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While many claim to have the best hummus recipe, I have to respectfully say they don’t. My hummus recipe really is the best! How do I know this? Well, I was the very first site to include the ice cube trick. I really can’t take all the credit for it, though, as it was passed down to me by my Lebanese father and mother – this recipe is old, over 100 years at that. Much like a viral recipe that gets picked up and people start to lose the origin, that happened here. As they say biggest form of flattery is imitation, and I wholeheartedly agree! Let’s just say my trick for adding ice cubes caught on, and if you’re looking for the smoothest, creamiest, most authentic hummus recipe online – you’ve found it!
I’ve gotta admit, I’ve only been blogging for quite some time (over a decade!), and I’ve never titled any of my recipes “Best [blank] Recipe” ever. But, that’s how much confidence I have in this hummus recipe. I’m going to sound overly confident, but you guys, this is seriously the best hummus recipe. Ever. It’s thick, smooth, rich, and ultra creamy – just the way hummus should be! I use a secret ingredient to make my homemade hummus, and once you try it, you’ll never go back!
I have tried several hummus recipes but yesterday I tried yours, haven’t had hummus taste so good. I guess having ice cubes in there, makes them blend well and give that creamy texture makes the difference. Thank you! –Ruchika
What is hummus?
By now, hummus has become pretty mainstream and is sold in all grocery stores. It’s essentially a Middle Eastern dip or spread that’s made by blending chickpeas, tahini (sesame paste), lemon juice, garlic, and salt. Then, it’s served with extra virgin olive oil and traditionally eaten with Arabic bread (pita). It’s a very healthy snack that you can eat as a dip or add to grain bowls, sandwiches, or salads.
This hummus recipe is the classic traditional Lebanese hummus that I grew up eating. I learned it from both my parents, one who likes it extra lemony, and the other who likes it extra garlicky. I think I’ve found the right balance between both my parents’ recipes to make my version and classify it as the best hummus recipe.
Why You’ll Love This Hummus Recipe
- Authentic taste and texture: This hummus recipe delivers a truly authentic Lebanese experience with its perfect balance of lemon and garlic flavors. The optional step of peeling the chickpeas ensures an incredibly smooth and creamy texture that’s unparalleled by store-bought varieties.
- Easy and quick to make: With just a handful of ingredients and a food processor, you can whip up this amazing hummus in no time. The simplicity of the recipe makes it perfect for both beginners in the kitchen and busy cooks who want a delicious, homemade dip without spending hours in the kitchen.
- Healthy and nutritious: Made with nutrient-rich chickpeas and tahini, this hummus recipe is high in protein, fiber, and healthy fats. It’s a great option for those looking for a healthy snack or appetizer that’s both tasty and nourishing.
- Perfect for gatherings and parties: This hummus recipe is sure to be a hit at any gathering, from casual get-togethers to more formal events. The beautiful presentation, complete with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley, makes it an attractive and delicious addition to any party spread.
Ingredients To make homemade hummus
There are only 4 main ingredients in this homemade hummus recipe. Because of the small amount of stuff that goes into this recipe, it’s important that each of those ingredients is high quality! That’s what separates it from store-bought hummus.
- Chickpeas: There are three basic options for chickpeas. First, you can start with dry chickpeas and pressure cook them. Second, you can use canned chickpeas and boil them for 10 minutes to allow them to soften. Or third, you can use canned chickpeas, soak them in warm water and baking soda and peel off the skin. I usually opt for either of the last two methods. If you’re soaking with baking soda, you’ll need 1.5 teaspoons for every 15 oz can of chickpeas. It takes about 5 minutes, and creates the best texture! This is the chickpeas before and after peeling off the skin.
- Tahini: Not all tahini is created equal. Look for high-quality brands that only have one ingredient – mechanically hulled sesame seeds. And make sure the tahini is not separated. If it does get separated in the jar, give it a good stir before adding it to the food processor.
- Lemon: Freshly squeezed. Always.
- Garlic: Use fresh garlic for the best taste. Don’t use pre-peeled garlic, as it won’t have the same robust flavor as the ones in the bulb. And if there are any green sprouts growing in the middle, it’s best to remove those before adding them to the food processor.
Confession: the first time I made this recipe I didn’t peel the chickpeas nor did I use ice. Flavor was good but my husband wasn’t a fan of the texture Today I peeled the chickpeas and I used ice cubes and it came out so creamy!! And so yummy!! Great recipe 😊 – Zainab
RECIPE VIDEO TUTORIAL
How to make this authentic hummus recipe
- Place the chickpeas in a large bowl of warm water.
- Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard.
- Transfer the chickpeas to a food processor.
- Pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.
- Add the lemon juice, tahini, garlic, salt, and ice cubes.
- Blend until completely smooth. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.
