Whip up a batch of homemade Lebanese Hummus Recipe and keep it for snacking throughout the week. It is healthy and packed with protein, pairing perfectly with pita bread or vegetables. I also like to use it on sandwiches and wraps!
I remember as a child watching my Mom whip up her creamy hummus before a family gathering.
That stuff would be gone in 10 minutes flat. She would cut up slices of warm, soft pita bread from a small Lebanese market in Akron, Ohio.
Today I am sharing a Lebanese Hummus Recipe that I use all of the time.
You can take this recipe as the base and spice it up in a variety of ways including this Roasted Red Pepper Hummus, Lemon Hummus and Spicy Hummus.
It was the market my Grandpa would take me to as a child. We would buy Jordan Almonds and bags and bags of pita bread. Hummus is the food that brings back those childhood memories and is an appetizer at almost every family gathering we have.
If you are meal planning try using the hummus to accompany this Greek Marinated Chicken with Tzatziki Sauce, Mediterranean Baked Turkey Meatballs, Lebanese Meat Pie Recipe or this Easy Spinach Fatayer Recipe (Lebanese Spinach Pies).
We use hummus in all kinds of dishes from this Hummus with Spiced Beef to a Mediterranean Sandwich to a Mediterranean Hummus Toast.
Recipe Ingredients
- Beans: Hummus uses chickpeas to create that creamy dip you love. I used canned chickpeas. Make sure to drain and rinse them. Save some of the chickpea liquid out of the canned chickpeas in case you want to thin the hummus a bit.
- Lemon: Lemon juice is added to hummus. It helps balance the flavors and add a touch of sweetness.
- Tahini: The tahini is a made of ground sesame seeds and made into a creamy, nutty-flavored paste. It has a smooth, buttery consistency similar to peanut butter but with a slightly more bitter taste. You can find tahini in the Middle Eastern section at your grocery store.
- Garlic: Fresh garlic cloves are added to hummus to add flavor. It isn’t necessary but does add a nice addition to the hummus.
- Olive Oil: Extra virgin olive oil is what I suggest using in hummus but you can use regular olive oil or avocado oil.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make Lemon Hummus:
Step 1: Puree Ingredients: Place all ingredients in a food processor and process for another 60 seconds, stopping to the scrape the sides half way through. Taste the hummus and adjust to taste. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.
Step 2: Put Hummus in Serving Bowl: Using a spatula scrape the hummus into a shallow bowl. Drizzle a small amount of olive oil on the top of the hummus and garnish with the remaining half of the lemon zest and freshly chopped parsley. Refrigerate in an airtight container for up to 7 days.
Storage Tips:
You can store hummus in the fridge for up to 5 days in an airtight container. If you add a drizzle of olive oil to the top it helps preserve freshness.
You also can freeze hummus. Store in an airtight container for up to 3 months. Leave some space for expansion. Thaw in the fridge and stir well before serving.
Recipe FAQ
Removing the skins results in an ultra-creamy hummus. You can rub them between a kitchen towel or if using canned chickpeas you can simmer them in water with a little baking soda for 10-15 minutes to soften further. I also will drizzle ice water while blending the hummus to make it extra light and smooth. Make sure to let your food processor or blender run for several minutes to fully emulsify the hummus.
You can add more lemon juice, cold water, lemon juice, or more olive oil while blending until you reach the desired consistency.
Yes you can but it won’t be the traditional hummus you are used to. You can sub in Greek yogurt, nut butts like almond butter or cashew butter.
More Hummus Recipes
Appetizers
Lebanese Style Hummus
Appetizers
Southwestern Hummus Baked Wonton Cups
Appetizers
Cucumber Hummus Bites
Lebanese Hummus Recipe
Ingredients
- 1 -15 oz can of chickpeas, drained and rinsed
- juice of 1 lemon
- 1/3 cup tahini
- 1 or 2 cloves garlic {depending on how much you like garlic}
- 3 tablespoons extra virgin olive oil {you may want more for thinner hummus}
- Parsley and paprika to garnish
Instructions
- Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture).
- Add an additional small amount of olive oil to thin out the hummus and blend again if you think it is too thick.
- Place in serving bowl.
- Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
- Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.
Notes
- When I make my hummus I blend everything for 30 seconds, open the lid of the food processor and scrape the sides and blend for another 30 seconds. At that point if it isn’t as thin or creamy as you want, add a drizzle of olive oil and blend more.
- If you want extra creamy hummus add a few ice cubes while blending.
- For a thinner hummus save some of the liquid from the can of chickpeas and add that slowly while blending.
