Light and Fluffy Hummus Recipe – Not too Heavy on the Stomach
The classic hummus recipe is a simple middle eastern food that can be served as an appetizer, side or main course. The recipe is simple, easy and effortless and gets done in no more than 5 minutes. Traditional hummus is not just delicious but heart healthy too. Made with just four main ingredients this recipe is a keeper.
Classic Hummus Recipe aka Traditional Hummus Recipe
Hummus is often referred to as an Israeli dish but in truth, it is originally an Arabic dish. The word ‘hummus’ literally means chickpeas in the Arabic language.
My husband is Israeli, and over the last ten years that I have lived in Israel, I have been to many many hummus places. And, the most popular and well-known ones are usually the Arabic hummus joints. It is their everyday meal and they sure know how to make it well.
Israeli Hummus
Hummus is one dish that can be eaten as an appetizer, side dish or as a main course. Often restaurants will serve hummus at the beginning of a meal before the main course or along with the main course.
In our home, every Thursday is a vegetarian day. So we eat homemade hummus every Thursday for lunch. Sometimes if I’m busy with cake orders or I have no time to make it we buy it from a very popular local hummus place not far from home. but it’s still always authentic hummus for lunch. And I serve it with a simple side salad and good old pita bread.
Not everyone makes hummus at home here in Israel. Why? Because there is a hummus joint all over the country at almost every five minutes walk. Some more popular than the other but they are plenty. Hummus is the Israeli fast food and very inexpensive too!
Having been introduced to many many different hummus meals in Israel, I know now what a good hummus should taste and feel in texture. Is it’s thick with peanut butter consistency? NO!! Try creamy, light and smooth like mayonnaise – YES!!
The thick hummus still tastes good but the creamy lighter version feels like velvet on your palette and is nice to your stomach too!! You will not feel like you have overeaten nor will you feel bloated with the lighter creamier versions.
The Best Hummus Recipe ever. Israeli Hummus Recipe
Let’s talk ingredients and substitutes (Save/Pin)
- Chickpeas – The quickest way to make hummus is of course to use the canned hummus. Which is why I have given you the canned hummus recipe. But traditionally hummus is made with rehydrated dry chickpeas soaked overnight, boiled until soft and then used to make hummus. Below I have given my method on how to cook chickpeas if you choose to go the traditional route.
- Tahini – Also know as tahina in Arabic is made from ground sesame seeds. It’s used very frequently as an ingredient in many middle eastern dishes but also as a sauce accompanied with other dishes. Often served alongside salad and kebabs this sauce is not just delicious but also heart healthy.
- Garlic – You can use raw garlic in small quantity so it’s subtle in flavor. Personally, I love to use roasted garlic or garlic confit instead of raw garlic. So if you ever have these at home go ahead and add those in. Because the flavor of roasted garlic or garlic confit is so mild you can add a few extra garlic cloves and add so much more in terms of flavor.
- Lemon juice – While I have given you the amount needed for this recipe it is a personal taste. You can add less or more to suit your preference.
- Olive Oil – This has got to be a good quality olive oil that you enjoy eating. If you don’t have a good olive oil? I suggest you skip the drizzle on top.
The Best Hummus Recipe ever. Israeli Hummus Recipe
Using Dry Chickpeas to Make Classic Hummus at Home
As I said, traditionally hummus is made with re-hydrated dry chickpeas. These are soaked in water overnight (about 6 to 8 hours) with 1/2 tsp of baking soda (for one kg chickpeas) until they double in size. The next morning, drain and rinse the chickpeas well. Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Add one sliced onions, one crushed garlic clove, and a pinch of baking soda. Bring the pot to a boil then low the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.
I use dry chickpeas too but I use my slow cooker to boil them. It’s a simple and easy process so I don’t have to monitor it.
Here’s my method – remove any unwanted chickpeas and wash the dry chickpeas well. Add them to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Add a few onion slices, garlic, and salt. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers.
