Authentic Hummus

5 from 1173 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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While many claim to have the best hummus recipe, I have to respectfully say they don’t. My hummus recipe really is the best! How do I know this? Well, I was the very first site to include the ice cube trick. I really can’t take all the credit for it, though, as it was passed down to me by my Lebanese father and mother – this recipe is old, over 100 years at that. Much like a viral recipe that gets picked up and people start to lose the origin, that happened here. As they say biggest form of flattery is imitation, and I wholeheartedly agree! Let’s just say my trick for adding ice cubes caught on, and if you’re looking for the smoothest, creamiest, most authentic hummus recipe online – you’ve found it!

Bowl of authentic Lebanese hummus topped with olive oil, a few chickpeas, fresh chopped parsley, and a decorative lines made with paprike. Oil and pita nearby.

I’ve gotta admit, I’ve only been blogging for quite some time (over a decade!), 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! I use a secret ingredient to make my homemade hummus, and once you try it, you’ll never go back!

I have tried several hummus recipes but yesterday I tried yours, haven’t had hummus taste so good. I guess having ice cubes in there, makes them blend well and give that creamy texture makes the difference. Thank you!Ruchika

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 and classify it as the best hummus recipe.

Why You’ll Love This Hummus Recipe

  • Authentic taste and texture: This hummus recipe delivers a truly authentic Lebanese experience with its perfect balance of lemon and garlic flavors. The optional step of peeling the chickpeas ensures an incredibly smooth and creamy texture that’s unparalleled by store-bought varieties.
  • Easy and quick to make: With just a handful of ingredients and a food processor, you can whip up this amazing hummus in no time. The simplicity of the recipe makes it perfect for both beginners in the kitchen and busy cooks who want a delicious, homemade dip without spending hours in the kitchen.
  • Healthy and nutritious: Made with nutrient-rich chickpeas and tahini, this hummus recipe is high in protein, fiber, and healthy fats. It’s a great option for those looking for a healthy snack or appetizer that’s both tasty and nourishing.
  • Perfect for gatherings and parties: This hummus recipe is sure to be a hit at any gathering, from casual get-togethers to more formal events. The beautiful presentation, complete with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley, makes it an attractive and delicious addition to any party spread.
Ingredients for recipe: lemon, tahini, chickpeas, salt, ice cubes, garlic, and oil.

Ingredients To make homemade 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.
  • 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 them to the food processor.

Confession: the first time I made this recipe I didn’t peel the chickpeas nor did I use ice. Flavor was good but my husband wasn’t a fan of the texture Today I peeled the chickpeas and I used ice cubes and it came out so creamy!! And so yummy!! Great recipe 😊 – Zainab

RECIPE VIDEO TUTORIAL

How to make this authentic hummus recipe

  1. Place the chickpeas in a large bowl of warm water.
  2. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard.
  3. Transfer the chickpeas to a food processor.
  4. Pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.
  5. Add the lemon juice, tahini, garlic, salt, and ice cubes.
  6. Blend until completely smooth. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.
6 image collage making recipe: 1- chickpeas in water, 2- hands removing casing from chickpeas, 3- chickpeas in a food processor before pulsing, 4- after pulsing, 5- remaing ingredients added, 6- after blended smooth.

Yumna, I’ve just discovered your Lebanese hummus recipe. Wow this is absolutely delicious. I’ve been making hummus for years & thought it was quite good, but this is on a whole different level. I found skinning the chickpeas a bit tedious, but as you say, so worth it. From now on this is how I make hummus. Thank you!Alison

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: 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 or food processor 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!

