This is an authentic hummus recipe that comes directly from my ancestors from Syria. It's made with seven simple ingredients, is quick and incredibly easy to make in a blender or food processor. You'll find this is one of the best hummus recipes for it's authentic flavor and texture. Use hummus not just as a dip for pita chips and naan bread, but as an addition to lunch and dinner meals.
Table Of Contents
Store bought packaged hummus has nothing on this traditional Middle Eastern freshly made recipe. Hummus is a fridge staple in my house, made weekly and used as a snack with pita bread and chips or as an appetizer for dinner parties. It's part of every family gathering and holiday dinner. This recipe makes one of the best traditional hummus recipes. After tasting it once, it may become part of yours too!
My blender hummus is a versatile dip that pairs well with Middle Eastern inspired meals in addition to being added as a healthy "sauce" for things like veggie and grain bowls, pita sandwiches and wraps, and more. It makes a wonderful compliment to stuffed grape leaves, stuffed cabbage rolls and slow cooker kebab hindi.
What Is Traditional Hummus?
Hummus is a creamy dip that hails from the Middle East. It's known as a healthy and clean food, as it's made from superfood ingredients: chickpeas, olive oil, lemon juice, tahini (sesame paste) and garlic. It's traditionally used as a dip for Arabic bread, known as pita. There are many variations depending on the country, but they are pretty similar in terms of ingredients and flavor. Traditional hummus can also be turned into delicious variations, like roasted red pepper hummus and roasted garlic hummus (which you probably have seen in the grocery store).
Classic Hummus Ingredients
- Chickpeas: canned chickpeas drained of their liquid.
- Olive oil: I prefer extra virgin olive oil.
- Lemon juice: bottle lemon juice or freshly squeezed lemons.
- Tahini: also known as sesame paste and can be found in international sections of the grocery store or global food stores.
- Garlic cloves: or use roasted garlic for extra garlic flavor.
- Cumin
- Salt
How To Make Hummus In A Blender
STEP 1: Add all ingredients to the blender or food processor. Cover and turn to high power/speed for 90 seconds, or until hummus is smooth. I have this Vitamix blender and it blends hummus perfectly in about 60 seconds, but I always give it a little extra time to make it extra creamy.
STEP 2: Transfer blended hummus to a serving dish or air tight container for storing.
STEP 3: Serve at room temperature drizzled with extra olive oil and sprinkled with paprika and cumin. Top with pine nuts if desired and serve with crackers, pita bread or chips and vegetables for dipping.
Tips from the Chef
- Go easy on the lemon juice and salt when first blending your hummus, as these are both ingredients that some people are sensitive to. You can easily add more and blend again to suit your taste preferences.
- There is no need to rinse the drained chickpeas. You can add them to the blender, shell casings and all.
- Tahini needs to be stirred well after being kept in the fridge, as the thick paste tends to rest on the bottom of the can and the liquid floats to the top. Let the tahini come to room temperature for a bit, then use a fork or spoon to stir and scrape the thick paste from the bottom until it combines with the thinner liquid.
What To Serve With And How To Use Hummus
While hummus is primarily used as a dip there are endless ways to use it in meals, especially Middle Eastern dishes. Some suggestions are:
- Spread onto Mediterranean quesadillas or air fried quesadillas, in tuna sandwich pitas, and other sandwiches in place of condiments like mayo and mustard.
- Dolloped onto a healthy Mediterranean pizza or spinach and feta flatbread.
- As an appetizer or side dish with pita bread for kebab hindi, Syrian stuffed peppers, slow cooker Middle Eastern beef stew, pressure cooker leg of lamb roast, and slow cooker lamb chops or lamb stew.
- As a side for soups, like pressure cooker cabbage soup, Instant Pot beef barley, stuffed pepper soup, and celery soup.
- Make a veggie and hummus wrap or bowl.
- Use on tostados or nachos.
Recipe FAQs
Store hummus in an airtight container in the refrigerator for 3-5 days. Because lemon juice acts as a natural preservative, you may be able to safely keep and consume it for longer if stored in the back of the fridge. Hummus can also be frozen for 3-4 months in airtight freezer safe storage bags or containers. Thaw in the refrigerator overnight before serving.
If you want to use dried chickpeas in place of the already cooked canned ones, you'll need to soak and cook them first. Soak them for 8 hours or overnight, then put in a pot with a few inches of water to cover them completely. Bring to a boil over high heat, then turn the heat down and simmer for 45 minutes to 1 hour. Drain, then use as you would canned chickpeas to make your hummus.
Yes you can make hummus without a blender, food processor or mixer. To do this, put canned or cooked chickpeas, minced or grated garlic cloves, salt, and cumin in a flat-bottomed bowl. Use a fork, pestle or masher to mash the chickpeas and combine the ingredients into a thick paste. Add the tahini, lemon juice and olive oil and continue to mash well until creamy.
The Best Authentic Hummus
This is an authentic hummus recipe that comes directly from my ancestors in Syria. It's made with seven simple ingredients, is quick and incredibly easy to make in a blender or food processor. You'll find this is one of the best hummus recipes for it's authentic flavor and texture.
- blender
- 2 can chickpeas (drained)
- 1 ⅛ cup extra virgin olive oil
- ½ cup lemon juice
- 4 tablespoon tahini
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon salt
Add all ingredients to the blender or food processor. Cover and turn to high power/speed for 90 seconds, or until hummus is smooth.
Transfer blended hummus to a serving dish or air tight container for storing.
Serve at room temperature drizzled with extra olive oil and sprinkled with paprika and cumin. Top with pine nuts if desired and serve with crackers, pita bread or chips and vegetables for dipping.
Storing: store hummus in an airtight container in the refrigerator for 3-5 days. Because lemon juice acts as a natural preservative, you may be able to safely keep and consume it for longer if stored in the back of the fridge. Hummus can also be frozen for 3-4 months in airtight freezer safe storage bags or containers. Thaw in the refrigerator overnight before serving.
Tip 1: go easy on the lemon juice and salt when first blending your hummus, as these are both ingredients that some people are sensitive to. You can easily add more and blend again to suit your taste preferences.
Tip 2: there is no need to rinse the drained chickpeas. You can add them to the blender, shell casings and all.
Tip 3: tahini needs to be stirred well after being kept in the fridge, as the thick paste tends to rest on the bottom of the can and the liquid floats to the top. Let the tahini come to room temperature for a bit, then use a fork or spoon to stir and scrape the thick paste from the bottom until it combines with the thinner liquid.
Krysten says
I always usually make hummus with dried garbanzo beans, but sometimes I don't feel like waiting for them to soak overnight. This canned recipe looks super easy and convenient. I can't wait to try it! I love to add a ton of pan sautéed garlic too. Excited to make this.
Sandhya Ramakrishnan says
That hummus looks so creamy! Love the simple no fuss flavors. I am a big fan of hummus and go through so much of it. Thanks for the detailed recipe and also making it so simple.
Ramona says
It was very good indeed. I’ve only added a pinch of cayenne pepper. Blissfully delicious 🙏🏼