Authentic Lebanese Hummus (Ultra-Creamy & Smooth Every Time)
This authentic Lebanese hummus is ultra-smooth, creamy, and better than anything you would buy at the store! There is no thick or pasty texture here, just a velvety hummus every time. This recipe focuses on the traditional preparation method of peeling the chickpeas. This creates the smoothest texture, while keeping the flavor.
Prep Time
30 Minutes
Total Time
30 Minutes
Servings
4 sides
Smooth hummus is one thing I am very serious about. After years of making hummus, I can say smooth hummus comes down to two non-negotiable steps! (Peeling the chickpeas and adding ice water slowly.)
I use a small food processor with great results. But, if you want the absolute smoothest hummus, break out your medium sized high performance blender (mine is a 64 ounces, too large for this recipe). If you want spice, use my harissa paste recipe to make spicy hummus!
What is Hummus?
Hummus is a Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and salt. The texture is smooth and creamy. The flavor is distinctive thanks to the tahini. Hummus is perfect as a dip with pita bread or fresh vegetables. A sandwich condiment (try my Mediterranean wrap), or mixed with additional lemon and water into a creamy salad dressing.
While store-bought hummus is convenient, it lacks the texture and flavor of authentic hummus. And, the only way to have smooth hummus is to make it at home.
How is Lebanese hummus different from other hummus recipes?
Lebanese hummus is prized for having an exceptionally smooth and creamy texture and balanced flavors. Compared to other hummus recipes across the Middle East, the Lebanese version has a much lighter texture and flavor thanks to the lemon and one clove of garlic.
Canned vs. dried chickpeas
Traditionally, hummus is made using dried chickpeas that have soaked overnight. My recipe uses a couple of tricks that will also give you smooth and creamy authentic hummus so good even Lebanese grandmothers would approve!
Hummus is My Comfort Food
There is so much I can say about good hummus, but you probably don’t have an hour. The truth is, once you have homemade Lebanese hummus there is no going back! In fact the Lebanese take pride in making ultra smooth hummus.
Some recipes insist that boiling the chickpeas is the only way to get smooth hummus. I have tried it several times. I can tell you making Arab hummus by boiling can result in a smooth texture. But it’s also like boiling vegetables, all the flavor is boiled out.
By using a baking soda soak instead of a long boil, the nutty flavor of the chickpea is preserved. Which is why I stand by this method. It has the flavor and texture that makes it stand out. Try it and let me know what you think in the comments!
Made With Love, Ruth
Watch how to make ultra smooth hummus
Watch and see how I peel off the chickpea skins when making ultra smooth hummus.
Lebanese Hummus Ingredients
Baking soda
Baking soda serves two purposes. It helps to soften the chickpeas and loosen the skins, making it easier to pinch them off.
Chickpeas (garbanzo beans)
Chickpeas are the main ingredient in hummus. Canned chickpeas are convenient, but dried chickpeas soaked overnight will give you the best flavor. Use your preference, but if you’re using dried chickpeas plan to add the overnight soak into the preparation time.
Extra virgin olive oil
There are many different levels of olive oil on the market. When you make hummus, you want to use the best olive oil in your budget. It truly makes a difference.
Fresh lemon juice
Lightens up the hummus. You always want to use fresh lemon and never the stuff in the yellow bottles. If you’re like me and love lemon, add to your preference. I do!
Fresh garlic
You want to add one clove of garlic to add flavor and balance. I find the more garlic I add, the hummus loses its distinct Lebanese flavor.
Tahini
Tahini is made by grinding roasted sesame seeds into a thick spread similar to peanut butter. If your tahini has separated, give it a good stir it before using. If you need a substitute, check out my page, which is dedicated to tahini substitutes.
Instructions
Step One: Prep
Start by rinsing and draining the chickpeas. Place them on one half of a tea towel. Cover with the other half and rock back and forth 7–10 times. This step helps loosen the skins. Pick up any skins that fall off.
Step Two: Soak Chickpeas
Place the chickpeas in a bowl of warm water and cover them with an inch of water. Sprinkle baking soda on top and let them soak for 10 minutes. Some of the loose shells from the step above will rise to the top.
Step Three: Remove the Shells
After 10 minutes, scrape off skins that have risen to the top. Then, pick up a small handful of chickpeas (5–7) and pinch off the skins. This step creates ultra-creamy Lebanese hummus. Don’t worry about being perfect, just do the best you can. As you go, this step will start to move quickly. It’s okay if some skins remain; I aim for about 80%. Rinse the chickpeas with fresh water and drain them.
Step Four: Blend Chickpeas
Add the chickpeas to a food processor and pulse for 1 minute. This will create a rough paste.
Pro Tip: High-performance blenders make the creamiest hummus! If you have one, use it instead of a food processor.
Step Five: Add Ingredients
Add the lemon juice, tahini, garlic, 1 tablespoon of olive oil, and salt. Pulse until smooth. While blending, either add two ice cubes or drizzle in 1/4 cup of ice water. Continue blending for 2–3 minutes until smooth.
Pro Tip: When tahini is mixed with water, it can seize up. The result is grainy hummus. The most common method is to drizzle in ice water. Feel Good Foodie recommends adding two ice cubes. I have tried it and it’s genius!
Step Six: Serve
Spoon the hummus on a small plater. Using the back of a spoon, carve out 1–2 wells. Drizzle each well with 1 tablespoon of olive oil. (Optional) Dust the hummus with paprika.
