What is hummus? Hummus, or hommus, translates in Arabic to “chickpeas.” It is a spread, first and foremost, made with humble ingredients: cooked chickpeas, tahini, garlic, lemon, and salt. The flavors and relative proportions of the ingredients vary wildly from one cook to another, but today I’m focusing on the version familiar in Lebanon, which is made with a copious amount of tahini.

Hummus is a serious treat, and any effort made in taking it seriously will be exquisitely requited.

Hummus lovers, rejoice! This really is the ultimate hummus recipe!

This post is for the purists who want to learn the secrets of authentic hummus bi tahini—a gratifying little meal that transcends cultures and continents. Anyone who has walked into a Lebanese restaurant, at home or abroad, knows how renowned Lebanon is for its hummus.

It’s hard to think of a more quintessentially Lebanese dip than this decadent mezze, which graces tables in homes throughout the Middle East and appears on the menus of Lebanese eateries around the world.

If you’re on the hunt for the perfect, authentic hummus, stop here! I can genuinely claim that this recipe rivals the best gourmet fine-dining restaurants in Beirut.

Watch the detailed video tutorial and keep this post as a reference. You’ll never look at another hummus recipe the same way again—trust me on that!

But if you’re looking for a quick hummus recipe, don’t continue reading. This recipe is made completely from scratch.

How to Eat Hummus

Hummus is best enjoyed as part of a mezze spread alongside barbecued meats, or slathered onto sandwiches with grilled kafta kebabs and roasted vegetables.

In Lebanon, however, it is also traditionally served for breakfast topped with warm, whole chickpeas, a drizzle of olive oil, and a dash of ground cumin. It is often enjoyed alongside foul medames, fresh mint leaves, raw onion, and warm pita bread.

Ingredients

• Dried chickpeas

• Lebanese tahini

• Garlic

• Lemon juice

• Citric acid

• Sea salt

• Ice cubes

• Oil — At restaurants, they often add a drizzle of neutral oil, such as sunflower oil, to create a fluffy texture. You can skip it if you prefer.

Fluffy, smooth, and creamy dip, just like the kind I enjoy at a high-quality Lebanese restaurant. It’s simple to make, but to achieve truly exceptional hummus, plan two days ahead. The tricks and secrets to perfect hummus are not only in the ingredients, but in the process as well. Those tricks will take your hummus to the next level.

Everyone makes hummus, and everyone claims that it is dead simple, but not everyone is able to make hummus at home that rivals a bowl of hummus served at a Lebanese eatery. Now, I am here to tell you that you can make an authentic bowl of hummus at home that can rival the best restaurants in Beirut. Keep in mind that the only major investment in making a decent bowl of hummus is time, so please read carefully through the tips I have provided below.

Chickpeas

A big, fat no to canned chickpeas. They will never deliver the texture and flavor of authentic hummus.

Cooking the chickpeas for about 1 hour in water with baking soda makes them much easier to blend. This helps break down the skins, allowing the chickpeas to blend into an exceptionally creamy dip without any grittiness.

Puréeing the chickpeas in a food processor or high-powered blender while they are still hot will result in smooth hummus, so there is no need to peel the chickpeas.

Lemon Juice

Use fresh lemon juice and strain it to remove any pulp. This prevents the pulp from getting into the hummus and eventually creating a bitter taste, especially after a day or two.

Tahini

One tip to keep in mind: it is important to use a good-quality tahini when making hummus. No bias here, but Lebanese tahini brands are the best. I would never make hummus with anything other than Lebanese tahini, simply because you will be using a generous amount of it, and no one wants to end up with bitter hummus.

When should you add the tahini?

This is where an important secret comes into play. I count myself among those who have been unsure about the right time to add tahini. I used to think it should be added at the beginning, and I’m probably not alone.

So, let’s shed some light on this: never add the tahini while the hummus is hot. Doing so can negatively affect the desired texture and flavor of the hummus.

400 grams (14 oz) of tahini may sound like a lot, but that is how it is done in Lebanese restaurants.

Citric Acid

A small amount of citric acid will give the hummus its desired pale beige color while adding a pleasant citrus undertone.

Garlic

A love of garlic is almost essential to Lebanese cuisine, but you don’t need a lot of it when making hummus. Two to three garlic cloves will do the job just right.

If you are storing a batch of hummus in the refrigerator for a few days, I would advise you to skip the garlic unless you are serving the entire batch right away. Garlic can transfer its flavor to the hummus over time, which may negatively affect its taste.

On the day you plan to serve the hummus, crush the garlic into a smooth paste, mix it into the refrigerated hummus, and serve.

