Name: Traditional hummus
Prep time: 20 min
Cook time: 3 h
Yield: 4 people
Cuisine: Lebanon
Ingredients: 250 oz ofchickpeas (dried, or canned (faster)); 2 Tahini ((sesame paste)); 1 lemon; 2 garlic; 1 paprika; 1 cumin; 4 olive oil; 2 salt; quelques fresh cilantro (optional)

appetizers kitchen cabinets prepared in advance toast and spreads

Updated on 15 September 2025 by

ratatouille

10 reviews 4.8 : Very good

Cuisine

Lebanon

Diet

Vegetarian

Level

Easy

Preparation

20 minutes

Cooking

3 hours

Wait

12 hours

Hummus (pronounced "hoom-us") is a staple dish of Middle Eastern cuisine, widely enjoyed in places like Lebanon and Israel.

Served there as a main course, it’s enjoyed here as an appetizer or snack.

As you read this recipe, you’ll see that it’s really not complicated to make yourself, at least when using canned chickpeas. And in terms of taste, it’s night and day compared to store-bought versions…

It took me several tries to get the preparation and spices just right, and I think I’ve achieved a result that’s close to the hummus I’ve had on my trips to the Maghreb or at certain restaurants in the Jewish Quarter in Paris…

Enjoy, and thanks in advance for your comments!

For

people

Add to shopping list

8.8 oz of chickpeas dried, or canned (faster)
2 Tahini (sesame paste)
1 lemon
2 garlic
1 paprika
1 cumin
4 olive oil
2 salt
quelques fresh cilantro optional

Preparing the chickpeas
- 1
  If you're using canned chickpeas, you can skip ahead to the next section, "Preparing Canned Chickpeas."
- 2
  Soak the chickpeas overnight.
- 3
  The next day, discard the soaking water and rinse them. Place the chickpeas on a kitchen towel and press them with a rolling pin to loosen the skins. Place them in a large pot filled with water. Rub the chickpeas between your hands to remove all the skins. The skins are lighter, so they float to the surface and are easier to remove with a slotted spoon.
- 4
  Next, place the chickpeas in a pot filled with water and add a tbsp of sage or savory (these herbs, added during cooking, make the chickpeas easier to digest). Let them simmer over low heat for 2 to 3 hours.
- 5
  When the chickpeas can be easily mashed with a fork, remove the herbs, drain them, and save the cooking liquid—you'll need it later!
Preparing canned chickpeas
- 6
  Open the can, reserve the liquid, and transfer the chickpeas to a bowl. Rinse them thoroughly until no more foam appears.
How to Make Hummus
- 7
  In a small bowl, mix the sesame paste with a fork, adding the lemon juice and a little water, until you have a smooth, white, runny paste.
- 8
  Peel the garlic cloves, remove the germ, and add them to the cream along with the salt, olive oil, and spices.
- 9
  Blend the cream and chickpeas in a blender, and add a little of the cooking liquid if the mixture is too thick.
- 10
  Taste and adjust the salt if necessary. Serve warm or at room temperature.

Notes

Hummus is delicious spread on slices of toast or pita bread. However, if served this way as an appetizer, it might spoil your guests’ appetite for the rest of the meal! For a lighter option, you can serve it with raw vegetables cut into sticks: fennel, kohlrabi, and carrots, for example.Finally, if you have any of the chickpea cooking liquid left over, save it—you can use it as a base for soup.