Lebanese Hummus

Hummus is the crown jewel of Lebanese mezze – a silky-smooth dip made from chickpeas, tahini, lemon juice, and garlic that has been a cornerstone of Middle Eastern cuisine for centuries. The word “hummus” simply means “chickpeas” in Arabic, and this beloved dip has conquered tables around the world.

The secret to truly exceptional hummus lies in the technique: properly cooked chickpeas, high-quality tahini, and blending until impossibly smooth. This authentic Lebanese recipe delivers the creamiest hummus you will ever taste.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed (or 1 cup dried chickpeas, soaked overnight)
• 1/2 tsp baking soda (if using canned chickpeas)
• 1/3 cup tahini, well-stirred
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 3-4 tbsp ice water
• 2 tbsp extra virgin olive oil

For Garnish

• Extra virgin olive oil
• Smoked paprika
• Whole chickpeas (reserved)
• Fresh parsley, chopped
• Warm pita bread for serving

Instructions

1. If using canned chickpeas, simmer them with baking soda in a pot of water for 15-20 minutes until very soft and the skins start to fall off. This is the secret to ultra-smooth hummus. Drain and let cool slightly. Reserve a few whole chickpeas for garnish.
2. In a food processor, blend the tahini and lemon juice together for 1-2 minutes until light and whipped.
3. Add the garlic, salt, and cumin. Process for 30 seconds until combined.
4. Add the warm chickpeas to the food processor. Blend for 2-3 minutes, scraping down the sides as needed.
5. With the processor running, slowly drizzle in ice water, one tablespoon at a time, until the hummus reaches a silky, smooth, and light consistency. Blend for a total of 4-5 minutes.
6. Taste and adjust lemon juice, salt, and garlic to your preference.
7. Spread the hummus on a plate using the back of a spoon, creating a well in the center. Drizzle generously with olive oil, sprinkle with smoked paprika, and top with reserved whole chickpeas and fresh parsley.

Pro Tips

• Cook the canned chickpeas with baking soda – this extra step breaks down the skins and creates an incredibly smooth texture.
• Blend tahini and lemon first – whipping the tahini before adding other ingredients creates a lighter, creamier base.
• Ice water is the secret – adding ice water while blending creates a fluffy, light texture. Do not skip this step!

Serving Suggestions

Serve hummus as part of a Lebanese mezze spread with warm pita bread, tabbouleh, baba ganoush, and pickled vegetables. It is also wonderful as a sandwich spread, vegetable dip, or alongside grilled meats.

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 6-8

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