Due to demand and requests, I am posting some traditional Lebanese Mezza dishes. This is a variation of the regular Hummus that is also common on a Lebanese Mezza table.
- 2 cups Chick Peas, drained
- 2 ½ tbsp Tahini (sesame paste)
- 1 tbsp Lemon juice
- ½ tsp Garlic
- 1 tbsp Plain Yogurt
- 2 tbsp finely chopped Parsley
- 1 tbsp finely chopped Spring Onions
- Salt, to taste
If you’re using dried chick peas, soak them with lots of water overnight. The next day, boil them until tender. If using canned chick peas, I prefer if you boil them once more, until they are very tender. In a processor, mix all the ingredients except the parsley and spring onions. Process on high until the mixture is very smooth. Remove from the processor, and mix in the chopped parsley and spring onions. Spread nicely in a serving dish and garnish with whole chick peas and chopped parsley. I prefer to wrap my dish with cling film, refrigerate then serve cold alongside with warm pita or Lebanese bread.