How to make the best Hummus {Lebanese Style}

Hummus is the arabic word for Chickpeas, or Garbanzo beans. Hummus is traditionally eaten in all parts of the Arab world, and each region makes it a little differently. This is the Lebanese style hummus that we grew up eating, usually with pita bread. Have you ever had a hummus sandwhich? Cause if you haven’t you are missing out – big time. Hummus was definitely not popular as we were growing up, but now you find people eating hummus with everything, and you find it everywhere! You could pretty much walk into any grocery store and buy some hummus, but it probably won’t be as good as this recipe. Actually we’re confident it won’t, because nothing beats home made. Also, packaged hummus doesn’t taste anything like the hummus we know.

If you’re not convinced of the awesomeness that is Hummus, maybe this article can convince you. Heba outlines 10 reasons why you should eat chickpeas 🙂


You want to make your own hummus?

Just keep scrolling and we’ll show you how!

2 Cups prepared Chick Peas (boiled at home or canned)
2 Tsp Fresh lemon juice
1 Medium Clove Garlic
2 Tsp Tahini
1/4 tsp Ground Cumin
1/4 tsp Salt

First you put your chickpeas in a bowl, and it has to be a bowl because you will be using an immersion blender.

Next, add your lemon juice (must be freshly squeezed, none of that bottled stuff).

Throw your garlic clove on top…

Using an immersion blender, blend it all up until it’s past-like.

Add your Tahini Paste (make sure to mix the contents of the jar as Tahini paste tends to separate) then blend again.

Lastly when you have no more chunks, and you have a smooth paste, add your cumin and salt.

Blend one last time, and then you’re ready to plate and serve.

Traditional Hummus Dish, with Paprika dusted over top and some Olive Oil

Serve with warm pita slices as part of your Mezza or a snack.


– You can make this in a food processor if you do not have an immersion blender. Follow the same steps, first pulsing the chickpeas, lemon and garlic and then adding the rest of the ingredients and blending until smooth.

– Cumin adds a depth of flavor, but hummus can definitely carry its own without it, what I’m trying to say is: If you’re not a fan of the cumin, you can omit it 🙂

– You can never go wrong with more garlic, so go ahead an add another clove if you want to.

Here are two variations that are sure to please the eyes, and the taste buds 🙂

Hummus Nutrition:

Calculated using this recipe for two servings. In order to know the total for the entire recipe, or smaller servings just add or divide these numbers as needed. Olive oil is 40 calories a teaspoon, and can add a great flavor to the finished hummus dish 🙂




What other Hummus variations do you enjoy?

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9 thoughts on “How to make the best Hummus {Lebanese Style}

  1. Mine has olive oil IN it, and i fry garlic before adding to hummus(well actually it’s better to roast in in the oven for an hour, but i use my lazy and quick variation of making garlic sweet and soft), and definitely more than one clove. I also add some Cayenne pepper to it. I also prefer to give chick peas a good 24 hr soak before boiling – makes them more suitable for human consumption )) I used to add water from boiled chick peas too but got complaints about my hummus not being thick enough to hold olive oil on top of it 😀

    1. mmm the roasted garlic sounds amazing! Normally we put more garlic, but for the purposes of suiting all taste buds in this recipe we kept it at one.

      Great point about using the water from the boiled chickpeas to thin out the Hummus. That’s actually better than using water because of the flavor, but if you are using canned chickpeas then I wouldn’t suggest using the canned chickpea water!

      Soaking is a good method too, to soften them 🙂 Thanks for the comment Amina!

    1. Depends where you are located, but in most cases you can get it at a Middle Eastern market. We get ours from Arz Bakery on Lawrence & Pharmacy

      I also have seen some at Costco!

  2. salam alaykoum sisters, i live in France and i would like to know the equivalence of 2 cups (of chick peas) because we don’t use “cups” here to cook..
    thanks for all
    ramadan Moubarak!!

  3. I love these recipes you have been posting. I’m also Lebanese, but left for USA at an early age. I also have another thing in common with you, which is, I’m also a graphic designer (the old fashion way, no computers involved)😀. I have tried to make these Lebanese favorites in my spare times, and yet, no matter what, it never tastes like the foods in Lebanon! However, I was in Beirut last summer and had absolutely great time, since I had not been there for over thirty years. I must say Beirut was changed some good and some not. But the food was the same as I remembered. I would definitely try your version of these recipes, they look great. I want to make hummus the old fashion way, like in Lebanese restaurants. No fancy stuff, like roasted garlic, avocado etc. I’m somewhat of a purist I guess. Again, many thanks to all your efforts.

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