Lebanese Hummus

a brown clay bowl filled with blended chickpeas topped with whole cooked chickpeas

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4.98 from 45 votes

This is my family's Lebanese hummus recipe boasting authenticity and the creaminess you’d expect.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan

Servings: cups

Calories: 388kcal

Author: Janelle Hama

Ingredients

1½ cups Chickpeas cooked tender
3 cups Water for boiling the chickpeas
¼ cup Tahini
¼ cup Lemon juice freshly squeezed
¼ cup Iced chickpea water see note 2.
½ teaspoon salt or to taste
1 Clove Garlic crushed

Metric - US Customary

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.
Transfer the hummus to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle with sumac or paprika or cumin.
¼ cup Tahini, ¼ cup Lemon juice, ¼ cup Iced chickpea water, ½ teaspoon salt, 1 Clove Garlic

Video

Notes

Note 1 - whilst canned chickpeas are cooked, they are best when they are super tender and the skins are falling apart. This is why they are boiled.

Note 2 - Keep some of the chickpea water from the pot that they were boiled in. Then place ice in the water, which will help the hummus to blend into a smooth consistency.

You may also like my authentic baba ghanouj, Lebanese eggplant dip which is often paired with this dip.

Nutrition