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–+ servings
hummus in a traditional Lebanese clay bowl with garnishes.

Authentic Homemade Hummus

This traditional hummus recipe is perfectly creamy and so flavorful. It can be made in advance and is delicious paired with warm pita bread and fresh veggies. So easy to make and naturally vegan - it's the only hummus recipe you need!
5 from 5 votes
Author: Gladys Soriano
Course: Appetizer, Condiment, Side Dish, Snack
Cuisine: Lebanese, Mediterranean
Keyword: chickpea dip, garbanzo bean dip, hommos, hummus bi thini, lebanese hummus, vegan dip
Servings: 6 people
Calories per serving: 129
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

EQUIPMENT

INGREDIENTS
 

Hummus:

  • 1 ½ cups cooked and drained chickpeas, or one 15 oz can *see note*
  • 2 garlic cloves, peeled
  • 2 tablespoons aquafaba (chickpea broth), or water
  • 2 ice cubes
  • 6 tablespoons tahini
  • ¼ cup fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • Extra virgin olive oil, for garnish
  • Aleppo pepper, optional, for garnish
  • Fresh chopped parsley, optional, for garnish

INSTRUCTIONS

  • Place the cooked chickpeas, aquafaba, garlic, and ice cubes in a high speed blender or food processor, and blend on high power until everything is combined and creamy.
  • Scrape the sides and add the tahini, fresh lemon juice, kosher salt, and ground cumin. Blend again on high power until the mixture becomes a pale ivory color and very creamy.
  • Transfer the hummus into a shallow bowl and place it in the fridge, covered, if you'd like it to firm up before serving.
  • To serve, use the back of a spoon to spread out the hummus and create a swirl in the center. Garnish with cumin, aleppo pepper, cooked chickpeas, and fresh parsley if desired. Drizzle generously with extra virgin olive oil and serve immediately with warm pita bread.

NOTES

Chickpeas: To cook dried chickpeas, check out this guide. If using canned chickpeas, transfer them to a pot and simmer them for 20 minutes or until they become very soft and tender before proceeding with the recipe.
For extra creamy hummus: Blend the chickpeas while they are still hot. Alternatively, place the overcooked chickpeas in a large bowl and cover with cold water. Agitate the chickpeas under water with your hands to shed the skins. Skim off the skins that float to the top with a slotted spoon, then drain the chickpeas and proceed with the recipe.
Yield: This recipe yields about 2 cups of hummus. You could make a double batch and freeze half of it for later use, if desired.

NUTRITION

Calories: 129kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 508mg | Potassium: 145mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 19IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

Nutrition information provided is an estimate and may vary.
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