  • Roasted red pepper hummus: For a colorful twist on the classic recipe, add roasted red peppers to the food processor along with the other ingredients. The peppers lend a sweet, smoky flavor and vibrant hue that’s both visually appealing and delicious.
  • Spicy hummus: Give your hummus an extra kick by adding a pinch of cayenne pepper or a spoonful of your favorite hot sauce. This spicy variation is perfect for those who enjoy a bit of heat in their dips, and it pairs well with crunchy vegetables or pita chips.
  • Avocado hummus: Combine the creaminess of ripe avocados with the classic hummus recipe for a delicious and nutritious twist. Simply add ripe avocado to the food processor along with the other ingredients. This version is perfect for avocado lovers and adds a buttery smoothness and mild flavor that pairs well with a variety of dippers.
  • Sun-dried tomato hummus: Blend in sun-dried tomatoes (oil-packed or rehydrated) for a delicious Mediterranean-inspired variation. The sun-dried tomatoes provide a tangy, savory taste that complements the smooth, creamy texture of the hummus.
  • Roasted garlic hummus: Swap out the raw garlic cloves for roasted garlic to create a rich, mellow, and slightly sweet garlic flavor in your hummus. To prepare the roasted garlic, simply wrap a whole head of garlic in aluminum foil and roast it in the oven until tender. Squeeze out the softened cloves and add them to the food processor with the other ingredients. This variation is great for those who love the taste of garlic but prefer a mellower, less pungent flavor in their dips.

What do you eat hummus with?

HOW TO STORE HOMEMADE Hummus

Store any leftover hummus in a airtight glass conatiner for the best results.

HOW LONG WILL hummus last in the fridge?

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.

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.

Frequently asked questions

Can I make hummus without a food processor?

Yes, you can make hummus without a food processor by using a blender, immersion blender, or even by hand with a potato masher or fork. While using a food processor yields the smoothest results, these other methods can still produce a delicious and creamy hummus, though the texture may be slightly less uniform.

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 sunflower seed butter in its place.

How can I make my hummus even smoother and creamier?

For an ultra-smooth and creamy hummus, consider peeling the chickpeas before blending them. This removes the outer skins, which can contribute to a grainy texture. Additionally, blend the hummus for a longer period, and add a bit of cold water or ice cubes to the mixture while blending. This helps to break down the chickpeas and create a smoother consistency

Delicious! Every other hummus recipe I’ve tried has required me to adjust the ingredients at the end to make it taste just right. I didn’t have to do that with this recipe, except for the addition of a tiny bit of salt. It was perfect! The only suggestion I have (for your readers, not you), is to heed the advice and use SMALL garlic cloves. Mine were a bit big, and let’s just say I’ll be able to ward off any vampires tonight. Thanks for the wonderful recipe!Rebecca

Final plated dish showing hummus with olive oil and garnished with paprika and parsley and an thin torn pita dipping into it.

This authentic Lebanese hummus recipe truly lives up to its claim as the best hummus recipe ever. Its perfect balance of flavors, creamy texture, and easy preparation make it a go-to choice for snacking, parties, or adding a nutritious and delicious touch to your meals.

With various substitutions and additions available, you can customize this hummus to suit your taste preferences and dietary needs. Homemade hummus not only tastes better than store-bought, but it also allows you to control the quality of ingredients used, ensuring a healthier and more satisfying experience.

So go ahead and give this incredible hummus recipe a try – you won’t be disappointed!

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 1173 votes
Servings 6 servings
Course Appetizer
Calories 33
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes

Video

Ingredients
  

Instructions

  • Place the chickpeas in a large bowl of warm water. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard. This is an optional step, but peeling the chickpeas is what yields a super creamy texture.
  • Drain and dry the chickpeas as thoroughly as possible. Transfer the chickpeas to a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.
  • Add the lemon juice, tahini, garlic, salt, and ice cubes. Blend until completely smooth, about 5 minutes. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.
  • Spread the hummus onto a plate or into a bowl, sweeping the hummus with the back of a spoon to create swirls for catching the olive oil. Drizzle the hummus with olive oil and then sprinkle it with paprika and fresh parsley. Serve cool or at room temperature.

