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
This really is the best authentic hummus recipe! Made with a handful of ingredients, this easy to make dip is creamy and a real treat for the tastebuds. Made with tahini, this healthy homemade hummus is perfect for dipping and can be used in sandwiches, salads and burgers.
I’ve gotta admit, I’ve only been blogging for 6 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!
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 arabic bread (pita). It’s a very healthy snack that you can eat as a dip or add to grain bowls, sandwiches or salads.
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 my version of the best hummus recipe.
What do you need to make hummus
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 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 10 minutes to allow them to soften. Or third, you can use canned chickpeas, soak them in warm water and baking soda and peel off the skin. I usually opt for either of the last two methods.
If you’re soaking with baking powder, you’ll need 1.5 teaspoons for every 15 oz can of chickpeas. It takes about 5 minutes, and creates the best texture! This is the chickpeas before and after peeling off the skin.
Tahini: Not all tahini is created equal. Look for high quality brands that only have one 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 this authentic hummus recipe
STEP 1: Prepare the ingredients: There are only 4 ingredients, so it’s not too bad. Preparing the chickpeas is the only time consuming part since you’ll either need to pressure cook, boil or soak and peel them.
STEP 2: Puree the chickpeas on their own in the food processor until they become powder-like.
STEP 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 grainy, I would recommend adding an ice cube or two in there, which helps to smoothen out the mixture.
STEP 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!
Tips for making the best hummus
- Soak chickpeas in baking soda. Whether you are boiling the chickpeas, soaking them briefly in a bowl or cooking them in the pressure cooker, the baking soda softens the skin. The softer skin helps them peel off easily or blend more easily. And here’s a bonus benefit: the baking soda can also help reduce gas and bloating!
- 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.
- Add ice cubes to the blender. 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, especially if the hummus is looking grainy.
- Use a strong blender and blend for at least 4-5 minutes. I’ve seen a difference in the texture by testing two levels of blenders and the blender definitely matters. 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 is to blend longer.
I love how popular hummus has become, and I love that it’s so easy to find it 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!
Frequently Asked Questions
How long does home-made hummus last for?
If you have any leftovers, or are making a large batch, you can store it in an air tight container in the fridge for about a week. It tastes even better the next day.
What can I use instead of tahini?
Tahini is a paste made from sesame seeds, and it is essential in this authentic hummus recipe. Most stores will carry it. If you are having real trouble finding it or have allergies to sesame seeds, you can use olive oil in its place.
Can I freeze hummus?
Yes, you can freeze hummus for up to 3 months. Just make sure to put it in an airtight container and don’t fill it all the way up because it will expand as it freezes.
There are so many ways to enjoy hummus as a dip or in sandwiches, wraps, burgers and salads! But there’s not like drizzling on that olive oil and eating it with Arabic bread (pita). Two other fun ways to enjoy hummus or any leftovers you may have is to make Hummus Toast or Hummus Pasta.
More Middle Eastern dips:
This authentic hummus is 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. It really is the best hummus I’ve had and I can’t wait for you all to try it!
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!
Best Hummus Recipe
- 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
- Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
- 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.
- 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.
- Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls.
- Drizzle with olive oil, sprinkle with sumac and fresh parsley.
- Serve cold or at room temperature.