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Lebanese Meze Hummas

• 1 (1 lb) can chickpeas, drained
• 1/3 cup lemon juice
• 1/3 cup tahina paste
• 2 cloves garlic
• Olive Oil
• Fresh mint, chopped or dry mint, crumbled.

Whirl chickpeas in blender with lemon juice, tahina paste and garlic. Place in bowl. Pour a little olive oil on top. Sprinkle with finely chopped fresh mint or crumbled dry mint. Serve with pita bread.

Norma Shotz- Artpark Culinary Treasures

Printable copies:

• lebanes emeze hummus 3×5 card
• lebanese meze hummus 4×6 card
• lebanese meze hummus full page