Notes

*Nutrition label does not include optional toppings: oil, paprika, or parsley.
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

Calories: 33kcal, Carbohydrates: 2g, Protein: 1g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 293mg, Potassium: 35mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 4IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Course: Appetizer

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Recipe Rating




Comments

  1. The absolute best Hummus. I add a little Calabrian chilis to it for a little kick. Delicious!!! Don’t skip any steps. It’s perfect. Thanks for sharing

  2. Fantastic! I was looking for a great Lebanese hummus recipe and landed on this one. The balance of flavors is just what I was looking for and remembered from my favorite hummus from various Lebanese restaurants in the US and Canada.

    We upped the nutrition by making sure our ingredients were certified organic and used pink Himalayan salt.

    I highly recommend this recipe.

  3. Hi. I usually follow Suzy with the Mediterranean Dish. She also uses ice cubes but she recommends using dried garbanzo beans. And I like allepo pepper. Thank you for sharing your recipes!
    ❤️🤗🦋

  4. Hi Yumna,
    I appreciate your innovative approach to this timeless arabic food! I followed all your steps and ended up with a bit more granular texture. I ended up needing to add a little bit of water and that helped with easier blending and not taking away from the taste. Have you needed to do that?
    Thanks again! I’ve made many of your recipes and gained a lot of perspective. I’m grateful that your site is free to the public
    Abe Charara

    1. Hi there! Yes, sometimes that can happen because the texture of the chickpeas themselves can vary. You could also add a little of the aquafaba, or the liquid in the can of beans to help get a nice and smooth consistency.

  5. I made this yesterday with canned chickpeas. I took my time peeling the outer skins off the peas. I learned about this from my Mexican friend who always peals them. It’s the hardest part of making it, I think. I’ve came outs sooooo creamy and delicious. I’ve tried several recipes but this one is the yummiest. I did add a teaspoon of sugar.i guess it is now an American recipe.

  6. Weird question, but can I make tahini with sesame seeds in my food processor. If so, can I blend the sesame seeds first and then add the chickpeas? Or can I add them directly to the chickpeas in the processor? I almost never have tahini but always have sesame seeds!

    1. Hi! You can make tahini in the food processor, but I would suggest making that first, then using some in this recipe. The tahini would need to process for a while and you need to start with enough sesame seeds to keep the machine running. A small amount wouldn’t get smooth enough.

  7. THANk you for the recipe. I have never used your method but will be trying it in the next week. I always wondered why store bought had a creamier texture.

  8. This is certainly a different process than I use. I will test the process before Christmas as we use hummus almost daily from Christmas and new years. I make about 2 cups a week on a regular basis and have never used this process. Thank you for the recipe. I will send you a note after the Christmas season to tell you how the family responded to the final product using this process.

  9. Scrumptous!
    This is my go-to! I’ve tried other recipes that were just so dry I had to add quarts of olive oil. I think the key here is to remove the skins and the ice. This time I had a small eggplant (too small for baba ganoush) so I roasted it and added it, skipping the ice. Yum!

  10. Hi Yumna
    Your recipes are amazing! I have tried the Shish Tawook and Fattoush salad….my family really enjoyed both!!
    Thank you so much for sharing your recipes.

  11. So delicious! I was worried that there wouldn’t be enough lemon juice to be able to combine the garbanzo beans together but this came out sooo good. Worth it to peel the skins too. The key pointer you included was to blend for 4-5 minutes – so creamy and flavorful. Thank you!!

  12. I followed this recipe as outlined but it was so dry. I took the time to peel the chickpeas and also added and extra 1/2 tbs lemon juice and it just tasted really bitter. It was also really grainy. This was really disappointing given the effort involved.
    The recipes that I have made using oil as the base seem to taste much nicer and creamier.

  13. Confession: the first time I made this recipe I didn’t peel the chickpeas nor did I use ice. Flavor was good but my husband wasn’t a fan of the texture
    Today I peeled the chickpeas and I used ice cubes and it came out so creamy!! And so yummy!! Great recipe 😊

  14. I am loving your blog so much! You are the best. I’ve made several recipes in the last few months. This hummus recipe is the best! I’ve made it several times now. Thank you for all of the great tips.

