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Best Lebanese Hummus

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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 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!

Close up shot of hummus plated in a shallow dish

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.

Final plated hummus dip in a shallow bowl

Is hummus healthy

Yes, hummus is super healthy, especially if you make it on your own. It literally only needs 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. The other cool thing about chickpeas is that they’re pretty low glycemic index which helps keep your blood sugar in check.

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. 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!

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.

Process collage showing the chickpeas before and after removing the shell

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 hummus

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.

Process shots showing the chickpeas before and after grinding

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.

Process shots showing the the ingredients getting blended and ice cubes getting added

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

  1. 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!
  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 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.
  4. 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!

Final plated dish showing hummus with olive oil and garnished with paprika and parsley

What is hummus used for

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). 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.

Here are more ideas for using leftover hummus:

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!

More Middle Eastern dips:

More Hummus recipes:

4.45 from 9 votes
Final plated dish showing hummus with olive oil and garnished with paprika and parsley
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
  • 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
  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.


  • Reply
    Tatyana Perevalova
    May 18, 2019 at 10:20 pm

    Thank you for your recipy 🙂
    I cant translate to my language about ” 1 15 ounce can chickpeas/garbanzo beans”
    How much is in grams?

    • Reply
      Yumna Jawad
      May 19, 2019 at 9:37 pm

      Hi there! That’s about 250 grams. Hope you like it!

  • Reply
    May 16, 2019 at 9:04 am

    I loved your recipe! I have read millions of recipes trying to understand why my hummus always ended up grainy and chunky! I mean tasty but just not smooth. And finally i found the answer!!! Boil and peel your chickpeas and the ice cube worked like a charm! Thank you!
    #mindblown #forrealBestHummusRecipe
    (Couldnt get the start rating to work) ⭐️⭐️⭐️⭐️⭐️

    • Reply
      Yumna Jawad
      May 16, 2019 at 11:20 am

      That makes me so happy to hear! Thanks so much for trying it out and I’m so glad you enjoyed the recipe!!

  • Reply
    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


  • Reply
    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
    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.

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