Best Lebanese Hummus

4.99 from 214 votes

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

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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.

Close up shot of hummus plated in a shallow dish

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.

Final plated hummus dip in a shallow bowl

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 soda, 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 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.

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!

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.

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

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

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
5 from 214 votes
Servings 6 servings
Course Appetizer
Calories 95
Prep Time 20 mins
Total Time 20 mins

Ingredients
  

  • 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 for serving
  • Fresh parsley for serving

Instructions

  • 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.
  • Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth. 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 paprika and fresh parsley. Serve cold or at room temperature.

Video

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

Calories: 95kcal, Carbohydrates: 11g, Protein: 4g, Fat: 4g, Sodium: 393mg, Potassium: 132mg, Fiber: 3g, Vitamin A: 10IU, Vitamin C: 3.5mg, Calcium: 34mg, Iron: 1.1mg

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

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Comments

  1. I just made the Hummus, but I cooked the garbanzo beans and peeled them. I used more than one or two ice cubes and that helped me to get a creamier Hummus, I got the perfect taste and I just finished eating with corn chips because I have pita bread with me right now. I didn’t sprinkle paprika I have some chile that I have grounded and I just sprinkled a little bit and it tasted wonderful. Thank you so much for sharing!!!!

    1. Corn chips is a great idea with hummus too! Those modifications and alterations sound delicious!! You’re so welcome!

  2. Mine turned out a little too thick and I’m unsure how to thin it out. I know in the past adding liquid did the opposite…I also like it a little creamier(fat/mouth feel as opposed to texture which was great.)Any suggestions?

  3. I just made this and it’s delicious. The only thing I did differently, I added a bit of cumin. This is now my go to hummus recipe. Thanks!

  4. Looks yummy! Please keep posting recipes like this! Thank you! Question: Does the recipe mean chickpeas AND garbanzo beans or just one or the other? I was a bit confused by that. Thank you!

    1. Thank you! I definitely will! It is just one of them – they are the same thing, but they are called different names (either chickpeas or garbanzo beans) depending on where you are and what brand it is.

  5. This is not the best, it is the BESTEST hummus recipe ever. I’ve tried making hummus so many times in so many ways, and the Yumna’s tips are absolutely foolproof.

    With this recipe, the hummus turns out creamy, pillowy, ever so slightly tangy, with richness and flavor that the mouth remembers long after it has been devoured. It was like being transported to the Middle East right in my kitchen. All our taste buds are craving for more – the perfect July 4th party recipe!

  6. I had made other recipes, but this one is spectacular! better than the store, just add black pepper and more lemon.
    And when I serve it I will add olives yummmmmy!. Thanks!

  7. wow mine was so disgusting. it tasted like bitter bland chunky crunchy bean ice water garlic lemon ass. that was the most disgusting thing i’ve ever tasted. eek. I’ll stick to buying mine.

    1. I’m so sorry to hear that. Could you share with me what you did or what went wrong where, so I can try and help correct it?

  8. Yes, tastes great BUT for all the effort of hand peeling the peas I wish I had doubled/tripled the recipe!!

  9. I just finished reading about hummus .
    Why is the store bought ones darker in color, and yours is on the white side !

    1. That’s because of the tahini that I use and the ice cube. The tahini I have is Lebanese and it it much lighter in color than the brands I find in grocery stories here. Also the ice cubes helps to brighten the recipe and make it more creamy and lighter in color.

  10. Yumna,
    I love your middle eastern “Arabic” recipes so much, I wish I only get those😊

  11. Hi Yumna,
    I’d like to try your Hummus, but my Dad is allergic to garlic..Is it okay to makeup OT without garlic, or what do you recommend to replace it with?
    I love your recipes,
    Greetings from Germany😊

    1. You could try making it without the garlic, but it will change the flavor profile slightly. Thank you so much!!

    2. If omitting garlic, you might want to increase the tahini and lemon to strengthen the flavor. I always add the zest of the lemon when I make hummus. You could also try adding a bit of cumin to impart some additional flavor. Cumin goes well in hummus, but use sparingly.

