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Authentic Lebanese hummus is a smooth and creamy dip popular throughout the Middle East. While there are many variations, authentic Lebanese hummus is smooth and creamy. Of all the different recipes out there, I stand by this as the best hummus recipe!
Have you ever had authentic traditional Lebanese hummus? It is significantly different from most hummus served in America. This authentic hummus recipe will give you a velvety smooth and creamy texture, which is very different from anything bought in a grocery store.
I know that sounds biased, but I promise it's not. Our hummus is so different, but I promise that you will understand why the Lebanese are known as the best cooks in the Middle East once you try this authentic recipe.
If you are looking to create a Middle Eastern meal, I like to pair this recipe with tabouli and vegan baklava.
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What is Hummus?
Hummus is a traditional Middle Eastern dip that is also a popular healthy snack. You make this dip by combining garbanzo beans (also known as chickpeas), tahini, extra virgin olive oil, fresh lemon juice, garlic, and salt in a food processor.
Traditionally, we dip the pita bread directly into the hummus and do not use utensils. For this second-generation Lebanese-American, I love it inside a pita with tabbouleh. It has a refreshing flavor, and I cannot get enough of it.
Hummus has become very popular in the United States over the last few years (ok decades) for its health benefits, thanks to the Mediterranean diet. In America, it is readily available pre-made at the store. This hummus is coarse, not as flavorful, and overall very different from the traditional Lebanese style.
Equipment
Food Processor - To make this recipe, you will need to have a good food processor that is strong enough to break down ice cubes. I swear by my KitchenAid Mini; it is the perfect size and strength.
Ingredients
Baking Soda - 1 and ½ teaspoons - Baking soda helps to remove the skins from the chickpeas. This simple step will go a long way to making this dish smooth and creamy.
Chickpeas (garbanzo beans/chick peas) - 15 ounces - I usually use canned chickpeas; I like the convenience. You can also use dry chickpeas.
Fresh Lemon Juice - ¼ cup - Always use fresh lemon juice. There is no substitute.
Garlic Cloves - 1-2 - Garlic can quickly overpower the flavor. I recommend using one large clove or two small cloves.
Ice Cubes - 2 - Trust me, I know ice cubes sound strange, but it works. I am not sure how; I think it is the slower absorption of water, but this step makes a huge difference. Note that cold water will not have the same effect.
Olive Oil - Always use a good quality extra virgin olive oil to finish with a drizzle of olive oil on top. The flavor pops.
Tahini - 2 tablespoons - Is a ground sesame paste similar to peanut butter. This ingredient is unique to the Middle East. I have found that buying high-quality tahini makes a big difference in the overall flavor. Look for it in the Kosher section of your grocery store.
Arabic Bread - optional - Serve with pita or syrian bread.
Visual Steps
Watch How to Make
What the Heck is Tahini?
Tahini is a Middle Eastern condiment made from toasted ground hulled sesame seeds. I like to think of tahini as the sesame seed version of peanut butter. Similar to peanut butter, tahini varies in quality. Good tahini can be found in most western grocery stores in the Kosher section. At my store, it will cost around $6, which is a little more than a container of pre-made hummus and so worth it.
Best Ways to Serve
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).
I always make the swirls. However, I skip the paprika. I love to place all kinds of middle eastern goodies on top to give people the option of having chunks of flavor. My favorite goodies include:
- Olives
- Crunchy Chickpeas
- Tomatoes
- Zaatar
- Fresh Parsley
- Pine Nuts
Here in the US, we like to color outside of the lines. Some popular items to dip into it include:
- Pita Bread
- Pita Chips
- Crackers
- Carrot Sticks
- Bell Peppers
- Cucumbers
- Cauliflower
- Celery
- Spring Peas
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.
Yes, while it is 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.
Storing
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.
One Last Thought - Save the Aquafaba
You are probably asking what the heck is aquafaba? In the simplest terms, aquafaba is the liquid leftover from canned chickpeas. This liquid is, well, amazing! Aquafaba is starchy, and this starch has become a staple in vegan baking. Often aquafaba is whipped into a meringue or used in place of egg whites to give baked goods a lift. This once commonly discarded liquid has transformed vegan baking from meh into OH. MY. GOD. Delicious!
There are many videos and blogs on how to use aquafaba. I recommend this video from Bake it Up a Notch or this post from America's Test Kitchen.
Check Out Some Of My Other Recipes
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Recipe
Authentic Lebanese Hummus Recipe
Equipment
Ingredients
- 15 ounces chickpeas (garbanzo beans)
- 1 and ½ teaspoons baking soda
- ¼ cup lemon juice
- 2 tablespoons tahini
- 1 whole garlic clove
- 1 pinch salt
- 2 ice cubes
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon paprika (optional)
Instructions
- Prep: Rinse and drain chickpeas (garbanzo beans). Place in a bowl of warm water, about an inch above the chickpeas (garbanzo beans). Sprinkle in baking soda and let soak for five-ten minutes. Hold 5 - 7 chickpeas in your hand and gently rub or pinch them. The friction will cause the shells to fall off. This does not have to be perfect. Aim for 80% removed.15 ounces chickpeas (garbanzo beans), 1 and ½ teaspoons baking soda
- Process Garbanzo Beans: Place the shelled garbanzo beans in a food processor. Use the pulse function for 3 minutes until the beans form a rough paste.
- Add other Ingredients: Add the lemon juice, tahini, garlic, 1 tablespoon of olive oil, and salt to the garbanzo bean paste. Continue to use the food processor and pulse until smooth.2 tablespoons tahini, ¼ cup lemon juice, 1 whole garlic clove, 1 pinch salt
- Ice Cubes (final step): Add two ice cubes to the mixture in the food processor and pulse until smooth. This takes about 2 - 3 minutes depending on your food processor.2 ice cubes
- Serve: Serve on a small plate, then using the back of a spoon, carve out 1 - 2 wells. Fill the wells with 2 tablespoons of extra virgin olive oil. Lebanese also dust paprika on four sides for decoration.
Video
Notes
- I recommend using extra virgin olive oil
- I like to add toppings when serving as a dip. The toppings create a showstopper look. When doing this, I usually add.
- Kalamata olives
- Quartered cherry tomatoes
- Parsely
- Feta
- Pita bread, carrots, tomatoes, and celery are standard dips in the US.
Audrey
Homemade hummus is the best!
Anaiah
What a perfect hummus! I loved the addition of kalamata olives and cherry tomatoes. All the toppings tasted wonderful together!
Ruth Grindeland
Thank you!