I usually boil a big batch of chickpeas. Once cooked I batch them into a small ziplock bag and store in my freezer which makes it very convenient to have on hand for days when I am busy. It’s great to make hummus of course but also to make my Indian Spiced Chickpea Curry or Chickpea Salads.
The Best Hummus Recipe ever. Israeli Hummus Recipe
Serving Hummus in Israel
If you eat hummus here at a local authentic hummus joint you will find that they have lots of serving options that go with hummus. Quick interesting and a great way to try different options every time you eat hummus.
- Hummus Tahini – just with a drizzle of tahini and sprinkle with paprika which is the way I like it. As you can see from the images in this post I do the same at home.
- and Hummus with chickpeas and tahini so the same as above with a few whole cooked chickpeas as a garnish. Ideally just save a few at the beginning of the recipe to use as garnish.
- Hummus with Ful – Ful is broad beans or fava beans spiced with cumin, garlic, and spices. Very delicious on its own. I prefer to have that on the side, not over my hummus. If you ever get a chance you must try it. It’s absolutely delicious.
- Hummus with boil egg – my husband grew up eating hummus for breakfast and so hummus with boiled eggs makes a complete hummus bowl for him.
- A few hummus places I know serve hummus over shakshuka!! Yup. So you have shakshuka on the bottom of the bowl and topped with a huge dollop of hummus, drizzled with tahini and a side of salad. I LOVE Shakshuka but not with my hummus. When I make my homemade Shakshuka I never serve hummus with it. But its very common here in Israel.
- Some other condiments used to pep hummus here are zaatar spice (a very middle eastern herb) cumin, paprika, tahini, and even a spicy lemon juice drizzle.
- A place that sells good hummus usually will have an option of falafel on the side. I cannot tell you why but the two just go together. I love having a bowl or hummus and a bowl of tahini on the side when I make my homemade falafel.
The Best Hummus Recipe ever. Israeli Hummus Recipe
Why my method of homemade hummus is the best? (Save for later)
Well, I love a creamy, light and fluffy hummus to eat which has the consistency of smooth mayonnaise. This is often the consistency you often find it an authentic hummus place.
When I started making hummus over 20 years ago, the only recipes I found online were thick peanut butter consistency that tastes good but always very heavy on the stomach. It has taken me years to find this method that brings out the best in flavor and consistency. Once I started using this method I’ve very rarely ever consider eating out.
Having an Israeli husband who grew up eating hummus wasn’t easy to please when it came to hummus but now its’ always an honor when my husband raves about my hummus among family and friends. It has taken me years of trial and errors to come to this recipe (which has only four main ingredients) that I now consider the best hummus ever!! I do hope you will try this recipe and give me your feedback in the comments below.
If you look at the hummus below you can see it’s creamy light and fluffy, then compare it with some of the other images you get online for hummus recipe. This will please your eyes and be nice of your stomach too! Here you can see I have served my classic hummus with my homemade falafel; another recipe that I’m very proud is on the top ten popular recipes on this blog.
Below I have given you the traditional method as well as my method of making a good hummus.
Classic Homemade Hummus aka Authentic Hummus Recipe
The Classic Homemade Hummus Recipe – Made in the Traditional Method
Ingredients
- Chickpeas – 1 1/2 cup or 1 can (15 oz)
- Reserved liquid from the chickpea can – 1/4 cup
- Tahini paste – 3 tbsp
- Garlic – 1 small
- Lemon juice – 2 tbsp
- Salt – 1/2 tsp
- White pepper – 1/4 tsp
- Olive oil – 2 tbsp + 1 tbsp for drizzling on top
- Paprika – a pinch (optional for garnish)
- Zaatar spice – a pinch (optional for garnish)
Method
- The ingredients are the same as below just a different process.
- Drain the can of chickpeas and reserve liquid.
- In a food processor, add chickpeas, tahini, garlic, lemon juice, salt, and pepper.
- Add only 1/2 cup of the reserved liquid from the chickpeas cans.
- Blend to a smooth paste.
- Taste and adjust seasoning.
