Authentic Lebanese Hummus

Lebanese hummus is renowned for its silky, creamy texture and exceptional flavor. Made with just a handful of simple ingredients, this dip can be whipped up in no time. It is ideal for lunch, snacks, an appetizer, or any potluck!

Finished recipe in a bowl.

As a proud Lebanese American, I can’t help but boast about our culinary culture, rooted in warmth, hospitality, and a profound love for food. And when it comes to hummus, we Lebanese certainly know our stuff!

Over the years, I’ve honed a few tricks from my family and the Lebanese community to develop an unbeatably smooth and creamy authentic Lebanese hummus. I’m excited to share my recipe, and I hope you love it as much as I do!

What is Hummus?

But first, let’s talk hummus. Originating from the Middle East, hummus is a beloved dip made from chickpeas, tahini, lemon juice, garlic, and salt. Its creamy consistency and rich flavor make it perfect for everything from pita bread to wrap sandwiches and fresh veggies.

While store-bought hummus may offer convenience, nothing matches the depth of flavor and texture of homemade Lebanese hummus. Trust me, the extra effort is well worth it! This recipe promises a velvety-smooth hummus with an authentic taste that will leave you craving more.


Ingredients used in making the recipe.
  • Baking soda: This alkaline ingredient helps to soften the chickpeas and loosen their skins, making them easier to remove. This results in a smoother and creamier hummus.
  • Chickpeas (garbanzo beans): Chickpeas are the star ingredient in hummus, providing a dense and nutty flavor. Canned chickpeas are convenient, but dried chickpeas will give you the best flavor if you have the time to soak and cook them.
  • Fresh lemon juice: Lemon juice adds brightness and acidity to the recipe, balancing out the richness of the tahini.
  • Garlic cloves: Garlic adds a savory and pungent flavor. Be careful not to add too much garlic; it can quickly overtake the delicate balance of flavors.
  • Olive oil: Olive oil adds a touch of richness and flavor. Use high-quality extra virgin olive oil for the best results.
  • Tahini: Tahini is a ground sesame paste that gives hummus its signature flavor. Look for tahini made from hulled sesame seeds.


Step One: Prep –

Hummus recipe - step one, shelled garbanzo beans
  1. Rinse and drain the chickpeas.
  2. Place the chickpeas in a bowl of warm water, covering them by about 1 inch.
  3. Sprinkle in the baking soda and let soak for 5-10 minutes.
  4. Gently rub or pinch 5-7 chickpeas to remove the skins. The friction will cause the skins to fall off. You don’t have to remove all the skins; aim to remove about 80%.

Step Two: Blend Ingredients –

Hummus paste that has garlic and lemon juice on top in a food processor.
  1. Add the chickpeas to a food processor and pulse for 3 minutes until they form a rough paste.
  2. Add the lemon juice, tahini, garlic, 1 tablespoon of olive oil, and salt to the food processor. Pulse until smooth.
  3. Continue to blend the mixture in the food processor while slowly drizzling 1/4 cup of ice water. Blend for 2-3 minutes. The ice water helps to achieve a smoother consistency.

Step Three: Serve

Garnished hummus in a bowl.
  1. Spoon the hummus onto a small plate.
  2. Carve out 1-2 wells in the hummus using the back of a spoon.
  3. Drizzle each well with one tablespoon of olive oil.
  4. (Optional) Dust four sides with paprika. Think of it as a North, South, East and West.

Hummus Topping Suggestions

Finally, let’s talk toppings. While hummus is delicious, adding toppings can elevate its flavor and texture to new heights. Consider topping your hummus with crumbled feta cheese, chopped parsley, toasted pine nuts, or roasted garlic for a gourmet touch.

Topping IdeasDescription
Crispy chickpeasToss crispy air-fried chickpeas on top for a crunchy texture.
Feta cheeseCrumbled feta cheese adds tang and saltiness
Olive oilDrizzle some extra-virgin olive oil on top
PaprikaAdd a sprinkle of paprika for a pop of color
ParsleyChopped fresh parsley adds freshness and color
Pine nutsToasted pine nuts add crunch and nuttiness
Roasted garlicRoasted garlic cloves add depth and sweetness
Finished recipe in a bowl.