  15. I made the classic hummus. Just perfect blend of garlic, lemon and creaminess! So good !!! I’m sharing the recipe with my sisters.
    I love your emails and YT channel.

  16. I have tried several hummus recipes but yesterday I tried yours, haven’t had hummus taste so good. I guess having ice cubes in there, makes them blend well and give that creamy texture makes the difference.
    Thank you!

  17. Yumna, I’ve just discovered your Lebanese hummus recipe. Wow this is absolutely delicious. I’ve been making hummus for years & thought it was quite good, but this is on a whole different level. I found skinning the chickpeas a bit tedious, but as you say, so worth it. From now on this is how I make hummus. Thank you!
    Alison

  18. Hello! Thank you for your hummus recipe! How much hummus does the recipe make? I see the recipe makes 6 servings – how many teaspoons/tablespoons are in each serving? Thank you so much.

    1. Hi Tricia, great question. The serving size is really an estimate. I have not measured out exactly how many tablespoons. It makes about 16oz, 1/4 of a cup would be a rough serving size. I hope that helps!

  19. I’ve been using this perfect recipe for a while now! Peeling the chick peas is everything, and thank you for the baking powder tip. It’s on our weekly menu, and it’s perfect every time. Because we love roasted garlic I do up a head and also use a raw clove, for complexity. The ice cubes do make it as creamy as ice cream. It’s seriously perfect. Thank you!

  20. This recipe turned out so good! It’s the first time I’ve peeled the chickpeas, and it makes all the difference. The only thing I did differently was I added 3-4 tablespoons of ice cold water instead of ice cubes because I didn’t want the chunks of ice.

  21. Took the time to remove the skin from the chickpeas, best hummus I’ve ever tasted!
    Thank you 😊

  22. Delicious! Every other hummus recipe I’ve tried has required me to adjust the ingredients at the end to make it taste just right. I didn’t have to do that with this recipe, except for the addition of a tiny bit of salt. It was perfect! The only suggestion I have (for your readers, not you), is to heed the advice and use SMALL garlic cloves. Mine were a bit big, and let’s just say I’ll be able to ward off any vampires tonight. Thanks for the wonderful recipe!

    1. LOL, at the warding off vampires.. love it! You’re so welcome and I am so happy to hear that it turned out well for you!

  23. Truely this easy to prepare but i would suggest boiling the canned chick peas with some baking soda before using it. This gives it a true taste of the old fashion way of preparation. Adding ice cubes is the real trick to get whitish hummos but to much may make it too dilute. the preparation in the video is a little bit liquid while it should be more thick. Any way you do it it will be delicious.
    Thank you for shaing this receipe
    Ayman

  24. Hello thank you for all you recipes. I love what you share with us. Could you please add a converter so we can have all the ingredients in grams? Thanks a lot

    Agnès

  25. You say to use a food processor in one part of the recipe, then say to use a blender in another part of the recipe. Your photos also show a food processor. Which one is better to use?

    1. Hi Veronica, thanks for pointing that out. It really depends on the quality of your food processor or blender. The goal is to get as creamy and smooth a result as possible, so if you have both, then use the one that you feel is going to do that.

  26. I’ll make this recipe part of my Sunday routine. I make large batches of food Sundays to bring to work for lunch and snack during the work week. Your FeelGoodFoodie how-to s truly are transformative. Thank you.

  27. We use Sumac, instead of Paprika, as it’s the authentic way to have it and provides an acidic flavor and pretty purple color to it.

  28. Hi there,
    I am a bit confused as to what is meant by cook and peel the chickpeas. I always buy canned chickpeas that are sitting in water. Is that the same one that can be peeled? I do not understand this step. Thank you so much. All the best.

    1. If you use canned chickpeas in this recipe, you can just use canned chickpeas and boil them for 10 minutes to allow them to soften before peeling them. Hope that helps!

