Recipes I Make: Authentic Lebanese Hummus

Recipes I Make is going to be a series on how I make some of the world’s famous dishes with a slight personal twist to make them super delicious. The first recipe of the series is the Authentic Lebanese Hummus, a personal favorite of mine since my childhood days in Dubai.

Finding the best and the most authentic Hummus in India can be a little difficult and the ready-made packaged Hummus available in the Indian markets are outright horrendous. I realized making the authentic version of the Hummus is super easy at home. Pair this with Pita breads and Falafels and your entire family or friends can enjoy it. Without further ado here is my recipe…

Authentic Lebanese Hummus

Prep Time: 15 minutes (plus overnight soaking)
Cook Time: 45 minutes
Total Time: 60 minutes (plus soaking time)
Servings: 4 (makes approximately 3 cups)
Difficulty Level: Easy

Description

This creamy, authentic Lebanese hummus combines perfectly cooked chickpeas with rich tahini and aromatic spices. The secret to its silky smooth texture lies in peeling the chickpeas and adding ice cubes while blending— a traditional technique that creates the light, airy consistency you'll find in the best Mediterranean restaurants.

Ingredients

• 500g (2½ cups) dried chickpeas, soaked overnight

• 5-6 tablespoons tahini

• 4-5 garlic cloves, peeled

• 2 medium onions, roughly chopped

• 4-6 tablespoons ground cumin

• Juice of 1 large lemon (approximately 3-4 tablespoons)

• 10-12 tablespoons extra virgin olive oil, plus more for garnish

• 4-5 ice cubes

• Salt to taste

• 2-3 tablespoons zaatar for garnish (optional)

• Fresh parsley for garnish

Equipment Needed

• Pressure cooker or large pot

• Food processor or high-powered blender

• Fine-mesh strainer

• Serving Bowl

Instructions

1. Rinse chickpeas and soak them in cold water overnight (or at least 12 hours), ensuring water covers them by at least 2 inches

2. Drain soaked chickpeas and place them in a pressure cooker with fresh water covering them by 2 inches

3. Cook chickpeas until very tender (about 30 minutes in the pressure cooker or 1-1½ hours in a regular pot) - they should easily mash between your fingers

4. Drain chickpeas, reserving about 1 cup of cooking liquid

5. While still warm, gently rub chickpeas between your hands to remove loose skins (this step is optional but results in smoother hummus)

6. In a food processor, blend chickpeas, garlic, onions, and cumin until coarsely ground

7. Add ice cubes and blend until they're fully incorporated

8. Add tahini and lemon juice, blending until smooth

9. With the processor running, slowly drizzle in olive oil until the hummus becomes light and creamy

10. Taste and adjust seasoning with salt and additional lemon juice if needed

11. If the mixture is too thick, add reserved cooking liquid, 1 tablespoon at a time, until the desired consistency is reached

12. Transfer to a serving bowl and create swirls on top with the back of a spoon

13. Garnish with a generous drizzle of olive oil, zaatar (if using), and fresh parsley

Recipe Notes

Storage

• Store in an airtight container in the refrigerator for up to 3 days

• Before storing, drizzle a layer of olive oil on top to prevent drying

Tips for Success

• Using dried chickpeas (rather than canned) gives the best texture and flavor

• Don't skip the ice cubes - they help create a fluffier texture

• The hummus will thicken slightly when chilled

• If zaatar isn't available, you can garnish it with paprika or additional cumin

Substitutions

• Canned chickpeas can be used in a pinch (use 3 15-oz cans, drained and rinsed)

• Garlic and onion can be adjusted to taste or omitted

• Zaatar can be found in Middle Eastern markets or online specialty stores

Serving Suggestions

Serve with:

• Warm pita bread

• Falafels

• As part of a mezze platter

• Drizzle with extra olive oil just before serving for the authentic touch

Chef’s Notes

I started this series with Hummus because it can be stored for multiple days and be used as a dip with your normal sandwiches and snacks. I do prepare falafels on my own as well whose recipe I will be sharing as a part of this series too. If you have read till here, please do hit the like button and if you do try this out at home, come back and share some feedback and love!