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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.
Course Starters and sides
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 268kcal
Author Jess & Dan


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


  • 1 Pinch of paprika
  • olive oil


  • 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 tsp 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 tsp 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 tbsp 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 tbsp olive oil, ½ tsp 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


  • 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.


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