This Arabic Hummus Recipe is a classic Middle Eastern dip made of chickpeas, tahini, and lemon juice. It's tangy, creamy, and incredibly easy to prepare. Made with simple, wholesome ingredients, this dip is smooth, rich, and packed with flavor. It's perfect for healthy snacking, gatherings, or smearing onto absolutely everything.
Growing up, my mom made hummus almost every day. It's something we always had on hand, and it's one of the first recipes I ever learned how to make!
This recipe has been in our family for decades, and I'm so excited to share it with you! Making hummus from scratch is easier than you think, and it tastes so good that you won't want to go back to store-bought hummus again.
Arabic-style hummus is known for its ultra-smooth texture and bold flavors, thanks to high quality tahini, fresh lemon juice, and just the right balance of garlic. I often see people adding in olive oil to their hummus, but that is not authentic. In Middle Eastern cooking, we use olive oil to top the dish, but it is not used in the blending process.
If you are looking for more Middle Eastern dishes check out my Turkish Labneh or my Turkish Potato Salad.
Jump to:
Why You'll Love This Recipe
- Incredibly Creamy Texture: By using dried chickpeas, removing the skins, and blending with cold water, this authentic hummus recipe produces the creamiest, smoothest hummus possible.
- Simple Ingredients: Traditional hummus is made with only a handful of ingredients that you probably already have in your pantry.
- Customizable: This recipe provides the perfect creamy base to get creative with toppings and mix-ins like roasted red peppers, pine nuts, olives, herbs, and more to suit your tastes.
Ingredients
- Garbanzo beans (Chickpeas): My mom would use dry chickpeas, however for ease and convenience, I prefer to use the canned variety, although either will do. One of the keys to creamy hummus is uber-soft chickpeas. In order to soften the chickpeas a bit more once they're un-canned, simply boil them with some baking soda to help raise the PH which will help them soften up nicely.
- Tahini: Is made from ground sesame seeds and is what adds a distinct richness to your hummus. If possible, I recommend purchasing a good quality organic tahini made from only sesame seeds.
- Lemon Zest and Juice: If you like your hummus tangy, don't skimp on the lemon juice! As with most things, freshly squeezed lemon juice is the best option.
- Garlic: Garlic is key in hummus, however, raw garlic can be a bit much for some. Soaking raw garlic in lemon juice will help tame the garlic and mellow the sometimes harsh taste, while still providing a ton of flavor.
- Ice Water: This will help make the hummus nice and smooth. You can also use a couple of ice cubes if you like.
- Sea Salt: Start with just a pinch or two and add more as needed. I tend to add less salt when blending, as I like to 'finish' the hummus with a flakey sea salt for added pizzaz! Maldon’s Sea Salt is wonderful and affordable.
- Extra Virgin Olive Oil: Any Extra Virgin Olive Oil will work, however since this recipe calls for Olive Oil to finish the dish, a good quality olive oil is recommended. I was gifted some amazing finishing oil from the Middle East to top dishes like this it adds a wonderful layer of depth and flavor. The extra virgin olive oil also contains healthy fats.
- Additional Spices: If you enjoy a touch of heat you can top hummus with Cayenne pepper, however other great ways to finish the hummus are with herbs and spices such as sumac, cumin, and flakey sea salt.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- No Garlic: If you are not a fan of garlic you can leave the garlic cloves out of this recipe.
- Flavored: You can try making popular variations of the classic, such as beet hummus, or add in a couple of roasted red peppers for a red pepper variation.
- Spicy Hummus: Add in a ¼ teaspoon cayenne pepper to make a spicy variation.
- Mixed Beans: For a fun variation on this creamy dip you can try using half can of garbanzo beans and half a can of cannellini beans.
How To Make Arabic Hummus
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Drain and rinse the canned chickpeas and add them to a saucepan along with the baking soda. Fill the saucepan with enough water to cover the beans, and bring to a low boil. Cook for 20 minutes or until the chickpea skins are falling off and the beans are mushy. When done, drain the cooked chickpeas and set them aside for them to cool.
Step 2. Add lemon juice and chopped garlic to the food processor and pulse until garlic is minced. If you want to mellow out the garlic, set aside for 5-10 minutes, otherwise move right along to the next step.