  12. Just made this recipe and I can’t believe the incredibly creamy texture. It’s perfect! I’ve tried various hummus recipes and could never get the taste or texture right until now. Thank you so much for sharing your recipe and tips!💜💙💜 You are my go-to for fresh, flavorful Lebanese recipes

  13. I’m just wondering about peeling the skins off the chick peas; isn’t that part of the fibre of them?
    I went to a dietitian and she told me that chick peas are VERY healthy. They are high in fibre and are ‘pulses’ (VERY heart healthy). And while they are high in carbs the fibre ‘nets’ them out so that you (if you are T2DM like I am) eat them in moderation. Just skip the pita bread (scoop the hummus up with celery instead!).

    1. While that may be true, I recommend peeling the skin as an optional step, but it helps create a creamy texture.

  14. I can’t believe how easy this was. I’ve never attempted to make it before, but it came out great! I accidentally put in 2x the amount of salt, but you wouldn’t know it. I substituted what I had, bottle lemon juice for fresh & 2 tablespoons Olive oil for 2 tablespoons tahini. I did soak the chic peas in baking soda and hot tap water. I did use fresh garlic. I made it in my food processor.
    Thanks for posting this!

  15. All your recipes look and sound delicious! Can’t wait to try your version of hummus.
    Can you tell me your favorite brand of tahini? I haven’t found one I like. I’ve tried making my own but not happy yet with the taste. Thanks!

  16. This recipe was so easy and it’s delicious! I forgot the ice cubes so I think that’s why it was kinda thick but it was still so good! I also doubled the garlic 😈

  17. Wow, this was a labor of love peeling all those peas but so worth it! I never imagined I could make hummus at home this good! Thank you!

  18. Hi! I was a former OFW in Saudi Arabia for about 10 yrs. This was the reason why I have cravings for arabic dishes every now and then. The dish that I missed the most is hummus with tahina partnered with kubus or pita bread depending on availability. I used to eat this dish during breakfast as in everyday and I never get tired of it, and when I finally settle down here in the Philippines, my longing for this dish becomes even stronger. There were restos that offer this dish, but if I can actually prepare this myself, I would truly be very very excited. Thanks for the recipe, and I will try it myself.

  19. Spot on recipe, yours is the best I’ve found so far.
    The only variation I do is to sprout the chick peas before making into hummus.
    It gives a slightly nutty flavor to the mix. Also increases vitamins and nutrients by more than double. I sprout the chickpeas so to approx 1/2 inch, the sprouting process removes the skin, so they can be rinsed and used instantly.

  20. If using an Instant Pot/pressure cooker, does one soak the chickpeas in baking soda solution before or after cooking them?

    1. I would only soak the chickpeas in warm water and baking soda before peeling off the skin if you’re using canned chickpeas.

  21. Thank you for this recipe. I’ve made a lot of hummus, and this is, by far, the best recipe I’ve made! Thank you and your parents!!

  22. Very garlicky, not enough tahini. Ice cubes made it smooth but then bland.
    Disappointed as a regular visitor to the Lebanon and hummus lover

    1. I’m sorry to hear that was your experience. Is there a specific way in which you’d change the recipe?

      1. Lebanese hummus actually does not contain garlic traditionally. Not that it isn’t a good recipe, just not authentic Lebanese style.

  23. Fantastic hummus recipe, and so simple to make. My husband has never been a fan of hummus, but even he enjoyed this hummus!

  24. I’m a newbie to making hummus but this was amazing, especially after topping with olive oil and paprika! The tips on the chickpeas and ice cubes was extremely helpful as well. Thanks for this recipe!

  25. Thanks for the recipe. This is the best hummus I’ve had outside of a Lebanese restaurant. I want to hug both of your parents!

  26. The best hummus recipe I have come across, I have tried many but none seem to hit the spot. But yours is super and I am so glad I found your page!

  27. Thanks for this recipe! Specially for the ice cube tip, it actually made great texture! Loving it more than what I eat at any restaurant!

  28. Instead of Tahini, could you just use hulled toasted sesame seeds and a little extra olive oil? If so, how much would you recommend? Thank you!

