Saturday, March 19, 2011

Classic Lebanese Hummus

Hummus. I love it. I have been craving some more ever since Lebanese Night with my family, so I decided to make some! It is so yummy with some fresh hot pita! Throw is some kalamata olives… YUM! I could eat it as a meal! :) Speaking of meals: I like to take a pita, spread some hummus in it, throw in some left over grilled chicken, some olives, and feta, lettuce, and a dash of balsamic¬†– BAM!¬† A killer lunch!

Please keep in mind that you can adjust all the ingredients to your own personal taste! If you like it more tangy – add more lemon, more nutty – add more tahini, more garlicky… well you know what to do! This is how I like my hummus!

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Classic Lebanese Hummus

Yield: About 3 cups

Prep Time: 5 minutes

Total Time: 10-20 minutes

This is a basic recipe, but as always adjust the flavors to your personal taste: If you like more tang (add more lemon), more nuttiness (add more tahini), more spiciness (add more garlic). Enjoy!


2 15.5 oz cans of chickpeas, drained and rinsed
1/2-1 lemon, juiced
1 teaspoon salt
2 tablespoons Tahini (be sure to stir it before you use it)
2 cloves garlic, grated
1/3-1/2 cup olive oil

water as needed to achieve creamy consistency


Add chickpeas and remaining 5 ingredients to food processor (or high powered blender like a Blendtec or Vitamix), and pulse until combined. Turn on completely and allow to puree until nice and smooth, adding in a splash or two of water until you achieve the desired consistency. I make my hummus on the thinner side knowing that it thickens up quite a bit as it sits in the refrigerator. I typically start with about 1/4 cup (and sometimes add up to 1/2 cup).

NOTE: if using a food processor it takes about 8-10 minutes, scraping the sides down every 3 minutes or so (which may seem long but the longer it runs, the less "grainy" the hummus becomes. If using a Blendtec (or Vitamix) it only takes a minute or 2 to obtain the creamy/smooth consistency. I LOVE my Blentec for this!

Spread hummus into serving dish and garnish with a drizzle of olive oil and spices or herbs of choice (Parsley and Paprika OR Sumac & Zaatar Spices are my favorite choices). Serve with fresh pita (warmed up), Pita chips, or Fresh Vegetables (Carrots, Celery & Cucumber).

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7 Responses to “Classic Lebanese Hummus”

  1. 1

    Peggy — March 20, 2011 @ 9:09 am

    That hummus looks great! I love making hummus sandwiches – you’re right – they’re perfect lunches!

  2. 2

    egb — March 20, 2011 @ 8:21 pm

    Hummus looks great. The consistency looks spot on. Good job!

  3. 3

    RavieNomNoms — March 21, 2011 @ 1:02 pm

    I need to try and make hummus again, my first attempt didn’t turn out to great…I am not sure why. This looks creamy and delicious!

    • Kristina replied: — March 31st, 2011 @ 11:32 am

      Thanks! My first attempts weren’t all that great either! hah I don’t think I added enough liquid, and I didn’t let it puree long enough…

  4. 4

    Christa — June 19, 2012 @ 1:53 pm

    I can’t wait to try this…we love hummus!

  5. 5

    mom — August 4, 2014 @ 10:40 am

    It was SO delicious! Love that there was not overkill of tahini in it :)

  6. 6

    Joni — December 28, 2014 @ 12:23 pm

    Your dad told me to check out your blog… Going to be making this hummus for New Year’s Eve !! Will be trying some of your other recipes as well

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