Hummus Variations
Adding flavors to hummus is so easy! Simply mix in different ingredients to create a unique flavor. Below are a few suggestions, simply blend with the other ingredients in Step Five above.
- Green harissa hummus is loaded with fresh herbs and only slightly spicy!
- Moroccan harissa hummus is spicy, but only as spicy as the amount of harissa added!
- Red bell pepper hummus is as easy as roasted red pepper sauce (ajvar) or jarred red peppers.
- Roasted garlic hummus is as easy as buying garlic that is already roasted.
What to Serve with Hummus
- Fresh veggies – cucumber, cherry tomatoes, bell pepper strips, radishes
- Mediterranean sandwiches with hummus as the spread and falafel patties or fresh veggies.
- Pita bread – you can serve this warm or toasted. I also like the pita crisps!
- Tabbouleh– a personal favorite and my other comfort food!
Frequently Asked Questions
If you tried this Lebanese hummus, please leave a star rating and let me know how it went in the comments below.
Authentic Lebanese Hummus (Ultra-Creamy & Smooth Every Time)
Equipment
- 1 strainer
- 1 tea towel
Ingredients
- 15 ounces canned chickpeas (garbanzo beans)
- 1 tablespoon baking soda
- ¼ cup lemon juice
- 2 tablespoons tahini
- 1 whole garlic clove
- 3 tablespoons extra-virgin olive oil (divided)
- ½ teaspoon salt
- ¼ cup ice water
- 1 teaspoon paprika (optional)
Instructions
- Prep: Start by rinsing and draining the chickpeas. Place them on one half of a tea towel. Cover with the other half and rock back and forth 7–10 times. This step helps loosen the skins. Pick up any skins that fall off.
- Soak Chickpeas: Place the chickpeas in a bowl of warm water and cover them with an inch of water. Sprinkle baking soda on top and let them soak for 10 minutes. Some of the loose shells from the step above will rise to the top.
- Remove the Shells: After 10 minutes, scrape off skins that have risen to the top. Then, pick up a small handful of chickpeas (5–7) and pinch off the skins. Don’t worry about being perfect, just do the best you can. As you go, this step will start to move quickly. It’s okay if some skins remain; I aim for about 80%. Rinse the chickpeas with fresh water and drain them.Note: this is the secret to achieving ultra smooth texture in Lebanese hummus.
- Blend the Chickpeas: Add the chickpeas to a food processor and pulse for 1 minute. This will create a rough paste.
- Add the Rest of the Ingredients: Add the lemon juice, tahini, garlic, 1 tablespoon of olive oil, and salt. Pulse until smooth. While blending, either add two ice cubes or drizzle in 1/4 cup of ice water. Continue blending for 2–3 minutes until smooth.Tip – High-performance blenders make the creamiest hummus! If you have one, use it instead of a food processor.
- Serve: Spoon the hummus on a small plate. Using the back of a spoon, carve out 1–2 wells. Drizzle each well with 1 tablespoon of olive oil. (Optional) Dust the hummus with paprika.
Notes
- Kalamata olives
- Quartered cherry tomatoes
- Parsley
- Feta cheese
Hi Roxanne, thank you so much for letting me know. I wonder if there was an issue with the host server last night? I hope you were able to make the hummus and you liked it. Ok, loved it! Ruth
This is a perfect base hummus for all the flavors I love. I added roasted red peppers into my mix, I’ll be doing a cumin and pine nut, and even some red pepper and lime combos. Thank you so much for this delicious recipe.
Hi Tami, I am so happy you liked this recipe! I love the combos. Red pepper is one of my favs. You will have to let me know how the red pepper and lime combo turns out. I think it could be great and I love that your are courageous with flavors!
Have a few different go to hummus recipes and this is being added to the group. Really love this straightforward, light and creamy version! I didn’t feel the soaking in baking soda made it any easier to peel the chick peas but if the baking soda helps make it creamier than it is worth the step. Added the paprika to the mix. Paprika has a lot of flavor as it is made of chili and bell peppers. It is definitely more than just a visual aspect! Will make again for sure!
Hello Erica! I am so happy you liked my recipe! I learned to make this recipe with baking soda and I have never tried it without. You peaked my curiosity! I am making several batches for Christmas, I will test out with and without baking soda. 100% agree about the paprika.
I didn’t think I liked hummus until I had a Lebanese hummus from a farmers market. After that I was on a mission to recreate it at home. This recipe is perfect. The one I loved was a cumin hummus with a touch of cilantro so I just added cumin powder and some fresh cilantro to this recipe and it turned out even better than what I was trying to recreate! I made it last week for the first time and this week I bought two cans of chickpeas so I could make a double batch! It’s so good I just want to eat it all the time!
Hi Mandy, thank you so much! Your kind words made my day. I am so glad you love this recipe. I am going to have to try it with cumin and fresh cilantro. I bet it will taste great!
I’ve tried so many hummus recipes because my family loves it. But nothing tasted as delicious as this one. Whereeee were you all this time? If I could, I’d give it 10 stars, lol. I made it with pita bread dip, YUM!!
Hi Harman! I am so happy you liked my hummus recipe. It was my grandmothers!
Making this for the second time. It’s that good!!! Creamy…so delicious.
Sharon, I am so happy you like it! Thank you for taking the time to leave a review. It really means a lot (and helps). Ruth
Homemade hummus is the best!