    1. Yes, you could! You can make homemade tahini by processing about 1 cup of hulled toasted sesame seeds with 2-4 tablespoons of neutral flavored oil.

  29. Please I have do apologize for this stupid question but 400grams of chickpeas is meant as a 1 can or 2? Because after pouring water out of can, peeling of the skin I get only 200g of chickp.

  30. The best hammus I ever had, its simple but rocks! The ice cubes really help on the creaminess.
    I garnished with a pinch of paprika and kalamata olives in the center for presentation-

  31. We made hummus at home! Thanks to you Yumna! Totally loving it and eating it with every possible thing, be it garlic bread, pita chips or salads 😋

  32. Really great tasting recipe. Excellent tips. I followed the advice of boiling canned chick peas, added ice cubes at the end of food processing. The texture and flavor are perfect. Thanks now I finally have a hummus recipe that will be my new standard.

  33. AMAZING. Best recipe I’ve used. But to be honest this is the first time I peeled the beans. I added 2 Tbsp of basil pesto and a couple shakes of cayenne pepper. Sooo good. Recommend.

  34. So glad I found you on pinterest. Never knew about peeling the chickpeas, what a difference in texture and taste. The hint about using ice cubes was spot on. Thanks

  35. Hi Yumna, this recipe looks delicious!!!! I’ve been craving hummus for the past few weeks…glad to have landed on your recipe :’) I was wondering if there’s any way for me to cook the chickpeas without a pressure cooker? Can I just boil them on the stovetop in a regular pot? (And if so – do they need to be soaked beforehand?)

  36. You might find it hard to believe but this is vastly superior to the Austrian grocery chain hummus I am stuck with. Using chickpeas made in an IP and homemade tahini paste this came out so fluffy and good. I froze aquafaba left over from cooking the chickpeas and will use it in place of the ice cubes next time.

  37. I really appreciate your efforts, the way you research a recipe and then share it with us. I tried the same procedure for Lebanese hummus, and the taste is amazing.

  38. This is the perfect hummus to make my new favorite lunch – a warm pita topped with hummus and roasted veggies from the air fryer, and folded like a sandwich! Love the flavor and consistency!

  39. Shukran 7bbt for sharing! I’m Colombian but visited Palestine several years ago and I just love middle eastern food. Everything is ktiiir taybe.
    I ve done hummus before but soon I’m gonna give ur recipe and tips a go.
    My mom used to make it but she adds a lot of olive oil to the food processor. I told her that was not right and I had to translate your recipe to Spanish and shower just so she could believe me.
    Big hug! Zahten!

  40. Have made this recipe quite a few times and it is bullet proof. You can’t go wrong with this recipe. Love to put a layer of hummus on a plate and serve my salad on top of it. Takes salad to another level. Thank you!

    1. Yay! I’m so happy to hear that! And I love the idea of pairing it with salad. I often eat it with my Fattoush or Tabbouleh recipes!

  41. O.M.G – just brilliant and so easy. I can’t take garlic so this is gold dust to me – just ace, thank-you for yet another awesome recipe, now just getting my bread from the oven to enjoy this lush hummus.

  42. I love hummus and having friends in Jordan and lived in Kuwait shop bought just isn’t the same.
    I tried a few hummus recipes and this one is best. I do add a bit of olive oil and like a little more garlic but it’s personal taste. The ice cubes make a difference. I now make a couple of times a week .

  43. I have been following you for a number of years, but today was the very first time I made a dish following a recipe of yours!

    I had been wanting to buy hummus for the past week, but I can’t seem to find it at the store and I did not want to waste time looking for it. So, I saw your IG story earlier, then I followed it to your blog. Once I realized I had everything your recipe calls for, I decided to make it.

    I have to tell you, my wife loved it so much and she’s Lebanese as well =)

    Thank you for sharing!

    I plan on making it again, and I will try to experiment with it as well.

