This Authentic Lebanese Hummus recipe is pita bread's best friend! This Lebanese dip has the perfect amount of flavor that you seek in Mediterranean food, with the right touch of garlic for a super flavorful and easy hummus to pair with any dinner! Grab your ingredients and make it in 10 minutes!
Hummus is amazing on it's own with any vegetable or pita bread, but pair alongside mutabal, or lebanese baba ghanouj dip and it's a mezze party like no other!
I grew up eating hummus on a regular basis with just about every meal. Though even in Lebanon, everyone's family and restaurants had their own version of this Mediterranean dip. Some with more Tahini, some with less. Some with extra garlic and some with extra lemon.
And just like a traditional Lebanese Beiruti hummus, this version is packed with extra flavor all around - no bland dip here!
This is such an easy 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! This recipe is a foolproof way to get the perfect silky consistency!
It starts with a super easy way to cook chickpeas for this dip. It's my go-to method to cook chickpeas without soaking!
INGREDIENTS
- Tahini, a sesame seed paste. This is one I use. I add tahini to various other recipes!
- Garbanzo beans.
- Fresh lemon juice.
- Fresh garlic.
- Salt.
- Aleppo pepper to garnish. Aleppo pepper is a Mediterranean pepper spice. I like to use this Mediterranean pepper to garnish. It adds a slightly spicy note and a bright color.
INSTRUCTIONS
- 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 tablespoon of reserved liquid and salt.
- Blend for about 5 minutes. Blending for an extended time ensures a softer dip. If it hasn't reached silky consistency, add another 1 tablespoon 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.
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.
COOKING BEANS IN THE INSTANT POT / COOKING BEANS WITHOUT SOAKING
You will need:
1 cup dried chickpeas
4 cups water
½ teaspoon salt
Instant pot. I have this large instant pot that I love.
Directions:
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.
TRADITIONAL WAY OF EATING HUMMUS
Growing up in Lebanon, we ate this dip 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 it:
WAYS TO ENJOY THIS DIP
- 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!
For the best result in making a Mediterranean 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!
Frequently Asked Questions
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 ingredients together to make a dip, I wouldn't call it " traditional Lebanese Hummus" without tahini. Tahini is a staple ingredient 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 this recipe 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 may not turn out as silky, you can add cold water to get a smoother consistency in your dip. If you have a few minutes, I recommend cooking your canned chickpeas until soft, in order to get the best silky consistency 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 for authentic Lebanese dip! The garbanzo beans will blend beautifully and this dip will come our silky smooth!
OTHER LEBANESE RECIPES
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Authentic Lebanese Hummus
Ingredients
- 1 15oz can chickpeas (1 ½ cups cooked)
- ½ cup tahini
- 1 large lemon, juiced or 1 ½ lemons if they're not too juicy
- 2 cloves garlic
- ½ teaspoon salt or to taste
- 1-3 tablespoon liquid from chickpeas optional
Garnish
- Drizzle of extra virgin olive oil
- Fresh mint optional
- Paprika or Aleppo powder optional
Instructions
- 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 tablespoon of reserved liquid and salt.
- Blend for about 5 minutes. Blending for an extended time ensures a softer dip. If it hasn't reached silky consistency, add another 1 tablespoon 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.
Notes
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