Join over 2 million followers!

Best Hummus Recipe

Jump To Recipe
  • ClockPrep:
  • Chef's HatCook:
  • PlateServes: 6 servings

This is the best hummus recipe based on the authentic Lebanese methods. Hummus is a healthy snack that's made with a few ingredients and perfect for parties

  • Author: Yumna Jawad
  • Posted:

Best Hummus Recipe

I’ve gotta admit, I’ve only been blogging for 5 years and I’ve never titled any of my recipes “Best [blank] Recipe” ever. But, that’s how much confidence I have in this hummus recipe. I’m going to sound overly confident, but you guys, this is seriously the best hummus recipe. Ever. It’s thick, smooth, rich and ultra creamy – just the way hummus should be!

Close up plate of hummus dip with chickpeas, olive oil, paprika and parsley

What is Hummus?

By now hummus has become pretty mainstream, and is sold in all grocery stores. It’s essentially a Middle Eastern dip or spread that’s made by blending chickpeas, tahini (sesame paste), lemon juice, garlic and salt. Then, it’s served with extra virgin olive oil and traditionally eaten with pita. It’s a very healthy snack that you can eat as a dip or add to grain bowls, sandwiches or salads.

MY LATEST VIDEOS
MY LATEST VIDEOS

This hummus recipe is the classic traditional Lebanese hummus that I grew up eating. I learned it from both my parents, one who likes it extra lemony, and the other who likes it extra garlicky. I think I’ve found the right balance between both my parents’ recipes to make the best hummus recipe.

Is hummus healthy

Yes, hummus is super healthy, especially if you make it on your own. It literally only need four ingredients and it’s an excellent source of plant based protein! The primary ingredient to make hummus is chickpeas. Chickpeas are full of fiber so they’re excellent for making you feel satiated, which can help in overall weight loss management. The other cool thing about chickpeas is that they’re pretty low glycemic index which helps with blood sugar regulation.

The other big ingredient in hummus is tahini, which is basically sesame seed paste. So think of it as the good fat that helps to break down the chickpeas in the food processor and make it creamy. Sesame seeds actually have the highest oil concentration by weight. So it’s loaded with healthy fats that’s going to make you feel full and satisfied. So spread that hummus because it’s that kind of feel good food your body is craving!

Hummus Ingredients

There are only 4 main ingredients in this homemade hummus recipe. Because of the small amount of stuff that goes into this recipe, it’s important that each of those ingredients is high quality! That’s what makes this the best hummus and separates it from store bought hummus.

Chickpeas: There are three basic options for chickpeas. First, you can start with dry chickpeas and pressure cook them. Second, you can use canned chickpeas and boil them for 20 minutes to allow them to soften. Or third, you can use canned chickpeas, soak them in boiling water and baking soda and peel off the skin.

You’ll need 1.5teaspoons for every 15 oz can of chickpeas. It takes about 5 minutes and creates the best texture!

Two plates - one with peeled chickpeas and the other with the peel from the chickpeas

Tahini: Not all tahini is created equal. Look for high quality products that only have on ingredient – mechanically hulled sesame seeds. And make sure the tahini is not separated. If it does get separated in the jar, give it a good stir before adding it to the food processor.

Lemon: Freshly squeezed. Always.

Garlic: Use fresh garlic for the best taste. Don’t use pre-peeled garlic as it won’t have the same robust flavor as the ones in the bulb. And if there are any green sprouts growing in the middle, it’s best to remove those before adding to the food processor.

How to make hummus

  1. Prepare the ingredients: There are only 4 ingredients, so it’s not too bad. Preparing the chickpeas is the most time consuming since you’ll either need to pressure cook, boil or soak and peel them.
  2. Puree the chickpeas on their own in the food processor until they become powder-like.
  3. Add the remaining three ingredients and process together, running the machine for 4-5 minutes until the mixture is smooth and creamy. You may need to stop the food processor from time to time to scrape down the sides. If the hummus is looking thick, I would recommend adding a couple tablespoons of hot water to the mixture to help smoothen it.
  4. Taste and adjust. My parents can never tell me the exact measurements for the garlic, lemon and salt. And most Lebanese cooks won’t tell you either. They always say you gotta taste and adjust. And as much as I want to have the perfect measurements for you guys, it’s a matter of preference. So please, taste and adjust!
Food processor showing final pureed hummus with a small spatula

Tips for making the best hummus

  1. Use ice cubes when blending the hummus in the food processor. This sounds a bit crazy, but it’s a tip I learned from my dad and it totally works. I never understood it until I tried it. But basically it gives it a freshly churned ice cream-like texture. I would recommend adding at the step with the tahini, lemon and garlic.
  2. Peel the chickpeas. I mentioned this earlier as one of the options for creating a smooth and creamy homemade hummus texture. But I found that peeling the chickpeas, although a little tedious, can create such a difference in the texture.
  3. Add hot water slowly while the food processor is running and after everything has blended. It will create a silky texture.
  4. Use a strong blender and blend for at least 4-5 minutes.The truth is, it will most likely never be as creamy as the store-bought and restaurant ones because of the actual machine they use for blending. So one way to remedy that in the homemade hummus version is to blend longer.
Pureed chickpeas in a food processor with lemon juice, tahini, garlic and ice cubes

I love how popular hummus has become and I love that it’s so easy to find hummus everywhere these days from grocery stores to airports to school lunch menus. But don’t forget how easy it is to make homemade hummus. I haven’t found one store-bought brand that beats my hummus recipe. It’s just more fresh and delicious!