- Check consistency – if necessary add one or two tbsp more reserved chickpea liquid.
- Hummus consistency should be similar to thick yogurt.
- Plate, garnish and serve.
- Enjoy!
My Recipe – Light and Fluffy Hummus Recipe (Save/Pin for later)
Ingredients
- Chickpeas – 1 1/2 cup or 1 can (15 oz)
- Reserved liquid from the chickpea can – 1/4 cup
- Tahini paste – 3 tbsp
- Garlic – 1 small
- Lemon juice – 2 tbsp
- Salt – 1/2 tsp
- White pepper – 1/4 tsp
- Olive oil – 2 tbsp + 1 tbsp for drizzling on top
- Paprika – a pinch (optional for garnish)
- Zaatar spice – a pinch (optional for garnish)
Method
- In a food processor add tahini and the liquid (chickpea liquid from can or water from boiled).
- Add salt and pepper, olive oil, and lemon juice.
- Blend to a smooth paste – remove 1 tbsp in a small bowl for garnish.
- Add chickpeas and garlic.
- Blend to a smooth paste.
- Taste and adjust seasoning.
- Enjoy!
How to serve hummus the Middle Eastern way?
- Spoon a heaping spoon of hummus in a shallow plate.
- Use the back of the spoon to spread the hummus in the plate and create a swirl effect in the smooth hummus.
- Pour a tbsp of the reserved tahini in the center.
- Spoon some olive oil over the hummus.
- Garnish with a sprinkle of paprika powder.
- Place a tsp of zaatar spice in the center over the tahini.
- Enjoy!
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Classic Hummus Recipe aka Traditional Hummus Recipe
Light and Fluffy Hummus Recipe
Equipment /Tools
Ingredients
- 1 1/2 cups Chickpeas
- 1/4 cup Reserved liquid from the chickpea can
- 3 tbsp Tahini paste
- 1 clove Garlic
- 2 tbsp Lemon juice
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 2 tbsp Olive oil + 1 tbsp for drizzling on top
- 1/8 tsp Paprika optional for garnish
- 1/8 tsp Zaatar spice optional for garnish
Conversions - Please switch between Metric & US for more measurement options
Instructions
- In a food processor add tahini and the liquid (chickpea liquid from can or water from boiled).
- Add salt and pepper, olive oil, and lemon juice.
- Blend to a smooth paste - remove 1 tbsp in a small bowl for garnish.
- Add chickpeas and garlic.
- Blend to a smooth paste.
- Taste and adjust seasoning.
- Enjoy!
Recipe Notes
- Spoon a heaping spoon of hummus in a shallow plate.
- Use the back of the spoon to spread the hummus in the plate and create a swirl effect in the smooth hummus.
- Pour a tbsp of the reserved tahini in the center.
- Spoon some olive oil over the hummus
- Garnish with a sprinkle of paprika powder
- Place a tsp of zaatar spice in the center over the tahini
- Enjoy!
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Nutrition Information
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Do you like Middle Eastern Food? Israeli Food?
I have some amazing recipes like quick Sheet Pan Shawarma Chicken and Shawarma Pita Pockets to Heart Healthy Classic Hummus and Tahini Sauce as well as indulgent falafel and Passover favorite Chocolate Pecan Cake to summer classics Kebabs and festive latkes. You can find them all here Middle Eastern Recipes. Alternatively, you can find a whole list all my recipes here on this Recipe Index
Middle Eastern Recipes or Israeli Recipe Collections
Sarah Walker Caron (Sarah's Cucina Bella)
The way you describe good hummus — light and velvety — is so alluring. My favorite hummuses have been that way (though many store hummuses here are too thick and tangy fro my tastes). I can’t wait to try your recipe!
Veena Azmanov
Thanks Sarah. I agree store bought hummus is not usually made light and velvety. If you try my recipe, please let me know what you think.
Marisa Franca @ All Our Way
Hummus is something I could eat until I’m blue or green in the face. It goes so well with veggies or flatbread. I do like your tips and tricks for making the perfect hummus. I’m putting chickpeas on my grocery list now.