Step 3. Next, add tahini and 2 tablespoons of ice water to the food processor and blend until it has a smooth texture. Reserve the other 2 tablespoons of ice water for later use if the hummus needs to be thinned out.
Step 4. Add drained garbanzo beans, lemon zest, and sea salt to the food processor and blend until creamy. If your hummus is a bit chunky, while the food processor is running, add 1 tablespoon of ice water at a time until you achieve the desired texture. Be sure to also scrape down the sides of the food processor and blend again if needed.
Step 5. Scoop the silky hummus onto a serving platter and top with garnishes of your choice.
Expert Tips And Notes
- For the perfect hummus, make sure you boil and remove the skin of the chickpeas! This step lends itself to a super creamy and fluffy hummus.
- For best results, make sure to use high-quality ingredients. Organic chickpeas, good quality tahini, and pure extra virgin olive oil are a must!
What To Serve With Israeli Hummus
- Pair with your favorite accompaniments like pita bread, pita chips, sourdough bread, crackers, or fresh veggies like carrot sticks, red peppers, and cucumber slices.
- Serve alongside flavorful dishes such as chicken kabobs, kefta, grilled salmon, or crispy falafel for a complete meal.
- Top your hummus with delicious garnishes such as olive oil, sumac, cayenne pepper, fresh parsley, mint leaves, or toasted pine nuts for added texture and flavor.
- Enjoy as a dip or spread with chips or your favorite crispy crackers to complement its creamy texture.
Save This Recipe! 📧
We'll email this post to you, so you can come back to it later!
Storage And Reheating
- Storage: Store hummus in an airtight container in the refrigerator for up to 5 days. For maximum freshness drizzle a little extra olive oil over the top!
- Freezing: Hummus freezes well! Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: No reheating is needed as it is typically served cold or at room temperature. Be sure to stir well before serving.
Recipe FAQ's
While a food processor makes hummus-making a breeze, you can still achieve the right consistency with a blender or even an immersion blender and some elbow grease. Just blend longer until perfectly creamy.
Keep adding splashes of ice water while blending until you reach that silky, spoonable consistency.
I would not recommend substituting tahini in this recipe as it is an essential part of this authentic hummus recipe. If you must substitute it, you can use some olive oil, but the taste will not be the same.
Other Related Dips & Sauces Recipes
If you tried this recipe please leave a 🌟 star rating and let me know how it went in the 📝 comments below. You can also stay in touch through social media by following along on Instagram, Pinterest, YouTube, or Facebook. Thanks for visiting today!
Creamy Arabic Hummus Recipe (Easy And Authentic)
Equipment
- Sauce Pan
- Food Processor
Ingredients
- 1 can Garbanzo Beans Organic, no salt added
- ½ teaspoon Baking Soda
- 1 Zest of Lemon
- ½ cup Lemon Juice or more to taste
- 1 clove Garlic, roughly chopped
- ⅓ cup Tahini
- 4 tbps Ice Water
- ¾ teaspoon Cumin
- ½ teaspoon Sea Salt, divided
Instructions
- Drain and rinse the canned chickpeas and add them to a saucepan along with the baking soda. Fill the saucepan with enough water to cover the beans, and bring to a low boil. Cook for 20 minutes or until the chickpea skins are falling off and the beans are mushy. When done, drain the cooked chickpeas and set them aside for them to cool.
- Add lemon juice and chopped garlic to the food processor and pulse until garlic is minced. If you want to mellow out the garlic, set aside for 5-10 minutes, otherwise move right along to the next step.
- Next, add tahini and 2 tablespoons of ice water to the food processor and blend until it has a smooth texture. Reserve the other 2 tablespoons of ice water for later use if the hummus needs to be thinned out.
- Add drained garbanzo beans, lemon zest, and sea salt to the food processor and blend until creamy. If your hummus is a bit chunky, while the food processor is running, add 1 tablespoon of ice water at a time until you achieve the desired texture. Be sure to also scrape down the sides of the food processor and blend again if needed.
- Scoop the silky hummus onto a serving platter and top with garnishes of your choice.
Notes
- For the perfect hummus, make sure you boil and remove the skin of the chickpeas! This step lends itself to a super creamy and fluffy hummus.
- For best results, make sure to use high-quality ingredients. Organic chickpeas, good quality tahini, and pure extra virgin olive oil are a must!
Leave a Reply