Do you love hummus as much as I do? It's such a versatile dip! You can enjoy it plain or jazz it up with fun flavors. In this post, I'm sharing an authentic Lebanese hummus recipe perfect for beginners. Plus, I've got a few variations to get you started. So pull out your food processor, and let's get cooking!
What can be more famous than Hummus among the plant-based community? Avocados? Guacamole?
Learn how to make the perfect spreadable dip that also makes the perfect snack and appetizer.
As we prepare everything for a great vegan falafel night, we cannot forget about hummus; without it, the Falafels wouldn't be the same—not for us!
This is just the first of a series of hummus recipes as we are fans of making variations of this vegan's powerful tool to add protein to any dish you can think of.
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💚 Why you will love it
- Versatile dip
- Quick preparation
- Nutrient-rich
- Creamy texture
- Authentic taste
- Quick protein addition to any meal
- It goes well with everything
🧾 Ingredients
- Cooked chickpeas (boiled or canned)
- Tahini (sesame paste)
- Lemon juice
- Fresh Garlic
- Extra-virgin olive oil
- Pinch of cumin or Lebanese seven spices mix.
Optional ingredients:
- Smoked paprika
- Fresh parsley
🍽 Equipment
The only critical equipment you need is a powerful Food Processor. For small portions, a Nutribulletor, a powerful blender, also works.
Keep in mind that the keyword here is powerful. If you don't mind or you like your hummus gritty, then maybe you don't need more than 1000 watts, but if you are expecting to make the creamiest hummus in town, you need to follow the expert tips above and have a good food processor or blender, nothing too fancy but 1500 watts are needed.
🔪 Instructions
Drain the canned chickpeas and reserve the chickpea water.
Step 1: Quickly roast the garlic cloves in a skillet with a lid and drizzle with oil. When the skin looks charred, remove it from the heat and peel.
Step 2: Add all the ingredients, including lemon juice, garlic, drained chickpeas, salt, tahini paste, and olive oil to a food processor. Optional: a pinch of ground cumin and smoked paprika.
Step 3: Blend for 3 minutes, then scrape the food processor's edges with a silicone spatula. Continue blending and adding iced water, little by little. Iced water is key.
Step 4: Taste and adjust for salt, lemon, and tahini if needed. To make it creamier, add cold chickpea water or iced water, one tablespoon at a time.
Hint: Consider using the water from canned chickpeas and mix in an ice cube. Gradually add this mixture until you achieve the consistency you want.
Garnishing
These are completely optional ingredients. Pour the hummus into a serving plate and make some swirls and pockets with the back of a spoon. This will make the hummus look even more beautiful when you add the garnishing of choice.
- Fresh parsley: add just a little finely chopped fresh parsley to the hummus.
- Smoked paprika: After pouring a drizzle of olive oil on top of the hummus, sprinkle some smoked paprika.
- Extra Garbanzo beans: I always leave a few beans to top the hummus; you could also use toasted pine nuts or Ethiopian sesame seeds.
💡 Expert tips
Follow these crucial tips for creating the ultimate hummus:
Chickpeas: Opt for dry chickpeas when you can. A teaspoon of baking soda added to their soaking water softens them quickly, making them perfect for a creamy hummus. For best results, soak overnight, boil until very soft, and consider using the soaking liquid (aquafaba) for extra creaminess. See our guide for instant pot chickpeas for the creamiest results.
Tahini Paste: The strength of tahini's flavor varies, so adjust the amount based on your taste and the tahini's intensity. Choose high-quality tahini, with Ethiopian or Lebanese varieties being excellent choices.
Lemon Juice: Always use fresh lemon juice for its vibrant, authentic flavor. Ensure the lemons aren't sour or off, as this will affect your hummus.
Garlic: To milden the garlic flavor, quickly roast the cloves in a dry skillet. This step is optional but recommended to avoid overpowering the hummus with raw garlic's sharpness. If using raw, make sure to remove the green inner stem.
Olive Oil: For a richer taste, incorporate extra virgin olive oil during blending. Adjust the oil quantity to match the flavor profile of your chickpeas and tahini.
🤔 Why opt for homemade hummus
Convenience and Value: Despite its straightforward preparation, many opt for store-bought versions, possibly intimidated by the perceived complexity or misled by convenience. However, homemade hummus surpasses its store-bought counterpart in flavor and volume, offering a cost-effective staple that can enhance a variety of meals, from snacks to sandwiches.
Nutritional Advantages: Hummus is not only delicious but also a nutritional gem. It is packed with protein and healthy fats, and its gluten-free, vegan nature suits various dietary needs. By preparing hummus at home, you can guarantee the use of high-quality oils, avoiding the hydrogenated fats often present in store-bought versions.
🥢 How to serve
Homemade vegan falafel as finger food or a part of a falafel wrap.
As part of a mezze platter with warm pitta bread, carrot and celery sticks, and various Middle-Eastern foods like Lebanese Tabbouleh Salad, vegan eggplant babaganoush, and spreads like roasted bell pepper Muhammara dip.
Check our comprehensive guide on What to eat with hummus!
Tip: Serve hummus in small batches to avoid contamination from double-dipping with celery sticks, chips, nachos, or carrots. Saliva on these items can cause the hummus to spoil faster, even with proper storage. It's best to refill serving dishes as needed, preventing "contaminated" leftovers that spoil more quickly.
You can also have Rosemary focaccia and gluten-free crackers as part of a vegan charcuterie board with spiced onions , Roasted red pepper hummus, edamame hummus, and a Goddess Green Sauce.
❓FAQ
The Perfect Hummus tastes like chickpeas, but it also has many flavor textures, in which cumin, tahini, lemon, and extra virgin olive oil stand out - this dish always deserves the best olive oil you can get.