Ice Cubes

Ice cubes greatly improve the texture, density, and color of your hummus, making it lighter and fluffier.

The Secret Ingredient!

Here is an unusual ingredient that may surprise you!

There is a secret ingredient that many Lebanese chefs in fine-dining Lebanese restaurants use when making hummus. Guess what? Sunflower oil, or any neutral-flavored oil.

It is added to the hummus toward the end of blending. After testing this technique myself, I endorse it—it makes a noticeable difference in both texture and flavor. That said, the hummus still tastes great without it.

Hummus Broth

There is no need to save the chickpea cooking broth. Ice cubes are enough to adjust the consistency of the hummus.

Taste and Adjust

Taste and adjust—over and over again.

As you add salt, taste the hummus while blending. Under-salting will make the hummus taste flat, so keep adjusting until it tastes good to you.

Can Hummus Be Made Ahead of Time?

Yes! Hummus can be made ahead of time and stored in a covered container in the refrigerator for up to 6 days.

And now, let’s get started.

In a bowl, add the dried chickpeas and cover them with twice their volume of cold water, then add 1 teaspoon of baking soda. Leave them on your kitchen counter to soak overnight.

Once the chickpeas have been rehydrated, drain the water they have been soaking in.

Add them to a large pot and cover with 1½ liters (6 cups) of fresh water. Bring to a boil, remove the scum that appears on the surface, and add the remaining baking soda. The scum will appear once more after adding the baking soda; remove it again. Reduce the heat, cover, and simmer gently until they are tender.

Cook the chickpeas until they are very soft and almost falling apart. They should easily mash or smush when pressed between your fingers. This will take about 1–2 hours, depending on the chickpeas. Add more hot water if they start to dry out while cooking.

Drain, and set aside a few chickpeas for garnish. Using a high-speed blender, process the chickpeas while they are still warm for 30 seconds. Scrape down the sides and bottom of the bowl, then process for another 30 seconds, or until well blended and smooth, with no grainy texture remaining.

Refrigerate overnight. If you are in a hurry, freeze for 1 hour.

On the second day, add half of the ice cubes to the bowl of a food processor and pulse to crush them. Add the puréed chickpeas and pulse a few times to homogenize.

Add the citric acid, lemon juice, remaining ice cubes, salt, and garlic (see the note above about the garlic), and pulse once more.

With the food processor still running, add half of the tahini in a thin, steady stream. Scrape down the sides and bottom of the bowl, then add the remaining tahini. Run the food processor for 3 minutes to fully incorporate everything. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Gradually add the sunflower oil and pulse until fully incorporated. Season with salt to taste. You may need to add more.

Transfer the hummus to shallow serving plates and create a well in the center using the back of a spoon. Garnish with the reserved chickpeas and drizzle with high-quality extra virgin olive oil. Check out the video tutorial to learn how to make hummus, including how to garnish it.

Great dips and condiments worth learning:

1. Baba Ghanouj (Smoky Eggplant dip)
2. Taratour, Lebanese Tahini Sauce
3. Lebanese Garlic Toum
4. Mouhamara (Red Bell Pepper Dip)
5. Lebanese-Style Mashed Potatoes, Walnuts and Herbs
6. Labneh (Lebanese Cream Cheese)
7. Foul Medames
8. Balila, Hummus Balila

For a long time, hummus has been a favorite for many, but many people have struggled to achieve the perfect texture when making it at home. I’m here to tell you that there’s hope! With a few simple tricks and secrets, you can make the creamiest, most luscious hummus—good enough to rival the best hummus served at a refined fine-dining restaurant.

Reviews:

• Sophie said: Killer hummus recipe. By far the best I’ve ever made, smooth, creamy and packed with flavor. The texture as you described, is a restaurant-style. Though not a fast recipe, but easy to apply. I will never use another recipe again for hummus.
• Lauren said: I used this recipe to impress my Lebanese boyfriend. He said this hummus tastes exactly like something you would get at a 5 star restaurant in Beruit. The texture is 10/10. I am so impressed with your skills Hadia. Your website, YouTube videos, and cookbook has reignited my love for cooking. Thank you!
• Christine: I have tried everything to get a white, creamy hummus like in Beirut’s restaurants and always failed – This is it!!
  I put less tahini than in the recipe, and obtained a very creamy and beautiful hummus. Thank you, I’ve been looking for this secret for a while!!
• Lisa Covert, left a review on Facebook: I made this and it’s everything you promised it to be. The texture is incredible and so is the taste. I thought the one I usually make was pretty good because I only use fresh ingredients but this one is very special and worth the three days’ process! Your recipe is a keeper. Thank you so much.
• Yousef Arteen: I want to thank you so much. This is by far the best recipe you will find done correctly!!!pay attention to all the steps and you will make the smoothest hummus resembling whipped cream what more can you ask for.

