Mama’s Lebanese Hummus

This recipe is so nostalgic for me for many reasons. First of all, it’s one of the first recipes I posted on my blog way back in 2018. It became a hit not only on the blog, but the video tutorial on my YouTube channel is still one of my most viewed videos (thank you guys, by the way!). Second, hummus in general is just very nostalgic because I grew up having it at family events and bbqs. It’s sort of a comfort food for me in that way.

This is my mama’s Lebanese hummus recipe tweaked a bit since the original post to ensure you get perfectly creamy, delicious hummus every time. I love my hummus full of flavor, especially the lemon and garlic and that’s what we get with this recipe.

In case you’re new to the hummus world, just know it’s great with meats, fries, pita and the list goes on and on. It’s very versatile as a side dish. It’s a delicious Middle Eastern dip made from chickpeas and tahini originating from the Levant. In fact, “hummus” literally means chickpeas. Being Lebanese, I grew up with it at the dinner table, at barbecues and all big family events as I mentioned before. Forget red peppers, spinach, eggplant, etc. none of these supermarket variations are hummus. There’s only one authentic version and this is it. 

It’s the one I grew up with and still eat till this day.

This recipe will give you perfect hummus and I encourage you to give it a try. Enough chatting, let’s get in the kitchen, blend up some delicious hummus and feast up. Enjoy!  

 I originally published this recipe in 2018 and have since added new photos, tweaks to the recipe to improve it, and additional success tips.

Mama’s Lebanese Hummus Is:

• full of garlic, lemon and tahini
• so silky and creamy
• delicious on so many things

Ingredients for Mama’s Lebanese Hummus:

• Chickpeas – dried chickpeas for best results
• Baking soda  – helps with gases
• Tahini – helps with the body of the hummus, color and added nutty flavor
• Lemon Juice – adds tang
• Garlic Cloves – adds a delicious hint of garlic mellowed with salt
• Salt – brings out the rest of the flavors
• Ice water – The ice helps make the hummus whipped and fluffy while the cold water makes it silky
• Olive Oil, Paprika, Parsley – Garnishes

HOW TO MAKE MY MAMA’S HUMMUS:

The night before

1. Place chickpeas in a large bowl and cover generously with cold water. Add one teaspoon baking soda. Soak overnight (8–12 hours). The chickpeas will double in size, so make sure they’re fully submerged and you use a large enough bowl.

The next day

1. Drain and rinse chickpeas with cold running water. Add them to a large pot (or pressure cooker) with plenty of cold water and ½ tsp baking soda.
   • Pressure cooker: Cook until the steamer releases or the chickpeas are tender, about 15–20 minutes.
   • Pot: Bring the pot to a boil, then simmer uncovered for 2–3 hours, until very soft but not mushy. You’ll get foam at the top, make sure to fish that out with a spoon and discard it.
   • You want the chickpeas soft enough that when you bite into them there isn’t much resistance and if you fish it out with a spoon and press another spoon on top of them, they will flatten easily. You don’t want them overdone because it’ll be harder to peel the chickpeas.
2. Once soft, drain the chickpeas reserving some of the chickpea water. Place the chickpeas into a bowl of ice water to shock them. This will allow the skins to flow up to the top. Begin to gently rub the chickpeas between your hands while they’re in water and while cold water is running on top of them. Discard any of the skins. It’s going to be impossible to get them all, but at least 80% will do the job. If you don’t mind texture in your hummus, you can also just totally skip this step. You would just drain the chickpeas and set them aside.
   (This step is key for that silky, restaurant-style hummus.)
3. Place the chickpeas in a clean new bowl, cover and refrigerate for at least two hours or until they’re cold.

Make the Hummus

1. Once the chickpeas are cold, we’re ready to make the hummus. Make sure the rest of your ingredients are also prepped as this process will go fast.
2. In a mortar and pestle begin to crush the garlic cloves with the salt. Do this until a garlic paste forms.

1. In a food processor or blender, combine three tablespoons of tahini, three tablespoons lemon juice, and all of the garlic paste. Blend for 20-30 seconds until thick, pale, and creamy. We’re looking for an emulsification of the this mixture. It’ll already look a bit like the finished hummus.

1. Add half the chickpeas and blend or process until smooth.
2. Add in the remaining chickpeas.
3. Add in the 3-4 more tablespoons lemon juice or to taste and add in the rest of the salt and tahini. Add the ice cubes and about a teaspoon or so of ice water or enough to thin it down a bit. This chills and aerates the mixture for an extra creamy, whipped texture. Remember you can always add more, but you can’t take anything out. So always start with this conservative amount, taste and tweak to your liking, keeping in mind texture and taste.

