Traditional Lebanese Hummus Recipe
Creamy, smooth, and ready in minutes with pantry staples
Prep
10 mins
Cook
0 mins
Serves
4 to 6
Difficulty
Easy
Ingredients
- 1 can chickpeas, drained, reserving 1/3 cup liquid
- 1/3 cup reserved chickpea liquid, or water if needed
- 1/4 cup olive oil
- 1/4 cup smooth tahini
- 1 garlic clove, minced, or half if you prefer it less garlicky
- 1/4 to 1/2 teaspoon cooking salt, to taste
- 1 to 2 tablespoons lemon juice
- Pinch of ground cumin, optional
- Olive oil, extra, for garnish
- Toasted pine nuts, for garnish
- Sumac, for garnish if desired
Method
- Add the chickpeas, chickpea liquid, olive oil, tahini, garlic, salt, lemon juice, and cumin to a food processor.
- If you are using a medium or large food processor, you can add everything at once and blend until smooth and creamy, about 1 to 2 minutes.
- If you have a small food processor like I do, add the ingredients in stages and blend between additions so you do not overfill the machine and make the recipe harder than it needs to be.
- Scrape down the sides as needed and keep blending until the hummus is smooth and creamy.
- Spoon into a bowl and garnish with olive oil, toasted pine nuts, and a sprinkle of sumac if desired.
Tips
- Start with 1 tablespoon lemon juice, then add more to suit your taste.
- If the hummus is too thick, add a little extra reserved chickpea liquid or water and blend again.
- Using a small food processor is totally fine, just work in stages so it does not overflow.
- For a smoother hummus, blend a little longer and scrape down the sides once or twice.
Storage
- Store in an airtight container in the fridge for up to 4 days.
- Drizzle a little olive oil on top before storing to help keep it fresh.
- Give it a quick stir before serving again.
Macros (approx)
Calories
155 kcal
Protein
4 g
Carbs
8 g
Fat
12 g
These macros are automatically calculated and intended as a guide only. Actual nutritional values may vary depending on ingredient brands, garnish, and portion sizes.
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