• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Punks
  • Recipes
  • Resources
  • About us
  • Work with us
  • Store
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Resources
  • About us
  • Work with us
  • Store
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About us
    • Work with us
    • Store
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » 30 Minutes and Under

    Silky Lebanese Hummus in 30 Minutes

    Published: Mar 4, 2019 by Jess & Dan · Modified: Sep 2, 2021 · This post may contain affiliate links

    210 shares
    • 11
    Jump to Recipe Print Recipe
    Pinterest image showing hummus in a bowl and a Pinterest title
    Pinterest image with a title in bottom half and hummus photo at the top
    Pinterest image of hummus with chickpeas on top and the title 'The most indulgent hummus ever'
    Pinterest image of hummus with chickpeas on top and the title 'The most indulgent hummus ever'

    This silky, creamy and indulgent homemade Lebanese hummus will be ready in 30 minutes and can be made days in advance (if you’d like). Plus, it’s not as complicated as you might think! In fact, making hummus is really easy and it’s naturally vegan.

    Lebanese hummus in a white bowl with pitta bread, olive oil and falafels nearby
    Jump to:
    • 🌟 Why this recipe works
    • 🍽 Equipment Needed
    • 📋 Ingredient Notes
    • 🔪 Step by step instructions
    • 👩‍🍳 Expert tips
    • 💭 FAQs
    • 🥙 What to serve with it
    • 📖 Recipe
    • 💬 Comments

    This Lebanese hummus recipe with canned chickpeas is easy to make, even though the method is, admittedly, a little longer than many super quick hummus recipes. However, this recipe makes the creamiest, silkiest, most indulgent hummus ever.

    🌟 Why this recipe works

    • Tried and tested – we’ve been making this exact recipe for years and years. When we realised that hummus was actually an easy thing to make at home, we set ourselves the task of creating the best Lebanese hummus recipe ever.
    • Seal of approval – it always gets the biggest thumbs up from friends and family, and we always ask for harsh criticism!
    • The perfect balance of flavourful ingredients - cumin, lemon juice and garlic. We recommend following the measurements exactly for the best results. You may think it needs more garlic, but please trust us (we LOVE garlic too) that in this recipe, less really is more.

    🍽 Equipment Needed

    While we do try to keep equipment to a minimum in our recipes, in order to make this Lebanese hummus from scratch, you’ll need a few pieces of equipment. To blend it into the silky mix, you’ll need a good quality blender or cup blender. It’s then important to use measuring spoons to get the exact measurements needed and a small saucepan to simmer the chickpeas.

    📋 Ingredient Notes

    These ingredients and instructions are an overview of the recipe, and go with the process photographs. For detailed ingredients, instructions and notes, head to the recipe card at the bottom of the page.

    Ingredients for hummus laid out on a table
    • Chickpeas - the OG ingredient! Of course, it’s chickpeas. You can use canned chickpeas or dried chickpeas that need to be soaked overnight before use.
    • Tahini - AKA sesame seed paste. It’s important to get a tahini that’s good quality. Check the ingredients and make sure that the tahini only has one ingredient: sesame seeds. It’s ideal if the tahini is runny, but if it has separated, just give it a good stir before adding it to the mix. Tahini is a critical ingredient and Lebanese hummus wouldn’t taste the same without it.
    • Garlic - it wouldn’t be hummus without garlic! Just one clove. Please trust our judgement and don’t use more than one clove, it will be too overpowering otherwise.
    • Lemon Juice – instead of plopping the lemon juice in at any time, it’s important to allow the garlic to mellow in the lemon juice first. There’s a nerdy scientific reason for this (find out below!).
    • Baking Soda – it’s so important to boil the chickpeas in hot water and baking soda. The baking soda is what helps to soften the chickpea shells. Therefore this is what makes the Lebanese Hummus so deliciously creamy.

