This traditional homemade Lebanese Hummus recipe is so easy to make, it’s ready to serve in less than 10 minutes. Quick to make in a food processor or blender, this creamy dip is a great appetizer to serve to a crowd. Ditch the store bought dip and try this authentic hummus recipe!
Hummus is one of my go to recipes when we are entertaining. It so easy to whip up a batch and serve it with pita chips, crudités and breadsticks. It’s an effortless appetizer to serve a crowd!
If you love hummus, be sure to check out my Lebanese Hummus with Spiced Meat.
Why This Lebanese Hummus Is So Good!
- Quick and easy: It takes no time at all to make a batch of this homemade dip. Just a few fresh and simple ingredients blended together and it’s ready to serve!
- Healthy: This dip is vegan as well as being low carb and low fat. It’s made with no added sugar and chickpeas are a great source of protein, fiber and lots of vitamins and minerals.
- Delicious and fresh: I find that store bought dips can often be bland, not to mention they contain a lot of preservatives to keep them stable. Homemade hummus is made with fresh and vibrant ingredients, and is far from boring!
- Adaptable: This is a great base for any kind of flavored hummus. Try adding in roasted red peppers or avocado!
How to Make Lebanese Hummus
Gather your ingredients!
Wash and drain the chickpeas well and add to a blender or food processor (photo 1).
Add in the other hummus ingredients; the tahini, salt, garlic and ice cubes (photo 2).
Blend the ingredients together until it is smooth, this will take about a minute.
Place the blended hummus on a plate and smooth it using the back of spoon.
Drizzle over the olive oil and other toppings to serve.
Recipe Notes and Tips
- Remove the skin from the chickpeas before blending them. This will help to obtain a super smooth texture. It will still be good if you leave them unpeeled if you are short on time.
- Use good quality tahini. Not all tahini is created the same! Use tahini that only has one ingredient, mechanically hulled sesame seeds.
- The longer you blend the hummus, the smoother and creamier it will get. Blend it for at least one minute in a high powdered blender, you can’t over blend it!
- Don’t forget the ice cubes! The ice cubes help to achieve wonderfully smooth and creamy texture.
- Use fresh lemon juice. Fresh lemon juice is so much zingier than bottled juice and makes a real difference.
Frequently Asked Questions
Can you make it ahead of time?
This will keep well for around 5 to 7 days. Once you have made it, transfer it to a bowl and cover it with plastic wrap, or place in an airtight container. I often make a big batch to enjoy in the week. I tend not to add the toppings until I am ready to serve so that they are perfectly fresh and tasty.
Can you freeze Lebanese hummus?
Hummus freezes really well, in fact you will often find a container of it in my freezer! Freeze it in an airtight container and it will keep for up to 3 months. It will expand, so don’t fill it all the way to the top. Thaw it in the fridge overnight before topping and serving.
What do you serve with hummus?
I love to serve this as a simple dip, but you can also use it on sandwiches and wraps, burgers and salads. It’s great on my Vegetarian Cauliflower Pita Wrap! It’s so versatile and a welcome addition to any table.
More Easy Lebanese Recipes
- Lebanese Lentil Soup
- Maamoul Date Cookies
- Maghmour (Lebanese Moussaka)
- Lebanese Spicy Potatoes (Batata Harra)
- Easy Beef Shawarma Bowl
I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Hummus recipe. I hope you try it, enjoy it, and share it with your friends and family!
You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. tag me on INSTAGRAM so I can see your delicious recreations. Until our next recipe. XoXo…
Easy Lebanese Hummus Recipe
Equipment
- Food processor or blender.
Ingredients
- 2 15 oz canned chickpeas drained and washed
- 1/4 cup tahini
- 1/3 cup lemon juice
- 1 tsp salt
- 2-3 cloves garlic minced
- 3 whole ice cubes
- 1 tbsp olive oil for topping
- 1 tbsp toasted pine nuts for ganishing (optional)
- dash of paprika for garnishing (optional)
- fresh chopped parsley for ganishing (optional)
Instructions
- Wash and drain the chickpeas very well. If you have time, peel the skin off for a smoother texture, but not required.
- Add chickpeas in the food processor or blender with the tahini, lemon juice, salt, garlic and ice cubes.
- Blend of process for at least a minute to obtain a super smooth texture.
- Transfer hummus to a plate and spread around using a spoon or mini spatula.
- Top with olive oil and garnishing ingredients.
Notes
- To obtain a super smooth texture, peel off the skin of the chickpeas.
- To make different kinds of hummus, use this as a base recipe and add other ingredients like roasted red peppers for example to make roasted red pepper hummus, or avocado to make avocado hummus and so on.
- Use good quality tahini. Not all tahini is created the same! Use tahini that only has one ingredient, mechanically hulled sesame seeds.
- The longer you blend the hummus, the smoother and creamier it will get. Blend it for at least one minute in a high powdered blender, you can't over blend it!
- Don't forget the ice cubes! The ice cubes help to achieve wonderfully smooth and creamy texture.
- Use fresh lemon juice. Fresh lemon juice is so much zingier than bottled juice and makes a real difference.
I made this recipe and it’s just like back home, love it
So happy to hear that! Thanks so much for leaving a review.
When does the lemon juice go in?
With all the ingredients when you blend.
Delicious
Hi Aya!
Thank you for your review. Happy you enjoyed it.