hummus dip

Lebanese Hummus Recipe

This post may contain affiliate links. Please read our disclosure policy

This Homemade Lebanese Hummus Recipe is quick and easy to make, creamy, dreamy and tastes so fresh and flavorful!

Lebanese hummus recipe

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 dip

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. 

Lebanese hummus recipe

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

Looking for More Dip Recipes? 

Baba Ganoush- Eggplant Dip

Avocado Hummus Recipe

Homemade Labneh Dip Recipe 

Hummus with Beef

Beet Hummus

If you’ve tried this healthy Lebanese Hummus Dip recipe or any other recipe on The Salt and Sweet Kitchen, please consider leaving a comment and a star rating. Don’t forget to tag #thesaltandsweetkitchen on Instagram Instagram or Facebook

Easy Hummus Recipe

hummus dip

Homemade Hummus

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so much better the store bought stuff.

Ingredients

  • 1 1/2 cups chickpeas, cooked and drained or 1 (15 oz) can chick peas, rinsed and drained
  • 1/4 cup fresh lemon juice 
  • 1/4 cup well mixed tahini paste
  • 1  garlic clove
  • 5 tablespoons cold water
  • Salt to taste- about 1 teaspoon
  • 2 tablespoons extra-virgin olive oil, for serving

Instructions

    How to make Hummus:

      1. Reserve about 10 whole chickpeas in a small bowl, for decorating later, if you'd like.
      2. In your food processor, pulse washed chickpeas, tahini, lemon juice, salt and garlic until smooth, about 2 minutes.
      3. 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.
      4. Add about 5 tablespoons of cold water and pulse some more, until reaching your desired consistency.
      5. Taste and adjust the seasoning: extra pinch of salt or a little extra lemon juice.
      6. Transfer hummus mixture to a serving plate.
      7. Decorate with reserved whole chickpeas and a sprinkle with chopped parsley and pomegranate if you'd like.
      8. Serve topped with drizzle of olive oil.
      9. Enjoy your homemade hummus dip!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 542mgCarbohydrates: 33gFiber: 9gSugar: 5gProtein: 12g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


Rose

Hello! Welcome! I’m Rose, a thirty something wife, busy mom, and self-taught cook, baker, recipe developer, editor, and photographer behind this little web space. Cooking and baking are a huge passion of mine! I could live in my kitchen. I also like to make food look pretty, because when it looks good, doesn’t it just taste better? Here you’ll find quick and easy family friendly recipes. Happy Cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *


Copyright © 2022 The Salt and Sweet Kitchen.
All rights reserved.

Skip to Recipe