My friend, Carrie Glick Miller, lived in Lebanon for a couple of years and participated in cooking classes while there. This is an authentic recipe she brought back with her. The first time I tasted it, I begged for the recipe.


  • 1 cup dry chick peas (or canned garbanzo beans)
  • 1/2 cup tahini (sesame seed paste)
  • 1/2 cup lemon juice
  • 3 cloves garlic, crushed
  • salt to taste
  • olive oil (to taste)
  • parsley, minced (garnish to taste)


Clean, wash and soak the chick peas over night. Drain and cover with cold water and boil until soft. Alternatively, cook the canned beans until soft. Drain, reserving the cooking water.

Puree the peas in a blender. Add alternately the tahini mixed with the lemon juice and a bit of water that the chick peas were cooked in. Add the garlic and salt to taste.

Serve in a flat dish. Garnish with a small amount of olive oil and the minced parley. Serve with pita torn into small pieces.

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Submitted 6/13/05.
Source: Carolyn Glick Miller
Submitted By: Janet Steiner
Hommas Modammas with Pita