Hummus Dipper Suggestions

Serve your Lebanese hummus with warm pita bread, fresh veggies, or crackers. Here are a few more dipper ideas.

Breads and ChipsVegetables
Bagel chipsBell pepper strips
BreadBroccoli florets
Naan breadCauliflower florets
Sourdough breadCelery sticks
Tortilla chipsCherry tomatoes
Turkish pide breadCucumber slices
Vegetable chipsRadishes

Frequently Asked Questions

What Can I Use in Place of Tahani?

Tahani has a very distinctive flavor. If you can use it at all, please do. However, if you cannot find it or you are allergic to sesame seeds, you can use olive oil in its place.

Can I Use Hummus For Something Other than Dipping?

While traditionally eaten as a dip, you can use it as a spread on sandwiches or toss it in pasta. There are so many creative ways to use it. I say experiment. I am sure it will be good.

How do I Store Hummus?

Refrigerator storage instructions – Place in an airtight container inside your refrigerator for up to one week. Before you serve it, create the wells and fill them with extra virgin olive oil. Then, put any additions on top.
Freezer storage instructions – I do not recommend freezing.

Why do I Use Ice Water to Make Hummus?

Ice water helps keep the mixture cool, preventing the tahini from thickening too much and avoiding overheating during blending. Overheating can cause separation, resulting in a grainy or oily texture. Maintaining a cool temperature throughout the process makes for smooth and creamy hummus every time.

Garnished hummus in a bowl.

Authentic Lebanese Hummus: The Smoothest and Creamiest Hummus You’ll Ever Taste!

Authentic Lebanese hummus is smooth, creamy, and has a touch of lemon. One bite and you'll never want to go back to store-bought hummus again! It only takes a couple of extra steps, and it's so worth the extra work.
4.82 from 11 votes
Print Pin Rate
Course: Appetizer, dips, Spread
Cuisine: American, Arabic, Lebanese
Servings: 8 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes



  • 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)


Step One: Prep

  • Rinse and drain the chickpeas.
  • Place the chickpeas in a bowl of warm water, covering them by about 1 inch.
  • Sprinkle in the baking soda and let soak for 5-10 minutes.
  • Gently rub or pinch 5-7 chickpeas to remove the skins. The friction will cause the skins to fall off. You don’t have to remove all of the skins, but aim to remove about 80%.

Step Two: Blend Ingredients

  • Add the chickpeas to a food processor and pulse for 3 minutes, until they form a rough paste.
  • Add the lemon juice, tahini, garlic, 1 tablespoon of olive oil, and salt to the food processor. Pulse until smooth.
  • Continue to blend the mixture in the food processor while slowly drizzling 1/4 cup of ice water. Blend for 2-3 minutes.

Step Four: Serve

  • Spoon the hummus onto a small plate.
  • Using the back of a spoon, carve out 1-2 wells in the hummus.
  • Drizzle each well with 1 tablespoon of olive oil.
  • (Optional) Dust the hummus with paprika.


I recommend using extra virgin olive oil for a richer flavor.
When serving hummus as a dip, I like to add toppings to create a visually appealing presentation. My favorite toppings include:
  • Kalamata olives
  • Quartered cherry tomatoes
  • Parsely
  • Feta cheese
Pita bread, carrots, tomatoes, and celery are also popular dip accompaniments.
To store hummus in the refrigerator, place it in an airtight container for up to one week. I do not recommend freezing hummus, as it can change the texture and flavor.


Nutrition Facts
Authentic Lebanese Hummus: The Smoothest and Creamiest Hummus You'll Ever Taste!
Amount per Serving
Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    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!

    1. 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.

  2. 5 stars
    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!

    1. 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!

  3. 5 stars
    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!!

    1. 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

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