Recipe by: Lusine Khachatryan

Source: Family Recipe

Serves: 2 – 3



  • 1 cup of garbanzo beans (chickpeas) – half the liquid reserved
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 clove garlic, chopped
  • 1 tsp salt
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika


  • Place lemon juice, tahini, cumin, chopped garlic and salt in a blender.
  • Blend until creamy and well mixed.
  • Pour garbanzo beans (soaked overnight and cooked) into a blender, reserving about a tbsp for garnish.
  • Add a tbsp of water along the way until you get a creamy texture.
  • Transfer the mixture to a medium sized serving bowl
  • Sprinkle with cumin and paprika and pour olive oil over the top.
  • Garnish with reserved garbanzo beans.

Download PDF version here: lebanese-hummus-lusine-khachatryan