Go Back Email Link
–+ servings
A bowl of hummus with paprika, olive oil and garbanzo beans.
Print Recipe
4.62 from 13 votes

Authentic Lebanese Hummus – Better Than Store-Bought!

Make Lebanese hummus at home that is smooth, creamy, and better than anything you would buy at the store! There is no thick or pasty texture here, just velvety hummus every time. This authentic Lebanese hummus recipe includes a secret trick (spoiler: it's peeling chickpeas!) and turns out better than anything store-bought.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, dips, Spread
Cuisine: American, Arabic, Lebanese
Servings: 8 people
Calories: 25kcal
Author: Ruth Grindeland
Cost: $8

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)
US Customary - Metric

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 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.

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.

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.
    Tip - High-performance blenders make the creamiest hummus! If you have one, use it instead of a food processor.

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.

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
  • Parsley
  • 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