Mashed chickpeas, tahina, olive oil.
Premium dried chickpeas soaked overnight and cooked until tender, tahini (sesame paste), fresh lemon juice, garlic, ice water for creaminess, topped with extra virgin olive oil, paprika, and whole chickpeas. Our hummus is blended to silky perfection.
The Levant region (Lebanon, Syria, Palestine, Jordan), with Lebanese hummus style developed in the cities of Beirut, Tripoli, and Sidon. Lebanese coastal cities, particularly Saida (Sidon), are famous for producing the finest tahini, which is the secret to exceptionally smooth Lebanese hummus. Each Lebanese city claims its own special technique.
While the exact origins of hummus are debated across the Middle East, Lebanese hummus stands apart for its exceptionally smooth, creamy texture achieved through a unique preparation method. Historical records show chickpea-based dishes in the Levant dating back to the 13th century, but Lebanese cooks elevated hummus to an art form by adding ice water during blending and using premium tahini from Saida. In Lebanon, hummus isn't just food—it's a daily ritual, eaten with warm pita for breakfast, lunch, or dinner.
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