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A FAMILY RECIPE FROM SOUTH LEBANON

Authentic Lebanese Hummus

Silky chickpeas, tahini, lemon, and a fresh finishing pour of olive oil.

Illustrative placeholder of Lebanese hummus with olive oil pooled in the center
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In Lebanon, hummus isn't a dip you buy in a tub. It's made fresh, spread wide on a plate, and finished with a pool of good olive oil in the center. That last pour is what makes it taste like home.

This is the way it's made in our family in Klayaa – Deir Mimas, South Lebanon: five main ingredients, a blender, and about 30 minutes, most of it hands-off. The secret is in two small steps most recipes skip: soft chickpeas and ice-cold water.

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Why this hummus is so smooth

  • Soft chickpeas. Simmering canned chickpeas for 15–20 minutes with a pinch of baking soda makes them fall apart in the blender. No peeling needed.
  • Tahini first. Whipping the tahini with lemon before adding chickpeas gives a lighter, creamier base.
  • Ice water. A few spoonfuls of ice-cold water turn the hummus pale and fluffy.
  • Olive oil on top, not inside. Lebanese hummus keeps the olive oil for the finish, so you taste it fresh and peppery on every scoop.
THE RECIPE

Authentic Lebanese Hummus

Prep10 minCook20 minTotal30 minServes5 (about 2 cups)

Approx. 240 calories per serving

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed (or 1½ cups cooked)
  • ½ tsp baking soda (for simmering)
  • ⅓ cup tahini, well stirred
  • 3 tbsp fresh lemon juice (about 1 lemon), plus more to taste
  • 1 small garlic clove
  • ½ tsp fine salt, plus more to taste
  • 3–4 tbsp ice-cold water
  • 2–3 tbsp Daher Extra Virgin Olive Oil, for serving
  • Pinch of paprika or sumac, for serving
  • Chopped parsley and a few whole chickpeas, for serving (optional)

Instructions

  1. Soften the chickpeas. Put the chickpeas in a small pot with the baking soda and cover with water by 2 inches. Simmer 15–20 minutes, until very soft and the skins float. Drain and rinse well.
  2. Whip the tahini. In a food processor, blend the tahini, lemon juice, garlic and salt for 1 minute, until thick and pale. Scrape down the sides.
  3. Add the chickpeas. Add the warm chickpeas and blend 2–3 minutes, scraping once or twice.
  4. Make it silky. With the motor running, add the ice water one spoonful at a time until the hummus is smooth and fluffy. Taste and adjust lemon and salt.
  5. Serve the Lebanese way. Spread on a shallow plate, make a swirl with the back of a spoon, and fill it with Daher Extra Virgin Olive Oil. Sprinkle with paprika or sumac and parsley.

Notes

  • Keeps 4–5 days in the fridge in a sealed container. Add the olive oil just before serving.
  • For a stronger lemon or garlic flavor, adjust after blending, a little at a time.
  • Serve with warm pita, cucumbers, radishes and olives as part of a mezze spread.
THE FINISHING POUR

The finishing pour matters.

Our extra virgin olive oil comes from family trees over 300 years old in Klayaa – Deir Mimas, South Lebanon. Handpicked, first cold pressed and unfiltered, with a smooth, delicate taste made for drizzling raw.

Daher Extra Virgin Olive Oil 1 L bottle

Daher Extra Virgin Olive Oil, 1 L

$39.95 · Free US shipping

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Frequently asked questions

What's the best olive oil for hummus?

A smooth extra virgin olive oil you enjoy raw. It goes on top, not into the blender, so its flavor stays fresh.

Why is my hummus grainy?

The chickpeas weren't soft enough. Simmer them longer with a pinch of baking soda until they fall apart.

Can I make hummus without tahini?

You can, but it won't taste like Lebanese hummus. Tahini gives the nutty, creamy base.

How long does homemade hummus last?

4–5 days in the fridge, sealed. Drizzle fresh olive oil when you serve it.