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!

hummus with extra virgin olive oil and aleppo pepper spice

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!

hummus plated on white plate on wood with peppers aleppo pepper and cherry tomatoes and herbs


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:


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!

hummus on platter with tomatoes dished



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!

a spoon of hummus recipe


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!


  1. Food processor, for simplicity. This one has been my favorite for years.
  2. Measuring cups & spoons.
  3. Instant pot, if you prefer to cook your garbanzo beans.

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hummus on wood with peppers tomatoes

Silky Hummus Recipe

This incredibly smooth and vibrant hummus recipe is one I grew up and love. It has the right amount of lemon, garlic, and tahini to create the perfect consistency!
Make this healthy Hummus Mediterranean snack!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 6 servings


  • 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.


Please note, that not all canned chickpeas are cooked to perfection for hummus, you may need to add more liquid as needed or boil the canned chickpeas to cook until soft.
Cooked chickpeas won’t need as much added liquid as canned.
Removing the skin will create smoother hummus.
For the best hummus recipe consistency, I would suggest cooking your garbanzo beans from scratch using the instant pot instructions I have provided above on my blog. This way, you are in charge of the consistency.
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