Learn how to make the best hummus recipe at home! This authentic hummus recipe is quick, easy, and budget-friendly, delivering the creamiest, most delicious Lebanese-style hummus. Made with canned chickpeas, it’s versatile enough to be served as a snack, appetizer, or a flavorful accompaniment to other dishes.
Authentic Hummus Recipe
During my time working as a chef in a restaurant in Southern California, I’ve made countless batches of this authentic hummus recipe to serve as part of our highly popular mezze platter. After perfecting this recipe over the years, I can confidently say it’s a tried-and-true recipe and method that produces the most creamy and tasty hummus.
Authentic Hummus: recipe at a glance
- Flavor and Texture: This hummus recipe has a fresh, authentic taste and a creamy smooth texture. So much better than store-bought hummus.
- Dietary: Hummus is vegetarian, vegan, gluten-free, grain-free, dairy free and it’s a good source of plant-based protein, fiber, nutrients and healthy fats.
- Quick and Easy to Make: Just with a handful of ingredients, you can create homemade hummus magic in less than 10 minutes!
Ingredients to Make Homemade Hummus
Check the printable recipe card below for the complete list of ingredients and their exact quantities.
Any recipe with only a handful of ingredients requires that each ingredient is of the highest quality possible. This is key to make the best homemade hummus.
- Chickpeas aka Garbanzo Beans: Although the creamiest, most authentic hummus starts with with dried chickpeas, for ease and convenience, I’m using canned chickpeas (with great success). The secret to smooth and extra creamy hummus made with canned chickpeas, is to remove the skins before blending. To do so, I cover the chickpeas with water then, I rub the garbanzo beans with my fingers to remove their skin .
- Tahini: A powerhouse of flavor – a bit nutty and somewhat bitter – it’s very important to purchase good-quality tahini containing one single ingredient: mechanically hulled sesame seeds. Make sure you stir it well, before using it.
- Lemon Juice: Using freshly squeezed lemon is a must. The flavor of fresh lemon is unequivocally better than bottled juice.
- Garlic: For the best tasting hummus, use fresh garlic cloves.
- Ice Cubes: I cannot take credit for the ice cube trick as I learned it from Refika – from Refika’s Kitchen on YouTube! Adding ice cubes to hummus improves the texture of the final dip making it as smooth, light and fluffy as soft serve ice cream.
- Olive Oil: Use good quality extra virgin olive oil.
- Salt: I use sea salt or Kosher salt.
- Optional Toppings: Extra virgin olive oil, ground cumin, sumac, fresh flat leaf parsley aka Italian parsley, whole cooked chickpeas.
How to Make Authentic Hummus?
For detailed instructions and exact times, check the printable recipe card below.
- Peel the Chickpeas: Drain the chickpeas and rinse them briefly under cold water. To peel them easily, transfer the chickpeas to a bowl and add enough cold tap water to cover them by at least 2 inches. Gently rub the chickpeas between your fingers to loosen their skins, which will float to the surface while the chickpeas sink to the bottom. Gradually drain the water, skimming off and discarding (or composting) the skins as you go. Repeat this process once more to ensure all the chickpeas are thoroughly peeled.
Removing the skin of canned chickpeas
A trick I learned from my friend Yuma from Feel Good Foodie is to soak the garbanzo beans (one 15-ounces can) in a solution of warm water and 1.5 teaspoons of baking soda for about 5 minutes before rubbing the skins off! Although not how I originally prepare my chickpeas, I find this trick brilliant (as brilliant as Yuma).
- Process/Blend/Purée: Add the peeled chickpeas, tahini, lemon juice, garlic, salt, and olive oil to the bowl of a food processor. Blend the mixture for about 40 seconds, then stop and scrape down the sides and bottom of the bowl. Add an ice cube then, resume processing at high speed for about 3 minutes, adding one ice cube every 50–60 seconds to keep the mixture cool.
- Process until Smooth: Making hummus is quick (faster than driving to the store to buy mediocre hummus), but for the best results, you’ll need to purée it for 4–5 minutes total. During this time, add an ice cube every 50–60 seconds to achieve the luxurious, creamy, smooth, and light texture characteristic of authentic Lebanese hummus. Once blended, adjust the seasoning to taste, transfer the hummus to a serving bowl, and serve. For even better flavor, let it rest in the fridge for at least 30 minutes to allow the flavors to meld.
Homemade Hummus Recipe Tips
- For best results, when using canned chickpeas or garbanzo beans, peel the skins before puréing.
- Adding ice cubes to the mixture while processing produces the most luxurious, creamiest and fluffiest hummus ever!
- Blend/process the hummus for 5 full minutes, adding ice cubes every 50-60 seconds. This guarantees smoothness and creaminess.
