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This Homemade Lebanese Hummus Recipe is quick and easy to make, creamy, dreamy and tastes so fresh and flavorful!
Lebanese Hummus Recipe
Homemade Hummus is very easy to make and it tastes so much better than those store bought ones. The hummus recipe I make uses tahini paste and canned chickpeas. I find canned chickpeas to be very quick when preparing hummus and they also taste very good!
Dried Chickpeas vs Canned Chickpeas
Authentic Hummus recipe, Lebanese style is always made with dried chickpeas which is also a beautiful thing, but could be time consuming. If you have the time, you should definitely give it a try. You’ll need about 1 and a 1/2 cups of cooked chickpeas for this recipe (roughly 1/3 cups of dried chickpeas).
Want to cook your chickpeas from scratch? Here is how:
Make sure to soak overnight beforehand, you’ll need to cover with 2x the amount of water. Drain the water and rinse before cooking, then place chickpeas in a medium sized pot and cover with water. simmer for about an hour. Check the consistency and make sure it’s soft, or cook a bit more if you require.
Lebanese Hummus Ingredients
“Exact measurements at the end of this post”
You only need 7 basic ingredients to make this easy homemade hummus recipe!
Cooked chickpeas. Canned is fine.
Tahini. A good amount of good-quality tahini is the key to smooth hummus, my favorites are Beirut Tahini Sesame Paste (available at my Middle Eastern grocery store), Seed & Mill (So GOOD).
Lemon juice. Fresh, please.
Garlic. 1 garlic clove
Water. You’ll need about 5 tablespoons of cold water to give the hummus an extra smooth texture.
Salt. 1 teaspoon or to taste.
How to make Lebanese Hummus:
- Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you’d like.
- In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
- Scrape the sides and bottom of the food processor with a rubber spoon ,then pulse a little bit more, until smooth and creamy- about 1-2 minutes.
- Add about 5 tablespoons of cold water and pulse some more, until reaching your desired consistency.
- Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
- Transfer hummus mixture to a serving plate.
- Decorate with reserved whole chickpeas and a sprinkle with chopped parsley and pomegranate if you’d like.
- Serve topped with drizzle of olive oil.
- Enjoy your homemade hummus dip!
Homemade Hummus Garnishes:
- A dash of ground paprika or sumac, for extra flavor and a splash of color.
- Pomegranate seeds
- Extra-virgin olive oil
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