    🔪 Step by step instructions

    Top down view of chickpeas in a pan and of a blender with liquid being poured into it

    1. To make the Lebanese hummus, first place the chickpeas in a small saucepan and add just enough water to cover them. Stir in the baking soda and then bring to a boil. Be careful as the baking soda will bubble up when added to the water. So don’t put too much water in as otherwise it may bubble over the edge of the pan. Reduce to a simmer and cook for 20 minutes.

    Keep a close eye on it as the baking soda can make the water a lot more likely to bubble up during cooking, so you may need to turn the temperature down to prevent this. After 20 minutes, once the chickpeas are really soft and the skins are starting to fall off, drain and rinse with cool water.

    2. While the chickpeas are cooking, put the garlic, salt and lemon juice in a food processor or blender. Blitz until the garlic is finely chopped. Scrape any garlic that may be stuck to the sides back down into the lemon juice and leave it to mellow while the chickpeas cook.

    Two top down photographs of a blender making hummus - step 3 and 4

    3. Add the tahini to the food processor and blend for 30 seconds. It will seize up and become thick at this point, but don’t worry.

    4. Add a couple of tablespoons of very cold water (the colder the better) and blend again and it will loosen. If the mix is very thick, add another 1-3 tablespoons of water, one at a time, and blend until you end up with a smooth mix.

    Two images, one with chickpeas going into a blender the other with olive oil going in

    5. Now add the chickpeas.

    6. Then pour in the olive oil.

    Cumin powder going into a blender with chickpeas, second photo: close up of chickpeas blending in a blender

    7. Next, pop in the cumin powder and finally blend until smooth. Again, scrape the mix from the sides down into the blender to make sure nothing gets missed, and blend again until silky smooth.

    8. Give it a taste and add a bit more salt, lemon juice or cumin depending on how you like your hummus. You can also add a bit more olive oil or cold water to get it even creamier if that's needed.

    Serve it up in a bowl with a sprinkle of paprika on top!

    Check out this video for a handy visual guide to making this Lebanese hummus:

    👩‍🍳 Expert tips

    • Boil the chickpeas in hot water – boiling the chickpeas allows them to become super soft. Therefore they will blend into the creamiest possible Lebanese hummus
    • Add baking soda to the water – we stumbled across this tip a few years ago and it helps to break down the shells of the chickpeas, making them even softer than just soaking them with water! The baking soda makes the water more alkaline (higher pH) which makes the shell of the chickpeas more soluble and easier to break down. We choose to soak the chickpeas in the water like this instead of removing the shells from them which would be very time consuming.
    • Ice cold water – when you blend the tahini with the lemon juice, it will seize up and become really thick. Ice water helps it to loosen and become thinner.
    • Allow the garlic to sit in the lemon juice – garlic can have a really harsh flavour, especially when combined with mellow ingredients like chickpeas and tahini. Blitzing the garlic up with lemon juice helps to neutralize the harshness of the garlic, leaving a much more pleasant flavour for the hummus. We didn’t make it up, this is proven by science.
    • Keeps in the fridge for 5 days – this means you can make the hummus ahead of time. Just make sure it’s kept in an airtight container until you need it.
    • Variations – hummus is so versatile and you can make so many different variations. Treat this Lebanese hummus as a base and you can add other ingredients such as beetroot, roasted red peppers or even edamame peas, amongst a multitude of other ingredients.

    💭 FAQs

    Is hummus vegan?

    Yes, hummus is generally always vegan. Sometimes when it’s prepackaged, it might not be vegan so it’s always good to check the packet. But if you’re following an authentic Lebanese hummus recipe, it should always be vegan.

    Is hummus gluten-free?

    Yes - generally all of the ingredients in hummus are gluten-free. It’s also made with whole foods.

    What do you eat hummus with?

    Lebanese hummus is great as a dip with crudites (e.g. peppers, carrots and cucumber), can be served as part of a Mediterranean platter or even in pittas or wraps with falafel and all the trimmings. It’s also great as part of a main meal, such as Morrocan Roasted Cauliflower.

    Does hummus need refrigeration?

    Yes. Hummus should be refrigerated in an airtight container. When kept in the fridge in this way, it should last for 5 days.