There are so many ways to enjoy hummus in sandwiches, wraps, burgers, salads and even pastas! But there’s not like drizzling on that olive oil and eating it with Arabic bread (pita). It’s one of my favorite Lebanese recipes and it’s truly a recipe that I’ve perfected after making it a couple times a month for many years.

Plate of hummus dip with chickpeas, olive oil, paprika and parsley with pita bread on the side

If you’ve tried this healthy-ish feel good best hummus recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more Middle Eastern dip recipes, check out:

5 from 5 votes
Plate of hummus dip with chickpeas, olive oil, paprika and parsley with pita bread on the side
Best Hummus Recipe
Prep Time
20 mins
Total Time
20 mins
 

This is the best hummus recipe based on the authentic Lebanese methods. Hummus is a healthy snack that's made with a few ingredients and perfect for parties

Course: Appetizer
Cuisine: Mediterranean
Keyword: Chickpea Hummus, Homemade Hummus
Servings: 6 servings
Calories: 95 kcal
Author: Yumna Jawad
Ingredients
  • 1 15 ounce can chickpeas/garbanzo beans
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • Extra virgin olive oil for serving
  • Paprika or sumac, for serving
  • Fresh parsley for serving
Instructions
  1. Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
  2. Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
  3. While the food processor is running, add the ice cubes, lemon juice, tahini, garlic clove and salt, and blend for about 5 minutes until smooth. Once everything is blended, you can slowly add hot water while the machine is running to get a smoother texture.
  4. Taste and adjust as needed by adding more lemon juice or salt.
  5. Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
  6. Drizzle with olive oil, sprinkle with sumac and fresh parsley.
  7. Serve cold or at room temperature.
Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about one week in the fridge.

Sourcing: You can find the tahini at Middle Eastern markets, natural-food stores or even in large supermarkets, often located with other Middle Eastern ingredients.

Substitutes: For best results, follow the recipe as is. However if you are allergic to tahini, I would recommend using olive oil in its place. If you have other questions about any substitutions, please feel free to ask.

Equipment: I use the Kitchen Aid food processor to make the hummus. It is super efficient and blends at an incredible speed to create a smooth and creamy consistency.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without any toppings.

Nutrition Facts
Best Hummus Recipe
Amount Per Serving (1 g)
Calories 95 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 393mg 16%
Potassium 132mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 0.2%
Vitamin C 4.2%
Calcium 3.4%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
This is the best hummus recipe based on the authentic Lebanese methods. Hummus is a healthy snack that's made with a few ingredients and perfect for parties | Healthy Snacks | Chickpea Recipes | Arabic Food | #appetizers #snacks #hummus #chickpeas #feelgoodfoodie

Comments

  • Reply
    Mary
    September 22, 2018 at 10:14 am

    Hello Youmna, My daughter is studying in Montreal and send me many watsapp : “how do i cook and Peel eggplants for moutabbal , how much lemon…” regarding hommos I just sent the link feelgoodfoodie the pictures are great ….

    • Reply
      Yumna Jawad
      September 22, 2018 at 8:04 pm

      Aww, that’s amazing! I’m actually getting ready to update my moutabbal recipe on the blog since the pictures are really old. Stay tuned for that and you can send it to your daughter too. I really appreciate it!

  • Reply
    Yumna Jawad
    August 3, 2018 at 2:18 pm

    Yum!!

  • Reply
    Andrea
    June 4, 2018 at 5:57 am

    Used your recipe to make the best hummus ever. Love the ice cube tip.
    It makes it cold & creamy

  • Reply
    Mariam
    June 1, 2018 at 2:34 pm

    Can’t wait to try this for iftar tomorrow! How many cloves of garlic btw ? 🙂

    • Reply
      Yumna Jawad
      June 1, 2018 at 9:24 pm

      yay! Hope you love it! And oops left that out of the ingredients (fasting brain!) I used 2 garlic cloves but in the pictures I made a double batch with 4 garlic cloves.

Leave a Reply

Rate this recipe

Get Exclusive FeelGoodFoodie Updates in Your Inbox

×
342 Shares
Pin336
Share6
Tweet