The Best Authentic Hummus

4.91 from 11 votes

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.

Prep Time2

Cook Time2

Total Time4

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: authentic hummus recipe, classic hummus recipe, middle eastern hummus recipe, syrian hummus recipe

Servings:

Calories: 256kcal

Author: Kristina Tipps

Equipment

blender or food processor

Ingredients

2 can chickpeas drained
1 ⅛ cup olive oil
½ cup lemon juice
4 tablespoon tahini
4 cloves garlic
1 teaspoon cumin
1 teaspoon salt

Instructions

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.

Notes

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.

Nutrition