You could say that hummus tastes peanutty and savory flavor.
This delicious mixture of chickpeas, tahini (toasted sesame paste), garlic, zesty lemon, and smoky paprika comes together with the smoothness of aromatic olive oil and earthly cumin sprinkle.
It's perfect for dipping fresh vegetables or spreading on sandwiches. Plus, it's a great source of protein and fiber.
Dry White Wine, Citrus Aromas - Example: Pouilly-Fumé (Sauvignon Blanc), Haute-Loire, France.
White Wine Aged in Barrels, Flavors of Nuts and Spices (Fenugreek) - Example: Generoso (Sherry), Oloroso type (Jerez), Spain.
Carbonic Maceration Red Wine, Red Fruit Flavors - Example: Beaujolais Nouveau (Gamay), France.
🥡 Storage
Hummus leftovers are stored in an airtight container and the refrigerator for up to 1 week (although you can freeze hummus and thaw it in the fridge overnight — hummus is way better when fresh and chilled.
📚 Flavored hummus recipes
I am sure you have seen thousands of hummus recipe variations in the supermarket, such as pesto and curry hummus, and the list keeps growing. If you want to experiment with this base recipe, make avocado hummus.
Another favorite fall season favorite is the roasted pumpkin hummus recipe, made with briefly oven-roasted pumpkin.
Try our black-eyed peas hummus, the green lentil hummus, and edamame hummus recipe versions of hummus!
A new favorite, which we have perfected over time, is the pretty and purple lemon beet hummus made with white beans; you will surely get some applause for it!
Last but not least...If you feel adventurous and are in for a mindblowing idea, try our dessert, dark chocolate hummus, a dessert hummus, made with chocolate and enjoyed with fresh fruit. Curious?
🎥 Video
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Lebanese Hummus Recipe
Equipment
Ingredients
- 1 ½ cup chickpeas Drained canned chickpeas, or 7 ounces dry and boiled.
- 1 garlic clove mashed medium size, 2-3 depending on how garlicky you want it
- ¼ cup tahini sesame seeds paste
- 3 tablespoons lemon juice
- 3 tablespoons olive oil extra-virgin, good, plus an optional splash to drizzle when serving
- ½ teaspoon fine sea salt
- 3-6 tablespoons iced water Or 8 tablespoons of its starchy COLD water (you can add some ice cubes to it))
Optional:
- ¼ teaspoon cumin ground
- 1 pinch paprika sweet ground paprika to serve
- fresh parsley to garnish
- 1 teaspoon baking soda only if using dry chickpeas (for boiling them)
Directions
Only if cooking dried chickpeas
- If you have time, use dry chickpeas from your closest bulk grocery store for a healthier version; since canned goods usually come with lots of sodium, which we should all avoid, it will also make it cheaper and end up with a creamier version. In this case, I suggest doubling your quantities so you have more Hummus for the week. Save 3-5 beans for decoration. If using canned chickpeas, jump to step 4.
- Put your chickpeas to boil with the baking soda, which will make your chickpeas softer, and the pealing will come off more comfortable—nothing wrong with the pealing, but the less pealing, the smoother. If you have a pressure cooker, it should take about 30 minutes. If boiling on a regular cooking pot, allow for 60-90 mins. Reserve some of the water.
- Allow the chickpeas to cool off and peel.
Make hummus
- Stir fry unpeeled garlic cloves in a skillet with a tablespoon of olive oil and a lid for 3-3 minutes until lightly brown and the peel.
- Drain the chickpeas and reserve some of the water from the cans. Put all ingredients except for the paprika, one garlic clove, some lemon juice, and a little olive oil in the food processor and mix until you have a smooth paste.
- Start blending at a low speed, then increase to high until the mixture becomes smooth. It might be necessary to pause occasionally to let the food processor cool down and to scrape the sides with a spatula. Gradually add cold water during the blending process to fine-tune the consistency.
- Taste the mix and adjust the flavors, using salt, your left garlic clove, and lemon juice.
- Arrange it on a serving dish, create pockets with the back of a spoon, and then sprinkle with extra olive oil. Add a light dusting of paprika, and garnish with a few reserved chickpeas (about 3-5) along with parsley leaves.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Sarai
Absolutelyyy LOVE IT
Sarai
Wao such a good recipe and perfectly explained!!!! I made this yesterday and it was soooo good! From now on my go to recipe 🤌🏻
Gustavo De Obaldia
Hi Sarai! We're over the moon to hear you loved the Lebanese hummus! Since it's now your favorite, why not explore more flavors? Give our Roasted Bell Pepper Hummus or Beet Hummus a whirl for a delightful twist. They're sure to bring a vibrant splash of color and taste to your table.xoxo
Gus & Jaoco
Padma
We are a family of hummus lovers! Love the roasted garlic twist- delicious!
Choclette
I don't know if I love hummus as much as you do, but it's a regular in our household and I wouldn't be without it. Love your tip on toasting the garlic first, it works a treat and gives a lovely hit of garlic but without the sharpness. Looking forward to trying your pumpkin hummus next.
Gus De Obaldia
Thank you for your kind words! It's fantastic to hear that hummus is a staple in your kitchen too. Toasting garlic is one of those game-changing tips that can elevate a simple dish, right? I'm thrilled you're keen on trying the pumpkin hummus — it's a seasonal twist that brings a creamy richness and subtle sweetness to the table. Perfect for cozy gatherings or just as a delightful change of pace. Happy blending, and let us know how it goes!
Erin
Love this easy hummus recipe as well as the tips, step-by-step instructions, and lovely images! This recipe is a keeper and one that I'll be making again and again!
Gus De Obaldia
I am glad you liked our Hummus, Erin! Thanks for your review!