  29. Yumna, absolute perfection. So much creamier and smoother when taking the skin off the garbanzo beans. There is no improving on this recipe. Thank you so much!!!!!

  30. Hi. I am so excited to make several of your recipes tomorrow. I picked up a bag of chick peas. How long would you pressure cook them for. I have an insta pot. Do you soak and remove skin before pressure cooking ? Thanks!!

    1. I can’t wait for you to try them! I would cook them for 45 minutes (I have a post called “How to Cook Chickpeas” with more details on that).

  31. This is the best hummus ever! I added an extra clove of garlic and it was awesome. I will be making a double batch next time!

    1. 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.

  32. Thanks for an authentic hummus recipe. The ads are annoying though. Almost every blog bombard us with the same ads. It’s too much. I appreciate your blog though. Your recipes sound delicious and I’d like to try more. All the flash triggers seizures.

    Be well.

    1. I’m happy to hear you enjoyed the recipe! I am always looking for ways to improve my website, so I appreciate your feedback on the ads.

  33. This recipe is amazing! I buy hummus out of convenience but felt guilty because it’s in my blood and I should be able to make it. The creaminess and flavors are perfect! My husband loved it!

  34. Fabulous houmous made with your Lebanese recipe. I have frozen sone for when my daughter’s home as she devours it. Thank you for sharing your talents (and your parents) the ice cube definitely makes it smoother⭐️

  35. I’ve tried many recipes, but this one is so delicious that I think it’s a terrific idea for a family brunch. My kids have enjoyed this recipe so much!! So adaptable! Thank you for sharing this recipe.

  36. I made the hummus and LOVED it. We loved the fresh lemon! I paired the hummus with your Mediterranean kabobs. SO good, thank you!

  37. Totally agree, best Hummus recipe. I tried another recipe, it was not a success, this was the most successful and I rate this success by the empty container in less than a week.

    Thank you for this recipe.

  38. I love hummus and I always go to a Lebanese restaurant to get my fix. Ive never made hummus before as there are so many recipes and they are all different. Decided to try this recipe and it’s amazing!

  39. i found to get the authentic flavor from the middle east, i had to easily triple the amount of tahini and reduce the garlic by 1/2.

  40. Please set your posts up so your recipes are printable. Right now it is very difficult.
    Thank you.

    1. If you go to the recipe card, you can click on the print icon located on top of the photo, which will allow you to print the recipe!

  41. My black bean and quinoa Buddha bowl called for hummus sauce and I decided to try your recipe. This recipe is simple to make even though I didn’t have a food processor and had to rely on my Nutra Bullet 600. I had fun shelling the garbanzo beans, which I never thought of doing before.
    I didn’t have tahini and substituted almond butter. This recipe makes a generous amount and I’m sure I’ll find plenty of uses for the left over.

  42. I made this recipe last night. Everyone is amazed that I did it. Thank you for this delectable recipe. I love hummus and am always trying new recipes, but this one is special. Thank you so much for this delicious recipe.

  43. Thank you for your lovely recipe. I am a big fan of hummus and like to try all kinds of different recipes. After making this recipe as is, it was quite thick, even after adding the ice cubes you recommended. I added more lemon juice and one more ice cube. But had to add a little bit of water to make it creamy and that seemed to do the trick.
    Would you have any other suggestions?

    1. You’re so welcome! I made this recipe to be thick, smooth, rich and ultra creamy – just the way hummus should be! Did you peel the chickpeas? I found that peeling the chickpeas, although a little tedious, can create such a difference in the texture!

  44. Absolutely amazing! I’ve made hummus a handful of times before but this is the first time using this recipe. I boiled the chickpeas to remove the skin and added two ice cubes as recommended. The result was super smooth delicious hummus. Best I’ve had. Wonderful! I look forward to making more recipes from Feel Good Foodie. Thank you for this recipe.

