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Lobster Hummus

Chef Bob's Lobstah Trap


Chef Bob's Lobstah Trap's Lobster Hummus - BRIENNE BOORTZ
  • Brienne Boortz
  • Chef Bob's Lobstah Trap's Lobster Hummus


For the hummus:
5 15.5 oz. cans garbanzo beans, drained, liquid reserved
11/2 c. garbanzo bean liquid
1 c. ice cubes
8 cloves garlic, peeled
1 c. lemon juice
4 tsp. seasoned salt
1/4 tsp. cumin
3 tbsp. tahini
1/4 c. olive oil

Lobster meat, cooked
(allow 2 oz. per person)
Lemon wedges for garnish
Pita triangles, tortillas, lettuce leaves, raw veggies or the dippers of your choice


Drain liquid from canned garbanzo beans, reserving 11/2 cups (the liquid from about two cans). Add ice to garbanzo bean liquid and set aside. Pour garbanzo beans into a food processor, then add garlic, lemon juice, seasoned salt and cumin and process to combine. Add tahini and olive oil, then process on high. Strain reserved bean liquid and add slowly to running food processor until hummus reaches the consistency of thick pancake batter. Yields about 64 oz. hummus that can be kept refrigerated for up to 10 days.

Plate 3 to 4 oz. of hummus per person, top with lobster meat and garnish with a lemon wedge. Serve with the dippers of your choice.


The recipe is actually my sister Jan’s, with a couple of slight modifications so it could be made into a larger batch and used specifically on the food truck. The keys to this are: First, use a good tahini — mine is from Turkey — and, second, chill the garbanzo bean liquid in ice and add slowly as the last step for a creamier texture. We serve this both with and without lobster on the food truck.

— Submitted by Chef Bob's Lobstah Trap owner/chef Bob Derian

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