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This traditional homemade Lebanese Hummus is one of my favorite dip recipe! It’s so easy to make and 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 to serve to a crowd!
If you love hummus, be sure to check out my Baba Ghanouj Recipe.
Recipe Summary
- 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!
- 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!
Hummus Ingredients
- Cooked chickpeas: the easiest and fastest way to make homemade hummus is to use canned chickpeas. If you have time, you can feel the chickpeas for an extra creamy hummus consistency.
- Tahini: a hummus recipe is never complete without a good amount quality tahini paste. This gives a rich and creamy consistency to the hummus.
- Extra-virgin olive oil: you will need a couple tablespoons of olive oil to drizzle on top of the dip.
- Fresh lemon juice: Use fresh squeezed lemon juice for this recipe.
- Garlic: use fresh garlic cloves only for the best flavor.
- Salt: to taste
- Water or Ice cubes: may be added if you need to loosen up the consistency of the hummus.
How to Make Hummus
- Wash and drain the chickpeas well and add to a blender or food processor. If you have time, you can peel the chickpeas.
- Add in the other hummus ingredients; the tahini, salt, garlic and ice cubes.
- 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 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
Yes, 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 for the week. I tend not to add the toppings until I am ready to serve so that they are perfectly fresh and tasty.
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.
I love to serve this as a simple dip, along with some veggies, but you can also use it on sandwiches and wraps, burgers and salads. Also try it with my Homemade Garlic Bread, Oven Roasted Spatchcock Chicken, or No Knead Artisan Bread
This Middle Eastern dip is typically made by blending chickpeas with tahini paste, fresh garlic, and lemon juice.
Tahini is made of three ingredients: hulled sesame seeds, oil and sometimes salt.
More Easy Lebanese Recipes
- Lebanese Lentil Soup
- Grilled Beef Kafta
- 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!
If you try this recipe and like it, please leave a star rating and comment below. Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Easy Lebanese Hummus
Ingredients
- 2 15 oz canned chickpeas, drained and washed
- ¼ cup tahini
- ⅓ cup lemon juice
- ¾ 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 or 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.
Mariam, thank you for sharing this delectable dish! It was my first time making homemade hummus. It was prepared exactly as instructed and turned out perfectly. However, one issue was that I probably used a little more lemon juice than indicated, so it was a little tangier than I desired. But, overall, it was a terrific experience with a delicious dish that will surely wind up in my recipe book! Serve with fried avocado chips. Yum!
Hi Lucy,
Glad you enjoyed it. Thanks for the review.
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.