Authentic Lebanese Hummus: The Best Hummus You’ll Ever Taste
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Lebanese hummus is known for its smooth and creamy texture, and it’s truly the best hummus you’ll ever taste. This easy-to-make dip requires just a few simple ingredients, and you can have it ready in minutes.

It could be said that I am biased toward Lebanese food. I am, after all, a very proud Lebanese American. We are known for hospitality, warmth, and love for food. Especially food.
Now, when it comes to food, the Lebanese are known for making the best hummus! There are a couple of tricks I use when making authentic Lebanese hummus. I will walk you through each step. The result will be the smoothest and creamiest hummus you have ever had!
What is Hummus?
Hummus is a traditional Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and salt. It is a creamy and flavorful dip that can be enjoyed on its own with pita bread, vegetables, or crackers.
Hummus has been a part of Middle Eastern and Mediterranean cuisines for centuries and is now popular worldwide. Store-bought hummus has become popular because of its convenience, but it often has a coarse texture and less rich flavor than the homemade version.
Traditional Lebanese hummus is easy to make and worth the few extra minutes of work. This recipe produces a smooth and creamy hummus with a rich and authentic flavor. Once you try it, you will always go with the homemade version!
Ingredients

- 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.
- Ice cubes: Ice cubes help to create a smooth and creamy hummus by absorbing excess water from the chickpeas.
- 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 a tahini that is made from hulled sesame seeds.
Instructions
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.
Step Three: Ice Cubes –

- Add 2 ice cubes to the food processor and pulse until smooth.
- This should take about 2-3 minutes, depending on your food processor.
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 top with paprika.
Hummus Topping Suggestions
Authentic Lebanese hummus is traditionally served on a small plate or bowl. Then, using the back of a spoon, create swirls. Fill the swirls with extra virgin olive oil. Then, add a sprinkle of paprika on four sides, like compass points (N, E, S, W).
While it’s great on its own, adding toppings to hummus can take its flavor to a new level. Toppings can add texture, color, and depth of flavor to the dip, and endless possibilities exist. Here are a few of my favorite toppings.
Topping Ideas | Description |
---|---|
Feta cheese | Crumbled feta cheese adds tang and saltiness |
Olive oil | Drizzle some extra-virgin olive oil on top |
Paprika | Add a sprinkle of paprika for a pop of color |
Parsley | Chopped fresh parsley adds freshness and color |
Pine nuts | Toasted pine nuts add crunch and nuttiness |
Roasted garlic | Roasted garlic cloves add depth and sweetness |

Hummus Dipper Suggestions
One of the best things about hummus is that so many different foods can be dipped into it. The typical dips in the US are vegetables, but many other possibilities exist. Keep reading for just a few ideas.
Breads and Chips | Vegetables |
---|---|
Bagel chips | Bell pepper strips |
Bread | Broccoli florets |
Lavash | Carrots |
Naan bread | Cauliflower florets |
Sourdough bread | Celery sticks |
Tortilla chips | Cherry tomatoes |
Turkish pide bread | Cucumber slices |
Vegetable chips | Radishes |
Frequently Asked Questions
Tahani has a very distinctive flavor. If at all you can use it, please do. However, if you cannot find it or you are allergic to sesame seeds, you can use olive oil in its place.
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.
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.
Did you make this? Leave a rating and a comment. You can also take a picture and tag me on Facebook.

Authentic Lebanese Hummus: The Smoothest and Creamiest Hummus You’ll Ever Taste!
Equipment
- 1 Food Processor
- 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
- 2 ice cubes
- 1 teaspoon paprika (optional)
Instructions
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.
Step Three: Ice Cubes
- Add 2 ice cubes to the food processor and pulse until smooth. This should take about 2-3 minutes, depending on your food processor.
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.
Video
Notes
- Kalamata olives
- Quartered cherry tomatoes
- Parsely
- Feta cheese
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!