Veena Azmanov
It so does Marisa. Always a treat with cut up veggies and flat breads. You must try and let me know what you think. Thanks
Molly Kumar
This looks absolutely delicious n I wish I could scoop some hummus with those falafel balls. I love making them with dry beans too as they taste so much better 🙂
Veena Azmanov
Thanks Molly. I love hummus and Tahini with my Falafel too!
swathi
I have made hummus using pre-made mix and chickpeas as too lazy to make from scratch. But your post tempted me to try from scratch. I bet this one will be best . Good Humus is great a bowl of chips. yum.
Veena Azmanov
The premade version has chickpea flour Swathi – not the best representation of hummus. You must try the real chickpeas. Canned is ok too. I think you will love this one.
Deepika
We all love hummus in my family. I keep looking for a new version of it all the time. Saving this for trying out next time.
Veena Azmanov
Thanks Deepika. Yeah my kids loved hummus when they were kids. Works for baby foods too!
Noel Lizotte
I love hummus! Now I know what I’ll be eating if I ever get to Israel! My cousin is from Egypt,she always tells me the hummus I make at home is good, but not authentic. LOL She says I need a lot more (a whole lot) garlic. This looks beautiful, I’d love to have your hummus for lunch.
Veena Azmanov
Thanks Noel. It is true. The hummus we get in the middle east is a lot different from what we make at home. That is why I wanted to share a good recipe so you get to see how it’s made. I hope you try it.
Helene
I have learned over the years that everyone needs a good hummus recipe! Without one you are only half a person, or so say the israeli neighbors here. =D Your hummus looks super creamy Veena, just the way I like it with my chicken sesame Schnitzel.
Veena Azmanov
That is true Helene. A good hummus recipe is good to have in hand because the options to be creative are so many…
Adriana Lopez Martin
Enjoying a good hummus it is a delightful moment. Nothing like making it correctly. Love your pics look so yummy!
Veena Azmanov
Absolutely delightful moment Adriana. Thanks Adriana
Sarah
I love love love making hummus! It is so easy and always a hit! I’m always looking to improve my recipe! I’ll have to try this!
Veena Azmanov
Thanks Sarah. I hope you try this. Let me know what you think. Thanks
Gloria @ Homemade & Yummy
Hummus is always in the fridge here. The perfect snack food. Perfect for veggies or crackers….I even eat it by the spoonful too.
Veena Azmanov
Absolutely Gloria. Work great as a dip on a veggies platter.
Catherine
My family loves homemade hummus! This looks so creamy and perfect…Yum!
Veena Azmanov
Thanks Catherine. Yes it is very creamy and perfect.
Joanna @ Everyday Made Fresh
I didn’t start liking hummus until my husband introduced me to it. I can’t get enough of it now! I haven’t made it thought yet…I should totally do it, sounds simple!
Veena Azmanov
I have loved hummus even before I met my husband! When I met him 20 years ago he was surprised that I loved his homeland meals like Shakshuka, hummus and falafel so much. It really gets done in 5 mins so easy
Sandhya Ramakrishnan
Veena, believe it or not, just yesterday I wrote down on my to make list, the Hummus. We love hummus and I feeling bad that I have never made the classic one. Now I have the perfect recipe and I am going to be making it next week. I also cook a batch of chickpeas and freeze them to add to any curry or salad I am making.
Veena Azmanov
Thank you Sandhya. I highly encourage you to try my method for creamy light and fluffy recipe. Let me know what you think.Thanks
rose
We love hummus in our home but I had never ever thought I could make it at home. I tried it for the first time. And it was the best hummus I ever ate in my entire life. I love the creamy light and fluffy method. Your recipe method is the only one I will use from now on. Thank you so much for sharing.
Veena Azmanov
Thank you so much Rose for this feedback. You made my day! So happy that you have great success on your very first attempt. It truly is a joy to have creamy light and fluffy hummus at home. Thanks for coming back to write this feedback – appreciate it very much.