A Silky Hummus Mediterranean style Recipe that is sure to wow!
This fresh silky smooth hummus recipe has the perfect amount of lemon for a bright and fresh note that you seek in most Mediterranean food, with just the right touch of garlic for another authentic dimension.
I grew up eating Hummus on a regular basis! Though even in Lebanon, everyone’s family and restaurants had their own Hummus recipe. Some with more Tahini, some with less. Some with extra garlic and some with extra lemon. I always gravitated toward a Hummus recipe with more lemon than garlic.
Though, don’t get me wrong, I LOVE garlic, but something about a lemony Hummus made me want more and more. If anyone else is in the same boat, stuck on a not-your-average hummus recipe, then my citrus-forward hummus is for you!
My citrus-forward hummus is so fresh and definitely nothing like the average joe!
This is such an easy hummus recipe to make as part of meal prep ideas! Make it once a week, and enjoy an easy healthy snack with veggies, tortilla chips, pita or in your sandwich!
Plus! Scroll below for a foolproof way to get the perfect silky hummus consistency!
It starts with a super easy way to cook chickpeas for hummus. It’s my go-to method to cook chickpeas without soaking!
TRADITIONAL WAY OF EATING HUMMUS
Growing up in Lebanon, we ate hummus with fresh pita bread the majority of the time. It was typically at the dinner table with any delicious meal that my mom cooked up that night. It is traditionally found on almost every restaurant menu as a starter, or side to add supplement to your meal.
Hummus is traditionally topped with a drizzle of olive oil and served with fresh pita bread. Though many of us here in the U.S. aren’t lucky enough to enjoy fresh pita bread on a daily basis, you can substitute for pita chips and any veggie! Here are some ideas on how to eat hummus:
HOW TO EAT HUMMUS
Here is a list of ways to eat hummus Mediterranean style. Try them all!
- With any vegetable.
- Pita chips.
- Pita bread.
- On a sandwich (makes a great vegan lunch option). Pairs well with sourdough and croissants!
- A side to any Mediterranean dish.
- And so much more!
Absolutely! I typically make this hummus recipe from scratch once a week and store in the fridge for about 5 days. Its citrus-forward flavor makes me crave it daily!
While you can blend the rest of the hummus ingredients together to make a dip, I wouldn’t call it “Hummus” without tahini. Tahini is a staple hummus ingredient, at least traditionally.
If you don’t have a food processor, you can use a blender if you cooked your own chickpeas. I provide the best way to cook chickpeas to use in your hummus below, as they will turn out very soft. If using canned chickpeas, I don’t recommend making hummus using a blender, but instead a food processor.
Yes! Though canned chickpeas in hummus may not turn out as silky, you can add cold water to get a smoother hummus consistency. If you have a few minutes, I recommend cooking your canned chickpeas until soft, in order to get the best silky hummus from scratch!
You will need to cook them using your preferred method. Below, I’ve provided how to cook chickpeas using my favorite method – The Instant Pot.
Using the Instant Pot, the garbanzo beans don’t need prior soaking or baking soda added. Weird, right? It’s truly the easiest and best way to cook garbanzo beans.
Using my recipe, you will end up with the perfect soft garbanzo bean for hummus! The garbanzo beans will blend beautifully and the hummus will come our silky smooth!
COOKING BEANS IN THE INSTANT POT / COOKING BEANS WITHOUT SOAKING
You will need:
1 cup dried chickpeas
4 cups water
½ tsp salt
Instant pot. I have this large instant pot that I love.
In the Instant Pot, transfer the chickpeas, water and salt.
Set the instant pot to high for 55 minutes, and use natural release. Avoid quick release, as that will cause a mess with soft chickpeas.
For the best hummus recipe from scratch, I suggest cooking the garbanzo beans from scratch as well. This is the method I always use, as it’s hassle-free and such an easy way of cooking beans without soaking!
This fresh silky smooth hummus recipe has the perfect amount of lemon for a bright and fresh note that you seek in most Mediterranean food, with just the right touch of garlic for another authentic dimension. Making it the best easy hummus recipe from scratch!
KITCHEN TOOLS YOU WILL NEED
- Food processor, for simplicity. This one has been my favorite for years.
- Measuring cups & spoons.
- Instant pot, if you prefer to cook your garbanzo beans.
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- Tahini, a sesame seed paste. This is one I use. I add tahini to various other recipes!
- Garbanzo beans.
- Fresh lemon juice.
- Fresh garlic.
- Aleppo pepper to garnish. Aleppo pepper is a Mediterranean pepper spice. I like to use this Mediterranean pepper to garnish my hummus to add a slightly spicy note and a bright color.
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Silky Hummus Recipe
- 1 15oz can chickpeas (1 1/2 cups cooked)
- ½ cup tahini
- 1 large lemon, juiced or 1 ½ lemons if they're not too juicy
- 2 cloves garlic
- ½ tsp salt or to taste
- 1-3 tbsp liquid from chickpeas optional
- Drizzle of extra virgin olive oil
- Fresh mint optional
- Paprika or Aleppo powder optional
- Into a small bowl pour all liquid from the can of garbanzo beans to use reserve for the later use in the recipe. If using canned beans in this recipe, place the beans in a colander and rub together with hands to remove as much skin as possible (this will help make the hummus smoother).
- To a blender, transfer the beans and add tahini, lemon juice, garlic, 2 tbsp of reserved liquid and salt.
- Blend for about 5 minutes. Blending for an extended time ensures a softer hummus. If the hummus has not reached silky consistency, add another 1 tbsp of liquid from the beans and blend for a couple more minutes.
- To plate: Transfer to a serving dish. Using a spoon, make a few swirls and drizzle olive oil on top. Top by sprinkling Aleppo pepper and placing fresh mint. Serve with pita or any vegetable.
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