    Lebanese hummus topped with coriander and chickpeas, served with pitta and falafels

    🥙 What to serve with it

    • Moroccan Roasted Cauliflower
    • Easy Baked Falafel (gluten-free)
    • Super Seed Crackers
    • Israeli Salad

    Variations

    Try making even more types of hummus, like this Baba Ganoush Hummus, Roasted Lime & Jalapeno Hummus, Cannellini Bean Hummus or Black Eyed Pea Hummus to name just a few!

    More recipes in 30 minutes and under:

    • Battered enoki mushrooms with Gochujang mayo.
      Crispy Fried Enoki Mushrooms with Spicy Dipping Sauce
    • Cornflake coated vegan chicken nuggets piled onto a plate with tomato ketchup.
      Crispy Vegan Chicken Nuggets with Tofu (Air Fryer)
    • Vegan fish sauce in a glass jug.
      The 7 Best Fish Sauce Substitutes
    • Tofu chop suey in a bowl
      The Best Vegan Tofu Chop Suey

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

     

    📖 Recipe

    Lebanese hummus in a bowl with pitta to the side

    Silky Lebanese Hummus in 30 Minutes

    Creamy homemade hummus is the perfect dip to have with tortilla chips, crudités or as part of a mezze or wrap. This recipe may take a little longer than a quick hummus recipe, but the result is so much better.
    5 from 3 votes
    Save Saved! Print Pin Rate
    Course: Starters and sides
    Cuisine: Middle Eastern
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 268kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 250 g chickpeas - 1 tin drained and rinsed
    • ½ teaspoon baking soda
    • 1 clove garlic
    • ½ teaspoon salt
    • ¼ cup lemon juice
    • ½ cup tahini
    • 2-5 tablespoon cold water
    • 1 tablespoon olive oil
    • ½ teaspoon ground cumin powder

    Garnish

    • 1 Pinch of paprika
    • olive oil

    Instructions

    • Place the chickpeas in a small saucepan and add just enough water to cover them, stir in the baking soda and then bring to a boil.
      ½ teaspoon baking soda, 250 g chickpeas
    • Reduce to a simmer and cook for 20 minutes. Keep a close eye on it as the baking soda can make the water a lot more likely to bubble up, so you may need to turn the temperature down to keep it from boiling over.
    • While the chickpeas are cooking, put the garlic, salt and lemon juice in a food processor or blender and blitz until the garlic is finely chopped. Scrape any garlic that may be stuck to the sides back down into the lemon juice and leave it to mellow while the chickpeas cook.
      1 clove garlic, ½ teaspoon salt, ¼ cup lemon juice
    • Once the chickpeas are really soft and the skins are starting to fall off, drain and rinse with cool water.
    • Add the tahini to the food processor and blend for 30 seconds, then add a couple of tablespoons of cold water (the colder the better) and blend again. If the mix is very thick, add another 1-3 tablespoons of water to the mix, one at a time, and blend until you get a creamy, smooth mix.
      ½ cup tahini, 2-5 tablespoon cold water
    • Now add the chickpeas, olive oil and cumin and blend until smooth. Again, scrape the mix from the sides down into the blender to make sure nothing gets missed, and blend again until everything is silky smooth.
      250 g chickpeas, 1 tablespoon olive oil, ½ teaspoon ground cumin powder
    • Give it a taste and add a bit more salt, lemon juice or cumin depending on how you like your hummus. You can also add a bit more olive oil or cold water to get it even creamier if you'd like.
    • Serve it up in a bowl with a pinch of paprika and a drizzle of olive on top.
      olive oil, 1 Pinch of paprika

    Notes

    • It’s important to boil the chickpeas in hot water first - this is what makes this hummus so much better than usual hummus.
    • We use one clove of garlic. Please trust us on this! In this recipe less is more when it comes to garlic.
    • Be careful when adding the baking soda to the water as it may bubble up. You may need to turn the heat down slightly until it levels out, which should only take a few seconds.
    • This hummus keeps in the fridge for 5 days in an air tight container.
    • It can be frozen and kept in the freezer for 3 months. Defrost it overnight, the day before you need it.
    • The nutritional information applies to splitting the full amount over 4 portions. However, it will serve more people than that as part of a buffet.
    • Try variations such as adding beetroot, roasted peppers or edamame beans.

