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 all sorts of fun flavors. In this post, I'm sharing an Authentic Lebanese hummus recipe that is 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!
Hummus 3 ways- Classic Garbanzo beans Hummus, White Beans Hummus, OR any of the Two plus Avocado. What can be more famous than Hummus among the plant Based community? Avocados? Guacamole? Vegetarian ceviche?
As we prepare everything for a great Falafel night, we cannot forget about this Homemade hummus recipe; the Falafels wouldn't be the same, not for me.
- Cooked chickpeas (boiled or canned)
- Tahini (sesame paste)
- Lemon juice
- Extra-virgin olive oil
- Optional: a pinch of cumin.
- Smoked paprika
- Ground cumin
- Fresh parsley
Garlic: burn the garlic cloves for two minutes in a skillet with a lid to remove the intense flavor.
The good news is that the best Arabic hummus recipe is also an incredibly easy hummus recipe. There are a couple of tips you can adopt or not, which can make a difference in texture and flavor.
I think it is worth asking them how you can influence the outcome.
Spoiler alert: not everyone loves creamy and silky hummus, some people like the less smooth and more gritty texture on their homemade hummus!
Using dry chickpeas
If you have a little more time on your hands, cook chickpeas using dry ones.
Yes, they take more time to boil, but this is my killer tip for you: add one teaspoon of baking soda to the chickpeas boiling water, and it will be ready in less than thirty minutes. It will also deliver super soft and creamy chickpeas.
Even better, I recommend you let them soak overnight with a teaspoon of baking soda and several inches of cold water.
Chickpeas absorb loads of water. Then before making your hummus recipe, bring the chickpeas to boil for about 30 to 45 minutes until they are very soft.
The difference between canned or bottled chickpeas makes a nice difference.
If you are looking into making the creamiest hummus recipe use some of the remaining chickpea water to adjust the consistency. The chickpea water is what is called aquafaba, the liquid that comes in canned chickpeas, which is high in protein, just like egg whites, and you can even use it to make vegan meringues).
Different tahinis have different flavor intensities, so you might find one to use more lemon. Start with the suggested amount and raise the quantity if needed. You don't want acid hummus.
We recommend you choose good quality tahini. In general, I try using Ethiopian or Lebanese tahini in all my hummus recipes and recipes like our Pumpkin Tahini soup.
I have had bad experiences using the wrong hummus; in general, if I cannot see any Middle Eastern or Ethiopian sesame seeds references in the packaging, I pass. These are my favorite two brands (amazon affiliate links): Soom Tahini (affiliate link) and Kevala (affiliate link).
Use freshly squeezed lemons. Don't try limes or store-bought squeezed lemon; you will feel the artificial flavor in your hummus; it's just not worth it. Fresh lemon juice is essential to making the best hummus recipe, just as tahini and chickpeas are.
Tip: check the lemon for freshness; if your lemon is sour or slightly rotten, it will drastically change the flavor of your hummus, so try it out before mixing it with the rest of the hummus ingredients.
I like using pre-cooked garlic cloves, you could call it making roasted garlic hummus, but it is much simpler than the sound of it.
Quickly roasting the garlic in a small skillet or saucepan makes the intensity of the garlic less prominent and delicate. It only takes 2 minutes in a skillet to place the garlic cloves; no oil, just a lid. Turn the fire up, and wait until they start to burn.
Peel them off, and you have mellowed, creamy, and silky garlic.
If you want to skip this simple step, then I recommend you first blend the garlic cloves with lemons and let them rest for five minutes in the food processor before adding the rest of the ingredients. This is a second way to reduce the intensity of the raw garlic.
Note: non of the above garlic tips are required, but I don't like garlic to overpower the delicious and special flavors in this hummus, so I think the extra 2 minutes are worthy.
You can also adjust the flavor to your liking by adding a little extra virgin olive oil as you blend it. Only a drizzle of olive oil is supposed to be added once the hummus is served, but I like adding some directly in the food processor for the flavor to melt into the garbanzo bean dip.
The quantities I give you in this easy hummus recipe are perfect, as they are, but chickpeas produce and tahini paste out there might vary in flavor profile, so the above tips are the adjusting variables that you can tweak.
I like to save a little extra quantity of every ingredient to adjust the hummus, including keeping some boiled chickpeas.
Although hummus is made from chickpeas, you can use precisely the same recipe with other beans, such as butter and white beans.
Or keep reading more interesting facts about hummus.
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 will look even more beautiful when you add the garnishing of choice.
- Fresh parsley: add just a little finely chopped fresh parsley on top of the hummus.
- Smoked paprika: After pouring a drizzle of olive oil on top of the hummus, sprinkle some smoked paprika.
