Authentic Lebanese Hummus
Make Lebanese hummus at home—smooth, creamy, and better than store-bought! No thick or pasty texture here, just velvety hummus every time. With skinned chickpeas, tahini, fresh lemon, and just the right touch of garlic (too much garlic ruins hummus!) you’ll get the perfect homemade hummus. And yes, peeling chickpeas takes effort—but trust me, it’s the secret to truly creamy hummus!
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 is that nothing is better than my version of Lebanese hummus. It is smooth, creamy, and velvety!
You have to trust me when I say this is the best hummus you will ever have!
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.
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.
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.
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.
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.
Hummus Dipper Suggestions
Serve your Lebanese hummus with warm pita bread, fresh veggies, or crackers. Here are a few more dipper ideas.
- Baby carrots
- Bell pepper strips
- Broccoli florets
- Cauliflower
- Celery sticks
- Cherry tomatoes
- Pita chips
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
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 skin. Pick up any skins that fall off. 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.
Step Two: Remove Skins
- 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 Three: Blend
- Add the chickpeas to a food processor and pulse for one 1 minute. Add the lemon juice, tahini, garlic, 1 tablespoon of olive oil, and salt. Pulse until smooth. While blending, drizzle in 1/4 cup of ice water. Continue blending 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. 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!