Authentic Lebanese Hummus

You can make authentic Lebanese hummus at home with only a handful of ingredients. Before you know it, you will be enjoying smooth and creamy hummus — far better than any hummus you buy at the store!

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.

Hummus is a dip with zaatar flatbreads, a condiment, or part of a Mediterranean mezze. I love to dip vegetarian stuffed grape leaves in hummus or make a pita sandwich using smooth and creamy Lebanese hummustabule, and vegan falafel!

Ingredients

Ingredients used in making the recipe.

Ingredient Notes

  • Baking soda: This alkaline ingredient helps to soften the chickpeas and loosen their skins, making them easier to remove. You need this for a smoother and creamier hummus.
  • Chickpeas (garbanzo beans): Chickpeas are the signature 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: This perks up the flavor. I love my hummus extra money!
  • Tahini: Tahini is a ground sesame paste that gives hummus its signature flavor. Its distinctive taste is not for everyone, so I recommend trying a tahini substitute with this recipe.

See the recipe card for a complete list of ingredients and measurements.

Instructions

Hummus recipe - step one, shelled garbanzo beans

Step One: Prep –

  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%. Rise the water as needed during this process, including a final rinse, before moving to step two.
Hummus paste that has garlic and lemon juice on top in a food processor.

Step Two: Blend Ingredients –

  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

  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.
Finished recipe with garnishes.

Hummus Topping Suggestions

Finally, let’s talk toppings. While hummus is delicious, adding toppings can elevate its flavor and texture. 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

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
LavashCarrots
Naan breadCauliflower florets
Sourdough breadCelery sticks
Tortilla chipsCherry tomatoes
Turkish pide breadCucumber slices
Vegetable chipsRadishes

Frequently Asked Questions

I recommend using sunflower seed butter. For more ideas, check out my post with the five best tahini alternatives.

Yes, you can! Hummus can be mixed with water and oil to make a tahini salad dressing. It is also great on sandwiches, like this Mediterranean wrap sandwich.

When the tahini is mixed with water it can seize up. You do not want this! The result will be grainey hummus. The ice water ensures this does not happen, resulting in a smooth and creamy hummus!

Place hummus in an air tight container for 4-7 days. If it has thickened, mix with a small amount of olive oil to bring back the smooth consistency.

If you tried this Lebaenese hummus recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.

A bowl of hummus with paprika, olive oil and garbanzo beans.

Authentic Lebanese Hummus

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.
4.84 from 12 votes
Print Rate Save
Course: Appetizer, dips, Spread
Cuisine: American, Arabic, Lebanese
Servings: 8 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Equipment

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

  • 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 the skins, but aim to remove about 80%. Rise the water as needed, including a final rinse, before moving on to step two.

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.

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 include:
  • Kalamata olives
  • Quartered cherry tomatoes
  • Parsely
  • Feta cheese
Pita bread, carrots, tomatoes, and celery are also popular dip accompaniments.
Storing
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

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
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11 Comments

  1. 5 stars
    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.

    1. 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!

  2. 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.

  3. 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!

  4. 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

4.84 from 12 votes (6 ratings without comment)

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