    NOTE: If you intend to make this, please don’t skip on optionals like peeling the chickpeas. As Yumna said, it is tedious, but it makes a difference! =D

  44. love this hummus and i have tried to make perfect hummus at home so many times! thank u, this is my new family go to hummus. ice and peel chicpeas

  45. I recently had dental surgery, so I was on the soft foods diet. Hummus is perfect for this! As someone who has bought their own hummus for YEARS, I was excited to try making my own. It is absolutely wonderful. The texture is incredible, the flavor is subtle yet intense, the method is quick and easy! You can’t go wrong with this. My boyfriend loved it so much, I had to make a second batch soon after. I also got the squeeze bottle of tahini (the two pack from Amazon!) and that makes it SO much easier too.

    1. Yay, so glad to hear you enjoyed it! Thank you for sharing your feedback! So happy you’re making your own hummus now!!

  46. Hi Yumna,

    Looking forward to trying this recipe! I have a few questions before heading to the supermarket.
    1. I’m from the Netherlands, where we work with grams. Your ingredient list, does it says 115 ounce, 1.15 or 15 ounce of chickpeas? I’m lost, though 15 ounce makes most sense to me (425 grams), but than I’m wandering what the 1 says (or is it like one ‘dose’ of 15 ounce chickpeas)?
    2. The nutrition information says a serving of 1 grams = 95 kcal. Should that be 100 grams?
    3. I do have a food processor, though it is not so strong it can blend icecubes (maybe it can do so, but I think the times I can use it will be limited to the max haha). Can I also just ad like cold water? Otherwise I may be able to smash the icecubes so it breaks down in smaller pieces. But water is easier.

    Love to hear your thoughts. Thanks in advance!!
    And LOVE your blog/Instagram and recipes. And your children are adorable haha

    1. Hi there! Sorry for the late response but here’s a follow up to your questions on the hummus. And thank you so much for your kind words…means a lot to me!
      1. Yes, it’s just 15 ounces, and I removed the 1 in front for the 15 ounces to lessen any confusion for others. thank you!
      2. The serving sizes always defaults to the number 1, but yes, a serving size for the hummus is about 100 grams which is about 4-6 servings total.
      3. Yes, some ice cold water might help to thin it out, brighten the color and give it that smooth texture close to ice cubes but not entirely.

      Let me know what you think when you try it!

  47. I have made this hummus twice now and, both times, it was a major hit! People have even told me that it’s better than the hummus they get at a fancy Lebanese restaurant here in town! I’m relatively new to cooking, and I find Feel Good Foodie’s recipes so easy-to-follow. She makes it simple for me to impress friends and come off as a much better cook than I actually am! Be sure to remove the skins from the chickpeas and add two ice cubes to the blender/food processor. Yumna is right – doing these things make the hummus extraordinarily smooth and creamy! Thanks, Feel Good Foodie, for an awesome recipe!

    1. Aww, that’s the best complement! Thank you so much!! I really appreciate that and so happy to hear that you’re cooking more now!

  48. Just made your hummus recipe for the first time and WOW!!!! So flavorful, so yummy! My husband is scarfing down the whole dish as we speak! Thanks for sharing your expertise and the Ice cube trick!

  49. This recipe was the most simplest hummus recipe I’ve ever come across and, not only that it was the most amazing tasting one I’ve done to date! It is absolutely going to be my go to!!! Was creamy, and delicious.

  50. Just made your hummus recipe and everyone LOVED it. Is it easily multiplied (2 or 3 times) or better to make in small batches?

    1. Yay, so glad to hear it! And yes you can easily double or triple the recipe as long as your food processor can accommodate. I usually double the recipe easily because it goes so quick!

  51. Doing your hummus recipe since I saw your vídeo. Its the best! And the creamiest. Cheers from Argentina. 👋👋

  52. The title is not exaggerating that is truly is the BEST hummus recipe, I love the fact that you’ve really given step by step instructions you can’t go wrong. I’ve stopped buying store hummus this is a million times better… The only problem? Is … It never lasts… Absolutely delicious… Who knew ice cubes were the secret!

    1. Aww thank you so much!!! I know what you mean that it never lasts. I have to make a double batch all the time! So glad you loved it!

  53. So far the best best hummus recipe I have tried definitely better than store bought and yet so simple to follow. I have tried so many recipes before and nobody in my house would eat it. I made this 2 days ago and I actually double the recipe and I can gladly say it’s finished and now my husband is asking me to make some more.

