Hummus, a smooth and creamy dip made from chickpeas, lemon, tahini and garlic. This is my family's Lebanese hummus recipe.
This website receives a commission/fee for each purchase bought through the affiliate links on this website
Jump to:
What is Hummus?
The word "hummus" is Arabic for "chickpea", الحمص
Hummus, also spelled houmous, hommos, or hummous, is a creamy dip or spread made from mashed chickpeas, fresh lemon juice, tahini (sesame seed paste), and garlic.
It's a centuries-old staple in Middle Eastern and Mediterranean cuisine.
It is believed to have originated in the Middle East and has a rich cultural history in the region.
Traditionally hummus was made by hand, using a pestle and mortar, where the chickpeas were crushed into a smooth paste.
Nowadays, it is made using a food processor, however, some specialist food vendors across the Middle East may still make it by hand.
How to Pronounce Hummus
In Arabic, hummus is pronounced "hoo·mus", with a soft "h" sound, and the emphasis on the second syllable.
Is Hummus Vegan?
Yes, traditional hummus made at home is vegan, as it contains only plant-based ingredients, chickpeas, fresh lemon juice, tahini (sesame seed paste), and garlic. Sometimes water too.
However, store-bought hummus can sometimes contain non-vegan ingredients, so it's important to read the labels, checking for ingredients and logos to help identify any vegan certification.
Ingredients to Look Out For
When buying store-bought hummus, be sure to check the ingredients list for foods like
Dairy some brands may include milk or milk containing foods.
Preservatives and additives some of these are not derived from plants
Natural flavors again may not be plant derived, they can include animal-related foods.
Sugar is from a plant source, however, some processing methods of sugar may use bone char (animal bones) to make it white.
In addition to this, vegan-friendly ingredients may still have trace amounts of animal products from the manufacturing process or equipment.
This is when checking the labeling for vegan certification, generally made obvious through a logo, is beneficial.
Why You'll Love This Recipe
- Nothing tops homemade fresh hummus, you have complete control over the ingredients resulting in the ultimate creaminess
- Easy to make with a few simple ingredients and a food processor
- It’s versatile, enjoy it as a dip or spread. It's perfect for snacks, and parties, and is always served as part of a mezze.
- Hummus is packed with plant-based protein, fiber, and healthy fats, making it a great choice for a vegan diet.
- Accommodates special diets: This recipe is vegan, gluten-free, soy-free, corn-free and oil-free.
Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Chickpeas are the main ingredient in hummus. They will need to be cooked until tender prior to using in this recipe.
Dry chickpeas are usually my preference as they are cost-effective and contain no additives, however, this method can be time-consuming if you don’t own a pressure cooker.
So for this recipe, we will be using organics canned chickpeas.
Canned chickpeas, are the easier option. Rinse prior to using.
Keep the chickpea juice as there are so many uses check out these aquafaba recipes.
Freshly squeezed lemon juice. Adds a bright, tangy flavor and helps to balance out the richness of the tahini.
I highly recommend avoiding store-bought lemon juice, which normally has added ingredients.
Salt will Bring out the flavors of the other ingredients and helps to enhance the taste of the hummus.
Tahini is a sesame seed paste that adds a rich, nutty flavor, this is a key flavoring and shouldn't be left out.
It can be found at most local supermarkets, Middle Eastern / Mediterranean grocers, or purchased online here (affiliate link).
Garlic (optional) will add a pungent, savoriness to the hummus, but can be omitted if you are not a fan of it. Always use fresh garlic.
How to Make Lebanese Hummus
Step one - Begin by draining and rinsing the chickpeas and then adding them to a pot, cover with water.
Bring them to a boil on high heat, then turn down to low-medium and cook them until the skins have started to fall off.
Step two - In a food processor (affiliate link), add the tender chickpeas, lemon juice, tahini, garlic and salt.
Blend until smooth and creamy. Taste and adjust the salt, lemon and tahini if necessary.
Step three - Transfer the hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle with sumac, paprika or cumin.
Serving Suggestions
Did you know you can serve hummus warm?
It is common in Lebanon, and other Middle Eastern / Mediterranean countries, to make freshly crushed hummus using hot-cooked tender chickpeas, which are then served immediately. This is the traditional way of serving.
However, there are other ways to enjoy cold Lebanese hummus:
As a dip for pita bread (fresh, baked or fried - try this gluten free pita bread), carrots, cucumbers, or crackers. Top it with a famous Middle Eastern hot sauce called shatta.
Spread it on a salad sandwich or wrap for a healthy and delicious lunch.
As a topping for baked potatoes, roasted vegetables, or buddha bowls.
Enjoy it with vegan shawarma made from marinated mushrooms
Have it as a side with tangy Lebanese tofu skewers based on shish tawook.
❓FAQ
Yes, traditional hummus made with chickpeas, lemon juice, salt, tahini, and garlic is vegan. However, some store-bought varieties may contain non-vegan ingredients, such as dairy, so always check the labels or make your own at home.
If your hummus is not smooth, it could be because the chickpeas were not fully cooked, or because the ingredients were not processed long enough. To fix this, you can add more ice water to the food processor, or process the ingredients for longer.
Yes, traditionally hummus was made without a food processor. Tender cooked chickpeas were crushed using a mortar and pestle. It is easier to start by crushing the garlic and salt together, then adding the lemon juice and chickpeas. Once these have been blended, proceed to add the tahini and blend these together in the mortar and pestle until a creamy consistency has been achieved.
Related Recipes
Looking for more vegan dips? Try my delicious baba ghanouj, a Lebanese eggplant dip, or this easy vegan bean dip.
For a unique-ish dip, try my tangy zucchini insides dip.
Or for a garlic kick, try my Lebanese toum garlic dipping sauce.
Did you enjoy making this vegan recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk.
Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.
Easy Creamy Lebanese Hummus
Ingredients
Instructions
- Drain and rinse the canned chickpeas and then add them to a pot. Cover with water. Bring them to a boil on high heat, then turn down to low-medium and cook them until the skins have started to fall off. See note 1. Reserve half a cup of the chickpea water and place a few ice cubes in it. See note 2.1½ cups Chickpeas, 3 cups Water
- In a food processor, add the drained tender chickpeas, lemon juice, tahini, garlic, iced chickpea water and salt. Blend until smooth and creamy. Taste and adjust the salt, lemon and tahini if necessary.¼ cup Tahini, ¼ cup Lemon juice, ¼ cup Iced chickpea water, ½ teaspoon salt, 1 Clove Garlic
- Transfer the hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle with sumac or paprika or cumin.
Video
Notes
Equipment
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Stephen
Thanks for explaining if hummus is vegan. I didn’t realize that some pre-made hummus can include other ingredients. It makes sense
Lulu
Hi do I remove the skins or add them to the processor?
Janelle Hama
Hi Lulu,
It is not required. Just make sure your chickpeas are super tender, so the skins are super tender.
Enjoy