Authentic Lebanese Hummus
Make Lebanese hummus at home that is smooth, creamy, and better than anything you would buy at the store! There is no thick or pasty texture here, just velvety hummus every time. This authentic Lebanese hummus recipe includes a secret trick (spoiler: it’s peeling chickpeas!) and turns out better than anything store-bought.
Smooth hummus is one thing I am very serious about. I have tried many other recipes and variations from the stores. One thing I know for sure: my creamy hummus is better than anything you can buy!
Now, making smooth hummus takes two extra steps. First, you must soak the chickpeas in baking soda for a few minutes. The baking soda will help to loosen the skins and soften the beans. Next, you must remove the skins on the beans (the casing). It sounds like more work than it is. Of course you can skip this step, but your hummus will be similar to store-bought, coarse.
I typically use a food processor. I have a small one that is perfect. But if you want the absolute smoothest hummus, now is the time to break out your medium sized high performance blender. Finally, while blending you can add additional ingredients to create a unique flavor, my favorite is harissa hummus.
What is Hummus?
But first, let’s talk hummus. It is a Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and salt. The texture is (or at least should be) 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 may offer convenience, nothing matches homemade hummus. Trust me. The extra effort is well worth it!
Ingredients
Ingredient Notes
- 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. This will also make Lebanese grandmothers very happy!
- Fresh lemon juice: Perks up the hummus. Be sure to use fresh lemon!
- Tahini: Tahini is made by grounding 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.
See the recipe card for a complete list of ingredients and measurements.
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. Don’t worry about being perfect— 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.
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.
Step Six: Serve
Spoon the hummus onto 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.
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!
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.
Frequently Asked Questions
If you tried this Lebanese hummus or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Authentic Lebanese Hummus
Equipment
- 1 Strainer
- 1 Tea towel
Ingredients
- 15 ounces canned chickpeas (garbanzo beans)
- 1 and ½ teaspoons baking soda
- ¼ cup lemon juice
- 2 tablespoons tahini
- 1 whole garlic clove
- 3 tablespoons extra virgin olive oil (divided)
- 1 pinch salt
- ¼ cup ice water
- 1 teaspoon paprika (optional)
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.
- 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. Don’t worry about being perfect— 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
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.Tip – High-performance blenders make the creamiest hummus! If you have one, use it instead of a food processor.
Step Five: Serve
- Spoon the hummus onto 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
Heya just wanted to give you a brief heads up and let
you know a few of the images aren’t loading properly. I’m not sure why but I think its a linking
issue. I’ve tried it in two different internet browsers and both show
the same outcome.
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!