    1. Awww I’m so happy to hear that. Thanks so much for the sweetest feedback. I really appreciate it!

  54. Made this for family dinner at lake (6 adults & 2 young kids). Everybody loved it. Nice to have a vegetarian dinner for a change. Liked the one pan recipe. Served with garlic toast & Caesar salad. Have enough leftovers for 2 people for dinner tomorrow. Thanks for such detailed instructions.
    Jan, Sioux Narrows, Canada

  55. This is the absolute BEST hummus EVER!! Words cannot describe how amazing it is and I 100% recommend!!! <3333 it so much thank you!

  56. Prepared this recipe yesterday. Though I had to tweak it a bit here and there owing to lack of ingredients and time (just moved to a new country!), the recipe turned out DELICIOUS and creamy AF. I’ve increased my frequency of eating bread because of how yummy (and protein rich) the hummus is!

    1. Hahaha eating more bread because of the yummy hummus…I don’t blame you!! So glad you enjoyed it!!

  57. hi Yumna

    Thanks for sharing the lovely Recepie.. Which food processor one should use for making the cremy consistency of Hummus. The one which I have is a Braun food blender with attachments. But the hummus is not getting smooth as you showed in your video…
    I also peeled off the chickpeas and used. In the end to make it more smooth I ended up adding some water, which spoiled the taste..

    1. I like the Cuisinart Elite 2.0 or the Kitchen Aid 13 cup food processor. Both are professional grade and super strong!

  58. Beirut bakery (Detroit) makes the BEST hummus. Their ingredients list includes olive oil as well as what you have above. I can never get it to turn out right. Sometimes I can even taste only olive oil. I noticed my tahini is made from “ground sesame seeds” is that the difference? You say “mechanically hullled sesame seeds”. What brands should I be looking for? Thanks! Lori

    1. Oh I’ll have to try their hummus!! I think ground sesame seeds is fine, but it should look very creamy and oily compared to pasty. I only buy the Middle Eastern brands like Alkanater, Ziyad and Al Wadi. I found they create the perfect consistency, and there’s no need for oil!

  59. OMG this recipe was actually so easy to follow! I did make sure to peel the skin off the chickpeas after I soaked them in water and baking soda. I followed the exact ingredients but next time I do think I would add more garlic (as a personal preference!). I didn’t need to add the ice cubes because my consistency was already good. And this recipe makes a lot of hummus, it lasted my family almost a week!

  60. Best hummus recipe ever! In the last week, I have made three double batches of this while entertaining friends. One of my besties is Lebanese and he says it’s even better than his mom’s! For a double batch, I started with a 16 oz bag of dried chickpeas and cooked them in the Instant Pot with 8 cups of water, 3-4 bay leaves, and 1 1/2 tsp of salt. Cooked on high for an hour with a 20 minute natural release. Absolutely perfect! I must admit I added 1 tsp of cumin and then thinned out the hummus with some of the bean liquid. I cannot thank you enough! Before last week when I found your recipe, I have NEVER been able to make decent hummus. Now, it’s unbelievable. Thank you!

    1. Aww thank you so much for the amazing review!! You made me so happy to hear that your hummus came out perfect and that you enjoyed it so much!! Thank you!!

  61. Help! Love the recipe but I put in too much garlic. I know, hard to believe. What can I do? Anything?

    1. You can mellow out the flavor of the garlic by mixing in some yogurt (any kind will work). I hope that works!!

  62. Hello Yumna!! I’ve been trying a lot of your recipes on here (specially during confinement!) and each one is better than the last! Even my picky eater is eating!! Just WOW! These flavors made me travel from my kitchen! Quick question though: can this recipe be doubled or tripled?

    1. That’s so awesome to hear. Thank you!! And yes you can easily double or triple the recipe. I usually double it, especially if I’m having guests over.

  63. Wow wow wow! I am licking my spoon this is sooo good! I am a big hummus fan and this is just what I was hoping for- something that would taste just like at my favorite middle eastern restaurants. This blows every store-bought hummus out of the water! Your tips for removing the shells and using ice cubes were spot on!! Thank you!