- Using good quality ingredients is a must when making Lebanese hummus.
- When draining the canned chickpeas, reserve the aquafaba (chickpea water) to use in other preparations.
Frequently Asked Questions
What are the main ingredients of hummus?
Chickpeas or garbanzo beans, tahini, fresh lemon juice, garlic cloves, extra virgin olive oil and salt.
What can be used instead of tahini in hummus?
Unfortunately, tahini is a key ingredient when making authentic hummus. Tahini paste is made with sesame seeds and is available at most grocery stores. Sunflower seed and nut butters such as almond butter can be used instead but the flavor won’t be the same as when using tahini.
What is the secret to create the smoothest hummus?
For the creamiest and fluffiest homemade hummus make sure you peel the chickpeas first then, blend the hummus for 5 full minutes, adding an ice cube to the mixture every 50-60 seconds.
Do you use dried or canned chickpeas to make hummus?
Although you can make hummus with both, this authentic hummus recipe is made with canned chickpeas aka garbanzo beans.
Can I make hummus without a food processor?
Absolutely! While a food processor is my preferred method for making hummus, a high-powered blender works just as well. You can also mash the chickpeas by hand using a masher, though it will require some effort to achieve a smooth consistency.
How to Serve Hummus?
- Mediterranean countries serve hummus with pita bread. As an appetizer or snack, it can be also be served with veggies, pita chips, crackers or Flatbread.
- Hummus is also served as part of a traditional mezze platter alongside other small plates such as Baba Ganoush, Tzatziki, roasted vegetables and olives.
- I love to slather hummus onto breakfast toasts, sandwiches and wraps like in this Chicken Shawarma wrap.
- Serve it alongside other chicken, beef, tofu and fish dishes and as a topping to grain bowls.
Storing and Freezing Homemade Hummus
- Making-Ahead: Hummus tastes even better when made a day ahead and will keep in the refrigerator, in an airtight container for a week.
- Storing: Store leftover hummus in an airtight container in the refrigerator for about a week.
- Freezing: Hummus freezes well for up to 3 months, stored in an airtight container.
Take a look at these other appetizer recipes:
Things you may need
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Food Processor Cuisinart 8-cups
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Manual Citrus Juicer
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California Olive Oil
Email me this recipe for later!
The Best Homemade Hummus
Ingredients
- 1 (15-ounces) (400 grams) can chickpeas
- 6 tablespoons tahini
- Juice of 1 large lemon (about 2 tablespoons , plus more if needed)
- 2 garlic cloves
- 1/2 teaspoon salt or more to taste
- 2 tablespoons extra virgin olive oil
- Ice cubes about 6 – one for each minute you process the hummus
Garnishes – pick 2-3: (optional)
- Good quality extra virgin olive oil, whole chickpeas, ground cumin, paprika, chopped parsley, ground sumac, whole chickpeas, toasted pine nuts
Instructions
- Drain the chickpeas and give them a quick rinse. For easy peeling, place the chickpeas in a bowl with enough cold tap water to cover them by at least 2 inches. Gently rub the chickpeas between your fingers. This helps in removing their skin which will start to float to the top, leaving the chickpeas at the bottom of the bowl. Start draining the water, removing the skins as you go. Discard the skins (or compost) Repeat this process once again to make sure all the chickpeas are peeled.
- Place the peeled chickpeas, tahini, lemon juice, garlic, salt and olive oil in the bowl of a food processor. Process for about 40 seconds. Scrape down the sides and bottom of the bowl with a spatula, then process at high speed for about 3 minutes, adding one cube of ice every 50-60 seconds to keep the mixture cold. Taste and adjust seasonings to your taste with additional tahini, lemon and/or salt.
- Transfer to a bowl and cover with plastic wrap making sure the wrap touches the surface of the hummus. This will prevent a skin from forming. Refrigerate for 30 minutes to 4 hours so the flavors develop and meld together.
- When ready to serve, make a small crater with the back of a spoon and drizzle with olive oil. Garnish and serve with pita bread or pita chips and/or veggies..
Recipe Notes
- Adding ice cubes to the mixture while processing produces the most luxurious, creamiest and fluffiest hummus ever!
- Blend/process the hummus for 5 full minutes, adding ice cubes every 50-60 seconds. This guarantees smoothness and creaminess.
- Using good quality ingredients is a must when making Lebanese hummus.
- Making-Ahead: Hummus tastes even better when made a day ahead and will keep in the refrigerator, in an airtight container for a week.
- Storing: Store leftover hummus in an airtight container in the refrigerator for about a week.
- Freezing: Hummus freezes well for up to 3 months, stored in an airtight container.
- Technique adapted from Refika’s Kitchen.
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