Last Updated on June 12, 2022
Homemade Hummus Recipe
Hummus is a delicious Middle-Eastern dip made from boiled Chickpeas, lemon juice, and Tahini sauce and which is served as an appetizer with pita bread. Below is a photo of a Hummus plate I had at the Dannoun Restaurant in Tripoli, Lebanon. Dannoun makes the best Hummus ever, hands-down! They have their own special way of making Lebanese Hummus From Scratch extremely smooth and they of course serve it hot with freshly baked pita bread. So here is the Homemade Hummus Recipe for you.
Largest Hummus Dish By Lebanese Chefs
The word Hummus literally translates to chickpeas from Arabic. Its origins are believed to be from the Sham region (Lebanon/Syria/Palestine/Jordan) however the Lebanese are pushing hard to reclaim credit for it. A few years ago a large group of zealous Lebanese chefs broke the Guinness world record by creating the largest Hummus plate in the world weighing over 2 Tons, that’s more than 4,000 lbs of Hummus just to make a statement that Hummus is originally Lebanese.
Make Lebanese Hummus From Scratch
Making hummus at home from scratch is a very simple process summarized as follows: first you soak chickpeas overnight, rinse with fresh water, boil for about an hour, then while still hot mash them in a food processor with Tahini paste, garlic, some salt and lemon juice for a few minutes and voila!
Serve warm with a drizzle of quality olive oil along a side of salted cucumber pickles, chili pickles, olives and some greens such as mint, green peppers and onions.
Now on to Mama’s HomeMade Hummus Recipe
Lebanese Hummus Recipe
- 1 lbs chickpeas dried
- 4 cloves garlic
- 8 tablespoons tahini paste pureed sesame
- 2 tablespoons Olive oil
- ⅔ cup lemon juice
- ¼ teaspoon Paprika
- ⅓ teaspoon salt
- Rinse the dried chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker.
- Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water.
- Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch).
- Bring it to a boil on high heat, partially cover the pot (or it may overflow) then simmer on low heat for about 1 hour while the pot is covered.
- As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water).
- Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done.
- Once the chickpeas are cooked, and while still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for a 3-5 minutes at low speed.
- Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away.
- Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.
- Toum: The Recipe for the World’s Strongest Lebanese Garlic Sauce
Last Updated on June 13, 2022 The Recipe for the World’s Strongest Lebanes...
- Chicken Shawarma Recipe: How to Make Shawarma at Home
Last Updated on June 13, 2022 Chicken Shawarma Recipe Chicken Shawarma is a popu...
- Lebanese Falafel Recipe From Scratch
Last Updated on June 13, 2022 Lebanese Falafel Recipe Falafel is a delicious Mid...
- Baba Ganoj Recipe – Roasted Eggplants With Garlic and Tahini
Last Updated on June 2, 2022 We just came back from a visit to Lebanon and in th...
Hello, how long can this last in the fridge? Thank you 🙂
I will be making this tomorrow, however I have only got cold pressed extra virgin olive oil. Is that okay or is it better not use cold pressed? Thank you
Any good quality olive oil will do.
At what stage of the process are you removing the chickpea skins? After soaking but before cooking? or after cooking?
You don’t have to remove the skin I never remove the skin if you cook the hummus good it’s good enough just be sure to run the food processor till you see it smooth ( sahtain )
whats the paprika for ? do we add it in it or sprinkle on top on plate?
What is the difference on adding yogurt? Why do they add yogurt?
I will try to make some this weekend using your recipe.
Thank you! For creamier, smoother hummus I use a blender instead of a food processor. My father taught me this trick – start with your liquids and 2-3 cloves of garlic(liquids, per 2 cans of chick peas: ~1/3-1/2 c. drained liquid from chick peas, juice of a lemon, 1.5 T oil, 1.5 T tahini). Blend on high until emulsified, and then slowly add your chick peas and 1.5 t salt. Blend until the consistency of soft-serve ice cream. Adjust salt and tahini to taste. Much smoother than a food processor. Some like the rough texture that comes from using a food processor – we prefer the smooth. It’s nice to have choices! Btw – We use a lighter oil – usually canola – when blending, but pour the heavier, fruity-flavored Lebanese olive oil (Lebanon Valley or Cortas) over it when serving. I like a sprinkle of cayenne over it, too!
PS to my earlier comment. I simmered the garlic with the beans for a softer taste. Taking this to a taco party as a vegetarian/vegan substitute for meat.
Renee glad you liked the Hummus recipe and I hope it will do well at the Taco party.