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Lebanese Hummus Recipe

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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! 

Lebanese Hummus Recipe with parsley


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. We use hummus in all kinds of dishes from this Hummus with Spiced Beef to a Mediterranean Sandwich to a Mediterranean Hummus Toast.

Lebanese Hummus Recipe with vegetables

Hummus is a healthy snack and in the Middle East is typically eaten with pita bread, served as part of a meze (selection of small dishes) or an accompaniment to falafel, grilled chicken, fish or eggplant.

You can garnish it with chopped tomato, cucumber, parsley, whole chickpeas, olive oil, paprika and olives. I like making a big batch on the weekend and keeping it for healthy snacking along with vegetables. It also works great as a spread on sandwiches and wraps. If you are meal planning try using the hummus to accompany these Lemon Sumac Backed Chicken Wings or this Mediterranean Chicken with Basmati Rice.

Lebanese Hummus Recipe with red napkin

My husband, who at times can be picky, had never tried hummus when we met.  After months of pleading he decided to give it a try and he’s been hooked ever since. I think it is the perfect dish to bring to a party, backyard BBQ or have in your fridge for that middle of the day craving. Hummus is one of the easiest, healthy foods to make.

You can whip it up in less than 5 minutes! Try it out and let me know what you think, and be sure to have extra pita bread standing by in case the people at your party fall in love with your hummus.

Lebanese Hummus Recipe with teal bowl


CHICKPEAS: Hummus uses chickpeas that are pureed into a healthy dip or spread. I love using it as a snack, a spread on sandwiches or paired up with grilled meat. 

TAHINI: Tahini is another important ingredient in hummus. It helps to give it the taste you know so well as well the texture. 

GARLIC: Garlic adds a nice flavor to hummus. Use more or less based on your tastes and what you like. You can even try roasting the garlic for maximum flavor. 

OLIVE OIL: I use a good quality extra virgin olive oil in my hummus. You can use more or less to your liking. 

LEMON JUICE: I love lemon in so many of my Lebanese dishes and hummus is no exception. I always add at least 1 lemon but feel free to modify to your tastes. 

SPICES: You can use spices to modify hummus in many ways. Try adding za’atar, sumac, paprika or cayenne pepper for spice. 

Lebanese Hummus Recipe with teal bowl

Lebanese Hummus Recipe

Yield: 4-6
Prep Time: 10 minutes
Total Time: 10 minutes

A creamy, healthy appetizer or snack perfect for dipping vegetables or pita bread in.


  • 1 -15 oz can of chickpeas (garbanzo beans), 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


  1. 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.
  2. Place in serving bowl.
  3. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
  4. Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.


~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.

I also take little pieces of pita bread along the way and taste the hummus to make sure I like the way it tastes. Everyone likes their hummus to taste a little differently so experiment and add more or less of something based on your preferences.

Can be stored in air-tight container in the refridgerator for up to 7 days.

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