Authentic Lebanese Hummus (Ultra-Creamy & Smooth Every Time)

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

4.84 from 12 votes

Authentic Lebanese Hummus (Ultra-Creamy & Smooth Every Time)

Make authentic Lebanese hummus that is ultra-smooth and creamy. This recipe is ready in 30 minutes (and worth every minute!)

Prep Time30

Cook Time0

Total Time30

Course: Appetizer, dips, Spread

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Gluten Free, , Vegetarian

Servings: people

Calories: 158kcal

Author: Ruth Grindeland

Cost: $8

Equipment

1 food processor
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)

US Customary - Metric

Instructions

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.
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.
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, 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 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: 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.
Serve: Spoon the hummus on 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