  45. Best hummus ever.
    It’s miles better than any hummus you buy.
    Definitely worth the effort it takes to make ahead.
    Many thanks!

  46. Yumna, once again, your hummus recipe turned out beautifully. You are so right about removing the skin. Prior to your recipe, I was so disappointed in the recipes I have been following. Thank you so very much for bringing this beautiful dish into our home.

  47. When I adjust the serving size from 1x to 2x or 3x all the ingredients change except amount of garbanzo beans. Is this correct? Thank you!!

  48. I just made this and it’s perfect thank you! It was fun peeling the chickpeas too. Skins came off so easily in the water.

  49. Dearest Yumna,

    Just made this, followed your instructions and it turned out AMAZING – love it – you need to change the title from ‘best’ to Perfect!
    Just stumbled upon your website and wish I had found you earlier; want to try all of your Lebanese recipes.
    Thank you for making everything so incredibly simple and heathy – I have the Chicken Shawarma marinating!
    Much love from Vancouver, Canada. XOXO

  50. Chère Yumna,

    Je voulais vous remercier infiniment pour cette excellente recette.
    La meilleure!!!!!

    Alf choukrane 😘😘😘😘

  51. Thank you Yumna, for yet another fabulous recipe. I made a tiny adjustment by cutting back on the salt, (for health reasons). It was delicious, even with that change.
    I cannot tell you how happy I am to be on your mailing list. I look forward, with anticipation to your postings.

  52. Very nice writeup, thanks! I enjoyed reading it. Just one question – how did you manage to get it so creamy instead of dough-y? I.e. where in your recipe the required liquid comes from? I followed exactly your instructions (I had the dry chickpeas so I soaked them overnight and cooked them in regular pot until tender, then peeled), added the drained chickpeas to the blender … and almost burned its motor 🙂 What came out of it was a solid piece of dough. I had to slowly incorporate lots of water (at least 1 cup) to turn it into the right texture …

    1. Thank you! The chickpeas that you cooked might not have been cooked long enough to the point where it gets really soft. The 2-3 ice cubes on step three also help!

  53. I haven’t made this yet because I’m a very serious calorie counter. You say in your hummus recipe that the calorie count is 95. There are 95 calories in what amount of hummus? What is the serving size? I find it hard to believe there are only 95 calories in the entire recipe…but I suppose it could be possible….

    1. In Notes section of my recipe card under Nutrition, I state that “The nutrition value is for one serving without any toppings.” In this case, the serving size is one sixth of the recipe!

  54. I agree. It is “the best!” I always keep the ingredients for hummus on hand so I can whip up a batch , lickity split. But this recipe is so much better. Peeling the chickpeas, using fresh lemon juice and topping the humus with the best olive oil you can find take humus to a whole new level.

  55. 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!

  56. 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?

  57. 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!

  58. 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.

  59. 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!

  60. 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!

  61. 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?

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

  63. 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.

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

  65. 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.

  66. 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

  67. 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.

  68. 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!

  69. 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!

  70. 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 😈

  71. 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!

  72. 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.

  73. 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.

  74. 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.

  75. 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!!

  76. 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.

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

  78. 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!

  79. 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!

  80. 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!

  81. 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!

  82. 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.

  83. 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.

  84. 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-

  85. 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 😋

  86. 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.

  87. 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.

  88. 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

  89. 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?)

  90. 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.

  91. 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.

  92. 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!

  93. 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!

  94. 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!

  95. 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.

  96. 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 .

  97. 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

  98. 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

  99. 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!!

  100. 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!

  101. 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!

  102. 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!

  103. 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.

  104. 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!

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

  106. 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!

  107. 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!

  108. 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

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

  110. 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!!

  111. 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!

  112. 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!

  113. 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!

  114. 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!!

  115. 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!!

  116. 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.

  117. 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!

  118. 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.

  119. 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! 🙂

  120. 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!

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

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

  123. 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!

  124. 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!

  125. 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 🙂