- Garbanzo beans: I always leave a few beans to top the hummus; you could also use toasted pine nuts or Ethiopian sesame seeds.
To make hummus, measure your ingredients and get in front of the food processor.
- Drain the canned chickpeas and reserve the chickpea water.
- Quickly roast the garlic cloves with a drizzle of oil in a skillet with a lid. When the skin looks charred, remove it from heat and peel.
- Add the rest of the ingredients: lemon juice, garlic, cooked and drained chickpeas, salt, tahini paste, and olive oil to a food processor. Optional: a pinch of ground cumin.
- Blend for about 3 minutes, then scrape the food processor's edges with a silicone spatula. Continue blending.
- Taste and adjust for salt, lemon, and tahini if needed. If you want to make it creamier, add some chickpea water, one tablespoon at a time.
- Plate your creamy hummus in a serving bowl with pita bread, olive oil, and smoked paprika. See above the recommended garnishing options.
Depending on your decision, to either go with canned or dried chickpeas, you may need a large saucepan.
A lemon squeezer is a plus but not needed.
If you want to make your quick 2-minutes roasted garlic, you will need a small skillet with a lid.
The only really important equipment you need is a good 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 tips above and have a good food processor, nothing to fancy but 1500 watts are needed.
🤔 Why make this easy hummus recipe
Nowadays, this Middle Eastern legacy is as famous as pizza, so there is no need to explain much other than it is maybe one of the easiest, cheapest, and yummiest things to make at home, so I can't understand why people don't make their own.
Perhaps, seeing it readily packed at the supermarket makes it look as if some strong science is needed to make it right, or maybe it isn't expensive.
I'll tell you two things; supermarket hummus doesn't find a match with a homemade one.
Second, if you make your own, you can make about Ten times more volume and have it in your fridge for a couple of days and use it not only as a snack but in salads and as a sandwich spread, just like you would with a chickpea-based vegan "tuna" salad.
This Lebanon Hummus Recipe is probably one of the most nutritious and versatile snacks. It is packed with protein, healthy oils, no gluten, naturally vegan, and makes the perfect snack, either with bread, a sandwich spread, or celery and carrots sticks.
A protein-packed snack
May Help Keep Your Appetite Under Control; due to their high protein and fiber profile, so they are an excellent choice for individuals who avoid animal products.
Garbanzo Beans have a low glycemic index helping to support healthy blood sugar control.
Want to keep reading about the Health Benefits of Garbanzo Beans?
They have many characteristics that may help prevent some chronic illnesses, including heart disease, cancer, and diabetes.
If you want to make keep the calories low, instead of eating your hummus with pita bread or pita chips, get some carrot sticks, celery sticks, and fresh veggies to serve your delicious hummus.
Customizable: 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.
Just add a whole avocado to the food processor; you may have to adjust lightly with an extra tablespoon of tahini, lemon juice, and salt.
If you are out of canned garbanzo beans but have cannellini white beans, you can use those in replacement.
Another favorite hummus recipe is the Roasted Red Pepper Hummus Recipe, made with homemade roasted peppers or store-bought. You can find the red pepper recipe also in this site.
Last but not least, a new favorite, which we have perfectioned over time, the pretty and purple Lemon Beets Hummus, you are sure to get some applauses with it!
🥢 How to serve
Have Hummus as part of a middle eastern meze paired with:
All are available on this site.
Hummus leftovers keep stored in an airtight container and the refrigerator for up to 1 week (it is not freezer friendly — way better when fresh and chilled).
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.
📚 More healthy vegan snacks options
Don't forget to check out our simple Lebanese Seven Spices mix to make any stew taste like an authentic Lebanese dish!
If you try Lebanon Hummus Recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Lebanese Hummus Recipe
- 15 ounces chickpeas drained canned chickpeas, or 7 ounces dry and boiled. (Plus 8 tablespoons of its starchy COLD water (you can add some ice cubes to it))
- 2 garlic cloves mashed medium size, 2-3 depending on how garlicky you want it
- 2 ounces tahini sesame seeds paste
- 2 juiced lemons
- 3 tablespoons olive oil extra-virgin, good, plus an optional splash to drizzle when serving
- 1 teaspoon fine sea salt
- 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.
- 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. First on low and then on high speed until smooth. You may want to stop at times to allow the food processor to rest.
- Taste the mix and adjust the flavors, using salt, your left garlic clove, and lemon juice.
- When you are satisfied, put it on a serving plate, mark it with a fork, drizzle with some extra olive oil, dust with paprika powder and top it with a couple of your saved 3-5 chickpeas beans and parsley, mint, or something green.
- 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.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
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.
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.