 To Serve

Transfer to a shallow bowl. Use the back of a spoon to create swirls or a well in the center. Drizzle generously with olive oil, sprinkle with paprika, cumin or sumac, and top with chickpeas and parsley.

Serve chilled or at room temperature with warm pita bread, pickles, or fresh vegetables. Enjoy!

 MORE GREAT LEBANESE RECIPES:

• Lebanese Lentil Soup Recipe
• Homemade Lebanese Spinach Pies (Fatayer bi Sabanekh)
• Mjuduara (Lebanese Rice and Lentils)
  

SHOP MY COOKING ESSENTIALS:

Mama’s Creamy Hummus

Print Recipe Pin Recipe

Ingredients

  

For the chickpeas:

• 1 lb 450 g dried chickpeas
• 1 tsp baking soda for soaking
• ½ tsp baking soda for boiling
• cold water to cover

For the hummus:

• 4 cups cooked chickpeas about 850 grams cooked chickpeas, skins removed
• 160 grams tahini 1/2 cup (good-quality Lebanese or Middle Eastern brand)
• 4-6 tablespoons lemon juice or to taste
• 4 whole garlic cloves crushed with ½ tsp salt into a paste
• 1-2 ice cubes + 1 teaspoon or so of ice water
• 1/2-1 teaspoon sea salt or to taste

For serving:

• Extra virgin olive oil
• Paprika or sumac
• Chopped parsley
• Whole chickpeas optional
• Warm pita bread or fresh vegetables

Instructions

 

The night before

• Place chickpeas in a large bowl and cover generously with cold water. Add one teaspoon baking soda. Soak overnight (8–12 hours). The chickpeas will double in size, so make sure they’re fully submerged and you use a large enough bowl.

The next day

• Drain and rinse chickpeas with cold running water. Add them to a large pot (or pressure cooker) with plenty of cold water and ½ tsp baking soda.
• Pressure cooker: Cook until the steamer releases or the chickpeas are tender, about 15–20 minutes.
• Pot: Bring the pot to a boil, then simmer uncovered for 2–3 hours, until very soft but not mushy. You’ll get foam at the top, make sure to fish that out with a spoon and discard it.
• You want the chickpeas soft enough that when you bite into them there isn’t much resistance and if you fish it out with a spoon and press another spoon on top of them, they will flatten easily. You don’t want them overdone because it’ll be harder to peel the chickpeas.
• Once soft, drain the chickpeas reserving some of the chickpea water. Place the chickpeas into a bowl of ice water to shock them. This will allow the skins to flow up to the top. Begin to gently rub the chickpeas between your hands while they’re in water and while cold water is running on top of them. Discard any of the skins. It’s going to be impossible to get them all, but at least 80% will do the job. If you don’t mind texture in your hummus, you can also just totally skip this step. You would just drain the chickpeas and set them aside.
• (This step is key for that silky, restaurant-style hummus.)
• Place the chickpeas in a clean new bowl, cover and refrigerate for at least two hours or until they’re cold.

Make the Hummus

• Once the chickpeas are cold, we’re ready to make the hummus. Make sure the rest of your ingredients are also prepped as this process will go fast.
• In a mortar and pestle begin to crush the garlic cloves with the salt. Do this until a garlic paste forms. In a food processor or blender, combine three tablespoons of tahini, three tablespoons lemon juice, and all of the garlic paste. Blend for 20-30 seconds until thick, pale, and creamy. We’re looking for an emulsification of the this mixture. It’ll already look a bit like the finished hummus.
• Add half the chickpeas and blend or process until smooth.
• Add in the remaining chickpeas.
• Add in the 3-4 more tablespoons lemon juice or to taste and add in the rest of the salt and tahini. Add the ice cubes and about a teaspoon or so of ice water or enough to thin it down a bit. This chills and aerates the mixture for an extra creamy, whipped texture. Remember you can always add more, but you can’t take anything out. So always start with this conservative amount, taste and tweak to your liking, keeping in mind texture and taste.

To Serve

• Transfer to a shallow bowl. Use the back of a spoon to create swirls or a well in the center. Drizzle generously with olive oil, sprinkle with paprika, cumin or sumac, and top with chickpeas and parsley.
• Serve chilled or at room temperature with warm pita bread, pickles, or fresh vegetables. Enjoy!

Notes

🧊 Storage

Store in an airtight container in the fridge for up to 1 week.
You can also freeze extra cooked chickpeas for your next batch.

💡 Faye’s Tips

• Ice cubes or cold water both work — cubes make hummus fluffier, water keeps it silky.
• Don’t skip peeling the chickpeas if you want the smoothest texture.
• Always blend tahini and lemon juice first — it lightens and whips the base.
• Taste as you go — perfect hummus should be balanced: tangy, garlicky, and savory.
• If hummus thickens in the fridge, stir in a splash of cold water before serving.