Yumna, I’ve just discovered your Lebanese hummus recipe. Wow this is absolutely delicious. I’ve been making hummus for years & thought it was quite good, but this is on a whole different level. I found skinning the chickpeas a bit tedious, but as you say, so worth it. From now on this is how I make hummus. Thank you! – Alison
Tips for making the best hummus
- Soak chickpeas in baking soda. Whether you are boiling the chickpeas, soaking them briefly in a bowl, or cooking them in the pressure cooker, the baking soda softens the skin. The softer skin helps them peel off easily or blend more easily. And here’s a bonus benefit: baking soda can also help reduce gas and bloating!
- Peel the chickpeas. I mentioned this earlier as one of the options for creating a smooth and creamy homemade hummus texture. But I found that peeling the chickpeas, although a little tedious, can create such a difference in the texture.
- Add ice cubes to the blender. This sounds a bit crazy, but it’s a tip I learned from my dad, and it totally works. I never understood it until I tried it. But basically, it gives it a freshly churned ice cream-like texture. I would recommend adding at the step with the tahini, lemon, and garlic, especially if the hummus is looking grainy.
- Use a strong blender or food processor and blend for at least 4-5 minutes. I’ve seen a difference in the texture by testing two levels of blenders, and the blender definitely matters. The truth is, it will most likely never be as creamy as the store-bought and restaurant ones because of the actual machine they use for blending. So one way to remedy that is to blend longer.
I love how popular hummus has become, and I love that it’s so easy to find it everywhere these days from grocery stores to airports to school lunch menus. But don’t forget how easy it is to make homemade hummus. I haven’t found one store-bought brand that beats my hummus recipe. It’s just more fresh and delicious!
Popular Hummus Variations
- Roasted red pepper hummus: For a colorful twist on the classic recipe, add roasted red peppers to the food processor along with the other ingredients. The peppers lend a sweet, smoky flavor and vibrant hue that’s both visually appealing and delicious.
- Spicy hummus: Give your hummus an extra kick by adding a pinch of cayenne pepper or a spoonful of your favorite hot sauce. This spicy variation is perfect for those who enjoy a bit of heat in their dips, and it pairs well with crunchy vegetables or pita chips.
- Avocado hummus: Combine the creaminess of ripe avocados with the classic hummus recipe for a delicious and nutritious twist. Simply add ripe avocado to the food processor along with the other ingredients. This version is perfect for avocado lovers and adds a buttery smoothness and mild flavor that pairs well with a variety of dippers.
- Sun-dried tomato hummus: Blend in sun-dried tomatoes (oil-packed or rehydrated) for a delicious Mediterranean-inspired variation. The sun-dried tomatoes provide a tangy, savory taste that complements the smooth, creamy texture of the hummus.
- Roasted garlic hummus: Swap out the raw garlic cloves for roasted garlic to create a rich, mellow, and slightly sweet garlic flavor in your hummus. To prepare the roasted garlic, simply wrap a whole head of garlic in aluminum foil and roast it in the oven until tender. Squeeze out the softened cloves and add them to the food processor with the other ingredients. This variation is great for those who love the taste of garlic but prefer a mellower, less pungent flavor in their dips.
What do you eat hummus with?
- Fresh veggies: carrot sticks, celery, bell pepper and even sliced radishes are great with hummus.
- Bread: Pita, pita chips, crackers.
- Hummus is also great in pasta, on sandwhiches, in bowls and chicken.
HOW TO STORE HOMEMADE Hummus
Store any leftover hummus in a airtight glass conatiner for the best results.
HOW LONG WILL hummus last in the fridge?
If you have any leftovers, or are making a large batch, you can store it in an air tight container in the fridge for about a week. It tastes even better the next day.
CAN I FREEZE hummus?
Yes, you can freeze hummus for up to 3 months. Just make sure to put it in an airtight container and don’t fill it all the way up because it will expand as it freezes.
Frequently asked questions
Yes, you can make hummus without a food processor by using a blender, immersion blender, or even by hand with a potato masher or fork. While using a food processor yields the smoothest results, these other methods can still produce a delicious and creamy hummus, though the texture may be slightly less uniform.
Tahini is a paste made from sesame seeds, and it is essential in this authentic hummus recipe. Most stores will carry it. If you are having real trouble finding it or have allergies to sesame seeds, you can use olive oil sunflower seed butter in its place.
For an ultra-smooth and creamy hummus, consider peeling the chickpeas before blending them. This removes the outer skins, which can contribute to a grainy texture. Additionally, blend the hummus for a longer period, and add a bit of cold water or ice cubes to the mixture while blending. This helps to break down the chickpeas and create a smoother consistency
Delicious! Every other hummus recipe I’ve tried has required me to adjust the ingredients at the end to make it taste just right. I didn’t have to do that with this recipe, except for the addition of a tiny bit of salt. It was perfect! The only suggestion I have (for your readers, not you), is to heed the advice and use SMALL garlic cloves. Mine were a bit big, and let’s just say I’ll be able to ward off any vampires tonight. Thanks for the wonderful recipe! –Rebecca
This authentic Lebanese hummus recipe truly lives up to its claim as the best hummus recipe ever. Its perfect balance of flavors, creamy texture, and easy preparation make it a go-to choice for snacking, parties, or adding a nutritious and delicious touch to your meals.
