Lebanon strikes the latest blow in an escalating hummus war with Israel.

Earlier this year, Israelis, who are also passionate about the smooth chick-pea spread, produced the 4,090-kilogram portion of hummus made by 50 chefs and put in a six-meter satellite dish.

Lebanon fought back, as 300 chefs in white coats of the al-Kataaf cooking school mashed up 10-tons of a special recipe for the occasion.

They mean business.

Sous-chef Alain Abou says it is not just about quantity, it is important for the hummus to taste good as well, even better, of course, than the Israelis’ creation.

“All the recipes, we prepare it before, we make it, we check it, so it is very good recipes,” said Abou. “We will beat it not in the army, but in the hummus.”