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Lebanese Hummus (Authentic)

5 from 3 votes

HADIA

Cook: 1 hour hour

2 days days

Servings 7

Course

Appetizer

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MAIN DISHES

Cuisine

#Middle Eastern

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Lebanese

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Mediterranean

Print Pin Review

Description

For a long time, hummus has been a favorite for many, but many people have struggled to achieve the perfect texture when making it at home. I’m here to tell you that there’s hope! With a few simple tricks and secrets, you can make the creamiest, most luscious hummus—good enough to rival the best hummus served at a refined fine-dining restaurant.

Ingredients

 

1x2x3x

• ▢ 500 grams / 1 lb 2 oz dried chickpeas which can be purchased at many Middle Eastern or Asian markets
• ▢ 400 grams / 14 oz tahini
• ▢ Salt to taste
• ▢ 1/3 cup canola oil or sunflower oil. Skip it if you want to avoid hydrogenated oils but this is the secret ingredient many restaurants rely on for an epic hummus.
• ▢ 1 level tablespoon citric acid
• ▢ 2 tablespoons freshly squeezed lemon juice strained
• ▢ 2 teaspoons baking soda: 1 teaspoon for the soaking water and the remaining teaspoon for the pot
• ▢ 1 tablespoon salt or to taste
• ▢ 1 cup ice cubes
• ▢ 2 or 3 garlic cloves; read the note about garlic
• ▢ High-quality extra-virgin olive oil for drizzling upon serving

Instructions

 

• Before starting, please read all the tips and secrets I’ve provided above. They’ll definitely make a huge difference.
• In a bowl, add the dried chickpeas and cover them with twice their volume of cold water. Add 1 teaspoon of baking soda. Leave them on the kitchen bench to soak overnight.
  
• Once the chickpeas have been rehydrated, drain the water they have been soaking in. Transfer them to a large pot and cover with 1½ liters / 6 cups of fresh water. Bring to a boil, remove the scum that appears on the surface, and add the remaining baking soda. The scum will appear once more after adding the baking soda; remove it again.

  Reduce the heat and simmer gently until the chickpeas are tender. They should be very soft and easy to mash, almost falling apart when pressed between your fingers. This will take 1–2 hours, depending on the chickpeas. Add more hot water if they seem to be drying out or boiling dry.
  
• Drain and set aside a few chickpeas for garnish. Using a food processor or high-speed blender, process the chickpeas while they are still warm for 30 seconds. Scrape the sides and bottom of the bowl, then process for another 30 seconds, or until well blended and smooth, with no grainy texture remaining. Refrigerate overnight. If you’re in a hurry, freeze for 1 hour.
  
• On the second day, in the bowl of a food processor, add half of the ice cubes and pulse to crush them. Add the puréed chickpeas and pulse a few times to homogenize.
• Add the citric acid, lemon juice, remaining ice cubes, salt, and garlic (see the note above about the garlic). Pulse one more time.

  With the food processor still running, add half of the tahini in a thin, steady stream. Scrape down the sides and bottom of the bowl, then add the remaining tahini. Process for 3 minutes to fully incorporate everything. This extra time helps “whip” or “cream” the tahini, resulting in smooth and creamy hummus.
• Gradually add the sunflower oil and pulse until well combined.
  
• You may need to add more lemon juice or salt, depending on your preference.
• Transfer hummus to shallow serving plates and create a well in the center with the back of a spoon. Garnish with reserved chickpeas/ paprika/cumin powder/ sumac, to make the fork impressions on hummus, dip the back of the fork in water so it coats the back of fork tines with light pressure, impression the paprika/cumin powder/ sumac onto the hummus surface and drizzle with quality extra virgin olive oil. You will love this recipe, I promise. Watch the detailed video tutorial. Enjoy!

  Transfer the hummus to shallow serving plates and create a well in the center using the back of a spoon.

  Garnish with the reserved chickpeas, paprika, cumin powder, and sumac. To create the fork impressions on the hummus, dip the back of a fork in water so that the tines are lightly coated. Gently press the back of the fork onto the hummus to create the impressions, then sprinkle with paprika, cumin powder, and sumac.

  Drizzle with high-quality extra virgin olive oil.

  You will love this recipe—I promise! Watch the detailed video tutorial, and enjoy!
  

Video

Keyword Lemon Juice

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