In the four years that I have lived in America, this place has not only served me mediocre weather, but also mediocre Arabic food. The one thing I miss most about home is the delectable Lebanese food — especially the luscious, silky, smoothest-ever hummus.

This hummus recipe is a keeper. It is so smooth and creamy, it tastes exactly like the one we used to get at our local Arabic restaurant called Lebanese Flower, back at home in Abu Dhabi. 1 can (16 oz) – chickpeas OR 1 cup chickpeas soaked overnight and pressure cooked 1 cup + 1/2 cup – chickpea stock (preferred) or water 1/2 cup – labneh OR greek yogurt (If using regular yogurt, make sure to strain out the water) Salt to taste 1/4 cup – olive oil 2 tablespoons – lemon juice freshly squeezed 2 to 3 cloves – garlic 1/4 cup – tahini (you can use store bought paste or make your own by blending together 1/8 cup roasted sesame seeds with 1/8 cup olive oil) Cayenne pepper, parsley and olive oil for garnish