    Nutrition

    Calories: 268kcal | Carbohydrates: 16g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Sodium: 612mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 2mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

    More 30 Minute Vegan Meals

    • Vegan coronation chicken sandwich with lettuce and black pepper.
      Vegan Coronation Chicken with Jackfruit
    • Braised gochujang tofu on a bed of rice on a plate.
      Braised Gochujang Tofu (Spicy Korean Tofu)
    • Palak chana in a bowl with handles served with yoghurt and roti.
      Palak Chana (Chickpea & Spinach Curry)
    • Hands holding up an air fryer corn rib, sweetcorn side out.
      Air Fryer Corn Ribs (Oven Option & How To Cut)
    210 shares
    • 11

    Reader Interactions

    Comments

    1. Sharon Saunders

      March 17, 2023 at 3:04 pm

      5 stars
      Ou default recipe for hummus, so creamy and tasty. Had this for lunch the last 2 days, with roasted peppers in pitta bread and as part of a Mexican bowl. Oh, and a snack one day with peppers for dipping.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pinterest image showing hummus in a bowl and a Pinterest title
    Pinterest image with a title in bottom half and hummus photo at the top
    Pinterest image of hummus with chickpeas on top and the title 'The most indulgent hummus ever'
    Pinterest image of hummus with chickpeas on top and the title 'The most indulgent hummus ever'
    Jess and Dan wearing sunglasses, sat against a painted brick wall

    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

    More about us →


    An image showing all the publications we've been shared in, including: Veganuary, LiveKindly, Vegan Food & Living and Plant Based News, amongst others.


    Thanksgiving Recipes

    • Stuffed acorn squash with quinoa, kale and sage.
      Stuffed Air Fryer Acorn Squash with Quinoa
    • A plate of food with a nut roast, potatoes and broccoli.
      The 39 Best Vegan Roast Dinner Recipes of 2023
    • Sweet potato rounds on a side plate with a casserole dish to the side.
      Easy Oven Baked Sweet Potato Slices
    • Vegan cauliflower cheese being held with a tea towel, in an orange oven dish
      Easy Vegan Cauliflower Cheese
    • Dan holding a glass dish of cooked vegan dauphinoise potatoes.
      Easy Vegan Dauphinoise Potatoes
    • Vegan Mushroom Wellington on a white serving plate surrounded by peppercorns, sauce and parsnips
      Vegan Mushroom Wellington

    Popular Recipes

    • Sweet chili sauce in a wooden bowl.
      7 Best Sweet Chili Sauce Substitutes
    • Thai vegetable stir fry on a white oval plate. Broccoli, carrots cabbage and mushrooms and cashews can be seen. Set on a pink background.
      Thai Vegetable Stir Fry in 15 minutes
    • Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.
      Roasted Aubergine and Cauliflower Curry (Easy)
    • An oval plate of cooked leeks and cabbage with dishes just visible in the background
      Ultimate Leeks And Cabbage Recipe In 25 Minutes!
    • Brinjal Bhaji in 45 minutes
    • Kecap manis in a wooden bowl with a wooden spoon.
      The Best (and Worst) Kecap Manis Substitutes

    Footer

    Pinterest image showing hummus in a bowl and a Pinterest title
    Pinterest image with a title in bottom half and hummus photo at the top
    Pinterest image of hummus with chickpeas on top and the title 'The most indulgent hummus ever'
    Pinterest image of hummus with chickpeas on top and the title 'The most indulgent hummus ever'

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Affiliate Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Us
    • Contact Us
    • Work With Us

    Vegan Punks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon.com.

    Copyright © 2023 Vegan Punks®

    210 shares
    • 11