Authentic Lebanese Hummus (Creamy & Smooth)
This authentic Lebanese hummus is ultra-creamy, smooth, and better than anything you would buy at the store! No thick, pasty texture, just velvety hummus every time. This recipe follows the traditional method of removing the chickpea skin. This creates the smoothest texture while keeping the flavor.
Smooth hummus is something I take very seriously. After years of making hummus, I can say smooth hummus comes down to two non-negotiable steps! (Removing the chickpea skin and adding ice water slowly.)
I use a small food processor, and it works great. But for the absolute smoothest hummus, break out your medium-sized, high-performance blender (mine is 64 ounces, too large for this recipe). If you want a little more flavor, try spooning Turkish red onions on top or making harissa hummus.
Hummus is My Comfort Food
I could say so much about good hummus, but you probably don’t have an hour. The truth is, once you have homemade Lebanese hummus, you won’t want to go 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 that boiling chickpeas to make Arab hummus results in a smooth texture. But it’s like boiling vegetables; it can boil out all the flavor.
Try it and let me know what you think in the comments below.
Happy Cooking!
– Ruth
Your Hummus Questions Answered
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 tahini gives it a distinctive flavor. Hummus is perfect 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. The only way to get smooth hummus is to make it at home.
How is Lebanese hummus different?
Lebanese hummus is prized for its exceptionally smooth, creamy texture and balanced flavor. Compared with hummus recipes across the Middle East, the Lebanese version has a much lighter texture and flavor thanks to lemon and one clove of garlic.
Should I use canned or dried chickpeas?
Traditionally, hummus is made with dried chickpeas soaked overnight. My recipe uses a couple of tricks that will also give you smooth, creamy, authentic hummus so good even Lebanese grandmothers would approve!
Watch how to make hummus
Watch and see how I peel off the chickpea skins when making ultra-smooth hummus.
Hummus Ingredients
Baking soda
Baking soda serves two purposes. It softens the chickpeas and loosens the skins, making them easier to pinch 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, add the overnight soak to the prep time.
Extra virgin olive oil
Olive oil comes in many different levels on the market. When you make hummus, use the best olive oil your budget allows. It truly makes a difference.
Fresh lemon juice
Lightens up the hummus. Always use fresh lemon juice, not the stuff in the yellow bottles. If you’re like me and love lemon, add more. I do!
Fresh garlic
Add one clove of garlic for flavor and balance. I find that the more garlic I add, the more the hummus loses its distinct Lebanese flavor.
Tahini
Tahini is made by grinding roasted sesame seeds into a thick spread, like peanut butter. If your tahini has separated, stir it well before using. If you need a substitute, check out my page, which is dedicated to tahini substitutes.
Instructions
Step One: Prep
Rinse and drain the chickpeas. Place them on one half of a tea towel. Cover with the other half and rock back and forth 7 to 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 the skins that have risen to the top. Then, pick up a small handful of chickpeas (5 to 7ish) and pinch off the skins. This step creates ultra-creamy Lebanese hummus. Don’t worry about perfection; 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, then drain.
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 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 to 3 minutes until smooth.
Pro Tip: When you mix tahini 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 onto a small plate. Using the back of a spoon, carve out 1 to 2 wells. Drizzle 1 tablespoon of olive oil into each well. (Optional) Dust the hummus with paprika.
Variations
Adding flavors to hummus is so easy! Simply mix in different ingredients to create a unique flavor. Here are a few suggestions; blend them 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 pre-roasted garlic.
What to Serve with Hummus
- Fresh veggies: cucumber, cherry tomatoes, bell pepper strips, radishes
- Pita bread: serve warm or toasted. I also like the pita crisps!
Make a Mediterranean Mezze
A Mediterranean mezze is a collection of small plates, similar to tapas, that you share with friends and family. You can make a traditional mezze, or scale it down into a mezze platter or bowl. Hummus is always part of mezze; other popular dishes include tabbouleh, stuffed grape leaves, and falafel. I like to include Turkish white bean salad, spicy feta dip (Greek trokafteri), and vegan spanakopita.
Frequently Asked Questions
How Did It Go?
I hope you loved my Lebanese hummus recipe as much as I do! Before you go, please leave me a rating and a comment about how it went.
Authentic Lebanese Hummus (Creamy & Smooth)
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: Rinse and drain the chickpeas. Place them on one half of a tea towel. Cover with the other half and rock back and forth 7 to 10 times. This step helps loosen the skins. Pick up any skins that fall off.
- Soak Chickpeas: Place the chickpeas in a bowl and cover with an inch of warm 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 to 7) and pinch off the skins. Don’t worry about perfection; 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 an 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: 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 to 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 onto a small plate. Using the back of a spoon, carve 1 to 2 wells. Drizzle 1 tablespoon of olive oil into each well. (Optional) Dust the hummus with paprika.
Notes
- 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 and dippers include:
-
- Kalamata olives
- Quartered cherry tomatoes
- Parsley
- Feta cheese
- Pita bread
- Carrots
- Tomatoes
- Celery
- Storage instructions: Place the hummus in an airtight container in the refrigerator for up to 7 days. Do not attempt to freeze hummus. The consistency changes and becomes watery.
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!