may need to do this process in portions. The hummus should be smooth with a balanced flavour of tahini, lemon, garlic and chickpeas. Adjust to suit taste.

Serve with Lebanese bread, hummus is great as an entree, equally goes very well as a side dish for babequed or grilled meat and is always on the menu at a Lebanese BBQ's.

Edited Image 2014-4-1-14:49:32


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