  64. I’ve made homemade hummus before, but this was by far the best! It was seriously delicious! I was eating it with a spoon.. ? it tastes like it came from a Greek or Lebanese restaurant.

  65. I have never really attempted to make Hummus until I actually saw how EASY you showed it to us on Instagram. Soooooo during Ramadan shopping I finally found a jar of Tahini and put this to a test… and it was a success!!! Hubby loved it with his early morning sheri breakfast egg sandwich… This is the best way to eat hummus as you def know what goes in, add more or take away what you feel is needed. For the record…I do not think I will be buying store bought and will be making my own (as I have a large jar of tahini to use hahaha). I even showed and shared the recipe with family and friends in UK! LOVE LOVE LOVE…now teach me how to make that special bread haha I’m kidding….or am I?!?! xoxo

    1. Aww thank you so much! So happy to hear that you loved the recipe and it was a success for you! 🙂

  66. Just made hummus for the first time and this recipe was absolutely perfect. I’ve been looking for an authentic recipe since recently dining out at a local Lebanese restaurant. This recipe was spot on and the tip of adding ice cubes definitely made this hummus so creamy and just how I remembered!

    1. That’s wonderful! I’m so happy you liked this recipe. Thanks for taking the time to rate it!

  67. Hi Yumna. Thanks for the wonderful tips on your recipes. What specific brand of Tahini do you use?

  68. Thanks for sharing your recipes! We just made your classic Lebanese Hummus and it is so creamy and delicious ?

  69. I’ve always wanted to make hummus and it’s one of my favorites. Thank you for the recipe! I think I’ll be making my own instead of store bought moving forward. I just loved it!

  70. This is by far the best hummus recipe I have tried! I made it and was so happy with the way it turned out. Will be making again soon. Thank you Yumna!

  71. I’ve made this recipe countless times, and I LOVE it. Store bought comes nowhere near the creaminess of this hummus. Yumna, I’m wanting to try to imitate Trader Joe’s new Dill Pickle hummus, any recommendations?

    1. Ohhh thank you so much!! I haven’t tried that hummus yet! I will have to try it and report back!! I think they might pickle the cucumbers with garlic, fresh dill, vinegar and sugar and then blend that with the hummus? That would be my guess but I’ll have to try it first 🙂

  72. This is by the far the BEST and most SUCCESSFUL Recipe I’ve ever followed!!!! I was so in awe with the final creamy and smooth result that I almost cried haha- I can never go back to grainy hummus again!!! Can’t wait to try more feelgoodfoodie recipes 🙂

  73. My family is from Lebanon and being that I moved to the mid west, I find myself missing all the yummy lebanese dishes. I took the time to soak and peel the chickpeas and the texture and taste is just perfect! I followed your directions and found that the garlic, lemon juice and salt ratio was perfection. I’m so grateful to you for sharing.

  74. The creamiest hummus ever? can’t believe it only takes a handful of ingredients to make this versatile recipe. And it tastes SO good every time. ?

  75. Perfect hummus recipe! Have made hummus from other recipes, but they called for too much olive oil. Your recipe turns out so creamy and it is healthy without excessive oil. Thank you for those tricks, especially ice cube adding, did make a huge difference in the texture!

    1. Yay, I’m so glad to hear it. I’m always happy to hear of hummus success stories. Thank you for sharing!!

    1. Ingredients don’t usually include water or ice cubes in my experience. But I clarified the number in the instructions. It’s not essential to the recipe, but I prefer to add a couple in there.

  76. Delicious and pretty darned easy! I added a roasted red pepper and a bit of cayenne pepper to spice it up. It turned out so well I couldn’t even get a picture before my husband dug in.

  77. This is absolutely wonderful! Removing the skins made this silky smooth. Best I’ve ever made. Thank you for this recipe.

  78. Been making hummus for while now, but watched your video a while back about taking the peel off the chickpeas. Today made a batch and wow what a difference in texture it makes! I never thought of that or heard of it. Made a big batch so took a while to peel, but so worth. Thanks for the great tip and for always posting delicious videos/pictures.

  79. This is the tradional recipe but if I add some chilli flakes in would it still be hummus or considered something else?

