Lebanese Hummus (Authentic), all my tips and tricks for an authentic hummus.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter offers a nut-free alternative with similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being cost-effective.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can replace fresh garlic for convenience.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice gives a different flavor profile, while vinegar is more economical.

Add dried chickpeas to a bowl and cover with twice their volume of cold water and add 1 teaspoon of baking soda. Soak overnight.

Drain the soaked chickpeas and add them to a large pot. Cover with 6 cups of fresh water and bring to a boil, removing any scum that appears.

Simmer the chickpeas until tender, about 1 to 2 hours, until they can be easily mashed between fingers.

Using a spider strainer, transfer the chickpeas to a bowl to drain, saving a few for garnish.

Process the warm chickpeas in a food processor for about 30 seconds until smooth and no longer grainy.

Cover the hummus with cling film and refrigerate overnight or for a minimum of 6 hours.

The next day, add half of the ice cubes to the food processor and pulse to crush them.

Add the pureed chickpeas and pulse to combine.

Squeeze in 2 tablespoons of fresh lemon juice, straining to avoid pulp.

Add citric acid, remaining ice cubes, and salt, then pulse to combine.

While the food processor is running, add half of the tahini in a thin steady stream, then scrape down the sides and add the rest of the tahini in the same manner.

Add sunflower oil at the end while blending, adjusting lemon juice and salt to taste.

Transfer the hummus to a large bowl and create a well in the center for garnishing.

Garnish with reserved chickpeas, paprika, cumin, or other toppings as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens