Best EVER Hummus Recipe - Authentic

This is the best authentic hummus recipe. Smooth, creamy, and definitely better than anything you will buy at the store. It can be made in 5 minutes using canned chickpeas or from scratch using dry chickpeas and I'll show you both methods. Served on its own with pita or along sides other dishes like tahini, kebabs, shawarmas, falafel, and salads for a complete meal.

Hummus is originally an Arabic dish. The word 'hummus' literally means chickpeas in the Arabic language.

In our home, Thursday is our meatless day. So, I make hummus or falafel almost a few times a month. Served with salad, tahini sauce, and pita bread for a complete meal. Sometimes I even make hummus with ground beef which is a very popular Lebanese dish

What is hummus?

Hummus is Middle-Eastern street food or fast food served as a spread, dip, sauce, or condiment. No mezze is complete without hummus! The truth is there are so many different ways to serve hummus.

Hummus 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 the middle east, hummus and tahini sauce are condiments served with every meal.

Hummus is made with cooked chickpeas, tahini, lemon juice, and garlic. A very simple but versatile recipe.

Why make homemade?

• Chickpeas are high in protein and served alongside a salad, pita, and tahini - an absolute full meal!!
• The best thing about this recipe is that it uses standard hummus ingredients that you probably already have in your pantry.
• The other great thing about hummus is that it is vegetarian, vegan, and gluten-free. So, it is the perfect meal, or snack for everyone. But, it can be served alongside bread, as well as with the main courses such as kebabs, skewers, or ground beef.
• I have two hummus recipes. This is an authentic recipe made with olive oil. And, I also have a healthier hummus that uses yogurt.
• A very versatile recipe with many variations such as garlic hummus, red pepper hummus, sun-dried tomato hummus, etc.

Ingredients and substitutes

• Chickpeas - The quickest way to make hummus is of course to use the canned hummus. But traditionally hummus is made with rehydrated dry chickpeas soaked overnight, boiled until soft.
• 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 on its own served with other dishes.
• Garlic - Raw garlic in small quantity is subtle in flavor so not this does not taste garlicky.
• 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. I like to use cold-press olive oil for the best flavor. If you don't have good quality olive oil you can also make my creamy homemade hummus using Greek yogurt.

Hummus with canned Chickpeas

• Drain the can of chickpeas and reserve some liquid to use in the hummus.
  Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
• In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
  Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
• Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.
  Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
• Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.

Hummus from scratch - dry chickpeas

• The previous day - Soak chickpeas in a large bowl with plenty of water. Leave to soak for 8 to 10 hours – overnight is best. Wash and drain well. Set aside.
• Cook the chickpeas with a slice of onion, garlic, and a pinch of baking soda.
  • Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there.
  • Slow cooker - Add presoaked, drained, chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. 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.
  • Instant-Pot Method - Add the presoaked, drained, chickpeas into an instant pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
• In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
  Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
• Next, add the tahini and olive oil. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.
  Pro tip - the olive oil emulsifies making the hummus light and creamy similar to whipping mayonnaise.
• Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.

How to serve hummus

• Spoon hummus on a shallow plate. Use the back of the spoon to spread the hummus on the plate and create a swirl effect in the smooth hummus.
• Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
• Place a tsp of zaatar spice in the center over the tahini (optional) - Serve with warm pita, and salad.

What do you serve with hummus?

If you eat hummus here locally 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 we like it.
• 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.
• Some other condiments used to prep 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 of hummus, salad, and tahini on the side when I make my homemade falafel.

Delicious sides with hummus

• Baba ganoush or Lebanese eggplant salad
• Avocado salad, beet salad, or chickpea salad
• Shawarma chicken, Ground beef kebabs,

Frequently asked questions

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