    1. Hi there, oh that’s totally fine, you can add the chili flakes and it will still be traditional. I would recommend adding on top before serving with the olive oil so the chili flakes don’t change the color of the hummus.

    2. Now this is the best hummus recipe ever. I had hummus (store bought) for the first time in July 2019 and I loved it. I tried a recipe I found online for homemade but it ended up in the trash.
      Yours is my second attempt and it’s almost gone already, so creamy and delicious. You were so detailed with the do’s and don’t. Thanks for this fabmazing recipe. Now I can have hummus anytime I want.

      1. Thank you so much for the amazing feedback! I’m so happy to hear that it worked well for you and your experience was so positive! Thanks so much for taking the time to rate the recipe. I appreciate it!

  80. I was looking for a hummus recipe and I found your blog. It is explained nicely. I’m going to cook it on this weekend.

  81. Can you please tell me how to cook the chickpeas if I want to use dry chickpeas?
    How long should I soak them? how long should I pressure cook them?

    Thank you

    1. To make with dry chickpeas: Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight. The next day, drain chickpeas. Put them in a large pot with enough water to cover them and a teaspoon of baking soda and cook them for 30-45 minutes.
      I’ve never made them in the pressure cooker, but I’ve made them in the Instant Pot. I hope that helps!

  82. I’ve been dying to try out a new tahini I just got my hands on that’s supposed to be one of the best. I figured hummus is my best bet. Used this recipe and the hummus came out delicious!!! Thank you for the great recipe!

  83. Hi Yumna, thanks for your advice! I use raw chickpeas, soaked overnight and boiled for about 3 hours. But I usually grind them while they are still warm and wet. Next time I will drain them after boiling. Will let you know how it goes:)

  84. Thank you, Yumna, for this recipe! I use a powerful blender and the blades twist without grinding the chickpeas unless I add a considerable amount of water. Is there a way to get around that? Also, does baking soda affect the flavor? Yesterday I made hummus that had been soaked in soda and it turned kinda sweet. Or is it the sort of chickpeas that matters?

    1. Hi Youssef, it’s odd that you’re using a strong blender and it’s not grinding the chickpeas. Is it possible that you’re not using canned chickpeas, but instead using dried or uncooked chickpeas? It shouldn’t require too much water. If you are using canned chickpeas, I would recommend boiling them for 5 minutes and draining the water before adding to the blender. That should help to grind them easier. As for the baking soda might affect the flavor, but it would give it a bitter taste, and not a sweet taste. You may want to make sure you’re rinsing it completely before grinding it. Hope that helps!

      1. Hi Yumna, thanks for your advice! I use raw chickpeas, soaked overnight and boiled for about 3 hours. But I usually grind them while they are still warm and wet. Next time I will drain them after boiling. Will let you know how it goes:)

  85. Omg! Thanks for this simple recipe. I’ve only recently started eating hummus. I hated the taste when I tried hummus for the first time at parties – they’re usually store bought. But I’ve recently gone plant based and found hummus to be a quick way to add beans to my diet. But this recipe is soooo good! I actually enjoyed this! I immediately started eating the thing!

      1. Absolutely, 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.

    1. Yay! I’m so happy to hear that you enjoyed the recipe so much. It’s such a great way to include plant-based protein in your diet. You have to definitely try my Hummus Pasta next. You will love that, and it’s a great way to use up leftover hummus!

  86. What a wonderful recipe. Thanks so much for making it so easy to follow. What a fantastic idea with the pealing the chickpeas. I’m so glad I took your advice, the texture was incredible. So many comments on the consistency of the Hummus. One thing I found is that by pealing it the amount a Hummus is reduced as the skin creates more volume.

    1. Awww, I’m so happy to hear that! It really does make a difference to peel the chickpeas and the consistency is totally worth it! So glad you enjoyed the recipe 🙂

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

  88. 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) ⭐️⭐️⭐️⭐️⭐️

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

  89. 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 ….

    1. 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!

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

    1. 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.

      1. I can’t wait to try this! I’m a garlic lover. How do you think this would turn out of I tried it with roasted garlic cloves?