Lebanese hummus recipe

The first time I made this Lebanese hummus was when I needed something quick, filling, and meatless. I love how simple it is, yet how versatile. I used plenty of chickpeas, as they are the base of the recipe, and young garlic straight from the garden when I had it on hand. It turns out creamy and consistent every time, without complicating myself with elaborate procedures.

Quick info

Total time: Approximately 1.5–2 hours (depending on the cooking time of the chickpeas)
Effective preparation time: 15–20 minutes (after boiling)
Cooking time: 1–1.5 hours, depending on the chickpeas
Servings: 6–8
Difficulty: Easy
Recipe type: appetizer, vegan (if butter is omitted)

Ingredients

500 g chickpeas
50 g butter
Olive oil (for mixing and serving)
Sesame paste (tahini) – quantity not specified, add to taste or 2–3 tablespoons
3 cloves of garlic (can be young garlic)
Juice of half a lemon
Salt
Pepper
For garnish: parsley, red chili pepper, a few cooked chickpeas

Preparation method

1. Wash the chickpeas well and soak them overnight if they are dry. I put them directly to boil in cold water with a little salt.

2. Boil the chickpeas until they are soft. It takes between one hour and one and a half hours, depending on how dry they are. Keep some of the water they boiled in, it will be useful later.

3. Drain the chickpeas, but do not throw away all the water. Set aside a few for garnish later.

4. Put the boiled chickpeas in a deep bowl. Add the garlic cloves. I use young garlic when I have it, for a milder taste.

5. Start blending with a blender. Gradually add some of the water in which the chickpeas boiled, to achieve a fine and slightly creamy texture. It shouldn't be too liquid, but not dry either.

6. Transfer everything to a food processor. Add the butter, tahini, a little olive oil, salt, and pepper. Process until completely homogeneous. If you don't have store-bought tahini, you can mix ground sesame seeds with a little sesame oil.

7. Finally, add the lemon juice. Taste and adjust the salt, pepper, and lemon according to your preferences.

8. For garnish, transfer the hummus to a bowl, drizzle with olive oil, sprinkle chopped parsley, add a few chickpeas, and place a thin slice of red chili pepper if you like.

Why I make this recipe often

I find it very practical when I want something filling on the table, without meat. It's easy to prepare, and the chickpeas keep you full. I use it both as an appetizer and as a base for sandwiches or salads. It keeps well in the fridge for a few days.

Tips and variations

Tips

You can boil a larger amount of chickpeas and freeze what you don't use, already boiled.
Add the boiling water gradually, to control the consistency.
For a lighter hummus, you can remove the skins from the chickpeas after boiling, but it's not mandatory.

Substitutions

If you don't have tahini, mix ground sesame seeds with a little sesame oil. Sunflower oil works too, if you don't have anything else on hand.
Olive oil can be replaced with another vegetable oil if you can't tolerate it.
For the vegan version, leave out the butter or use a plant-based alternative.

Variations

You can add more garlic if you like an intense flavor.
Instead of parsley, use cilantro for a fresher taste.
Add ground cumin if you want an extra flavor, but the original recipe does not contain it.

Serving ideas

Spread the hummus on toasted bread or pita.
Serve with raw vegetables (carrots, celery, cucumber).
It can be used as a dressing in salads or as a base for vegetable bowls.

Frequently asked questions

1. Can I use canned chickpeas instead of dried chickpeas?

Yes, you can use canned chickpeas, just make sure they are drained and rinsed beforehand. However, the taste is slightly different, and the texture may be softer.

2. How long does hummus last in the fridge?

It lasts well for 3–4 days, well covered.

3. Do I have to use butter?

It is not mandatory, but it gives a creamier texture. If you don't want it or want it to be vegan, omit it.

4. How do I make the hummus smoother?

Add a little more boiling water and let the blender process longer. You can remove the skin from the chickpeas, but it's not strictly necessary.

5. What do I do if the hummus is too thick?

Thin it out with a little of the water in which the chickpeas boiled, added gradually.

Nutritional values

Estimate for one serving (out of 8): approximately 230–250 kcal. Approximate proportions: 7–8g protein, 7g fat (more if you add extra oil), 30g carbohydrates. These are approximate values, as they depend on how much oil, tahini, and butter you actually use.

Storage and reheating

Hummus keeps well in the fridge, in a closed container, for 3–4 days. It should not be reheated, served cold or at room temperature. If it sits too long, it may develop a smell or dry out on the surface – cover it with plastic wrap directly on the surface of the cream to prevent that.

Hummus recipe I washed the chickpeas, then I boiled them in a pot of water with a little salt. After they were cooked, I drained them (keeping some of the water), then in a bowl, I mashed them with a blender, adding garlic and a little of the cooking water. I then transferred it to the food processor, where I added butter, tahini, a little oil, salt, and pepper, and finally lemon juice. For decoration, I used parsley, a strip of red chili pepper, and a few chickpeas that I reserved before boiling (it's very tasty, and can also be used in salads).

 Ingredients: Hummus Recipe Ingredients: 500 g chickpeas 50 g butter olive oil sesame paste (if you don't have sesame paste, you can make it by blending sesame oil with sesame seeds) 3 cloves of garlic (I used young garlic from the garden) juice from half a lemon salt pepper

 Tags:  humus