With various substitutions and additions available, you can customize this hummus to suit your taste preferences and dietary needs. Homemade hummus not only tastes better than store-bought, but it also allows you to control the quality of ingredients used, ensuring a healthier and more satisfying experience.
So go ahead and give this incredible hummus recipe a try – you won’t be disappointed!
More Middle Eastern dips:
- Baba Ganoush
- Muhammara
- Creamy Feta Dip
- Lebanese Garlic Sauce
- Hummus and Avocado Dip
- Hummus with Ground Beef
- Homemade Labne
This authentic hummus is one of my favorite Lebanese recipes and it’s truly a recipe that I’ve perfected after making it a couple times a month for many years. It really is the best hummus I’ve had and I can’t wait for you all to try it!
If you’ve tried this healthy-ish feel good best hummus recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Best Hummus Recipe
Video
Ingredients
- 1 15-ounce can chickpeas
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 small garlic cloves
- ¾ teaspoon salt
- 3 ice cubes
- Extra-virgin olive oil for serving
- Paprika for serving
- Chopped fresh parsley for serving
Instructions
- Place the chickpeas in a large bowl of warm water. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard. This is an optional step, but peeling the chickpeas is what yields a super creamy texture.
- Drain and dry the chickpeas as thoroughly as possible. Transfer the chickpeas to a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 15 seconds total.
- Add the lemon juice, tahini, garlic, salt, and ice cubes. Blend until completely smooth, about 5 minutes. Taste the hummus and adjust the flavor as needed by adding more lemon juice or salt.
- Spread the hummus onto a plate or into a bowl, sweeping the hummus with the back of a spoon to create swirls for catching the olive oil. Drizzle the hummus with olive oil and then sprinkle it with paprika and fresh parsley. Serve cool or at room temperature.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Hi. I usually follow Suzy with the Mediterranean Dish. She also uses ice cubes but she recommends using dried garbanzo beans. And I like allepo pepper. Thank you for sharing your recipes!
❤️🤗🦋
Hi Yumna,
I appreciate your innovative approach to this timeless arabic food! I followed all your steps and ended up with a bit more granular texture. I ended up needing to add a little bit of water and that helped with easier blending and not taking away from the taste. Have you needed to do that?
Thanks again! I’ve made many of your recipes and gained a lot of perspective. I’m grateful that your site is free to the public
Abe Charara
Hi there! Yes, sometimes that can happen because the texture of the chickpeas themselves can vary. You could also add a little of the aquafaba, or the liquid in the can of beans to help get a nice and smooth consistency.
I made this yesterday with canned chickpeas. I took my time peeling the outer skins off the peas. I learned about this from my Mexican friend who always peals them. It’s the hardest part of making it, I think. I’ve came outs sooooo creamy and delicious. I’ve tried several recipes but this one is the yummiest. I did add a teaspoon of sugar.i guess it is now an American recipe.
So happy you enjoyed it! I agree peeling the skins off is so worth it!
Weird question, but can I make tahini with sesame seeds in my food processor. If so, can I blend the sesame seeds first and then add the chickpeas? Or can I add them directly to the chickpeas in the processor? I almost never have tahini but always have sesame seeds!
Hi! You can make tahini in the food processor, but I would suggest making that first, then using some in this recipe. The tahini would need to process for a while and you need to start with enough sesame seeds to keep the machine running. A small amount wouldn’t get smooth enough.
Creamy tasty great sandwich spread and dip
Thank you!
THANk you for the recipe. I have never used your method but will be trying it in the next week. I always wondered why store bought had a creamier texture.
Of course, I hope you love this!
This is certainly a different process than I use. I will test the process before Christmas as we use hummus almost daily from Christmas and new years. I make about 2 cups a week on a regular basis and have never used this process. Thank you for the recipe. I will send you a note after the Christmas season to tell you how the family responded to the final product using this process.
Wow, that’s a lot of hummus! I hope you love this method, it comes out super creamy!
Scrumptous!
This is my go-to! I’ve tried other recipes that were just so dry I had to add quarts of olive oil. I think the key here is to remove the skins and the ice. This time I had a small eggplant (too small for baba ganoush) so I roasted it and added it, skipping the ice. Yum!
Really happy you enjoyed this, thanks for letting me know!
Delicious and amazing 😍
Yay, so glad!
Hi Yumna
Your recipes are amazing! I have tried the Shish Tawook and Fattoush salad….my family really enjoyed both!!
Thank you so much for sharing your recipes.
Aw, you’re so welcome Ritu! Thank you for making my recipes and sharing them with your family!