This hummus recipe is one of the best flavorful dips. If you are looking for an authentic hummus recipe, you’ve got it right here. Hummus is served as part of the whole Maza package. This amazing dip is simply named after chickpeas. Maza is sort of like the appetizers that are served before the main meal.
Jump to RecipeINGREDIENTS FOR HUMMUS RECIPE
- Cooked hummus (cooled)
- Some of the cooking water If you are using canned hummus, you could save a ¼ cup of the liquid that’s in the can.
- Extra virgin olive oil is always better. It will add a great flavor to your hummus dip.
- Lemon juice fresh is better if possible
- Tahini not all tahini is created equally. Try tasting a little bit of the tahini before you put it in your hummus. Chances are if you do not like the flavor of the tahini on it’s own, it will probably not taste good in your hummus.
You want to look for a nutty flavorful tahini. It should not look white and super runny after you mix it.
Before you add tahini into your hummus, always make sure to mix it. Those thick tahini clumps at the bottom should be incorporated into the tahini. Otherwise, your hummus might end up being runny, and it will not be as flavorful. - Minced garlic fresh is always better especially in a fresh dish such as hummus.
- Salt
UTENSILS
- Measuring cups
- Measuring spoons
- Food processor
- Spatula
- Serving platter
WHAT TYPE OF CHICKPEAS SHOULD I USE TO MAKE HUMMUS?
You could use canned chickpeas, or you could soak some dried chickpeas the night before and cook them the next day to use for this chickpea dip.
I personally like to use dried chickpeas. I find the flavor to be much more authentic and less metallic. I try to avoid using a lot of canned food in my cooking (unless I canned it), and more of the fresh, frozen, freeze dried, or dehydrated food.
But if you want to make things easier on you, you could use the canned stuff.
HOW TO MAKE HUMMUS RECIPE
Drain the chickpeas really well, and I cannot emphasize this enough. If they are not well drained, you will end up with a runny hummus dip. It will still taste good, but it will not be as thick, and it won’t look as appetizing. It will still have the same functionality, however, as a thick hummus dip.
Processing the Hummus
The next step is so easy and very self explanatory. Just take all the ingredients except for the additional chickpea water that we have saved up, dump it all in the food processor, and process on high until smooth and creamy.
If you find that it is too difficult for the food processor to process the hummus, you might want to add a some of the preserved liquid, a little at a time until it reaches the desired consistency.
THE PERFECT CONSISTENCY FOR OUR HUMMUS RECIPE
You want the hummus to be almost of the same consistency as Greek yogurt. You don’t want it too thick, because then it will be hard to spread, and not as appetizing.
It needs to be thick enough where you can create indentations in it, shapes, and waves. These, indentations, shapes, and waves, should stay there and should not disappear. This is how you can tell that you have achieved the desired consistency.
CHECKING YOUR HUMMUS RECIPE FOR SEASONING
Check the seasoning after you process everything. After all, we all like different amounts of seasonings. Some like it more salty, some more lemony or less lemony, some more garlicky.
Taylor it to your own taste buds. At our household, this is how we like it, and if it were up to me, (which it is, but my kids won’t eat it after I add my desired modifications) I would add a whole lot more garlic because I just love garlic.
You can also add some cayenne pepper if you like it to have a spicy kick to it.
TRADITIONAL WAY OF MAKING A HUMMUS RECIPE
Traditionally, olive oil is added only after the hummus dip is made, but I personally prefer hummus with the olive oil directly in it because I find that it adds tremendous flavor to the dish.
I used to hate hummus before, but after adding these modifications to it, I now love it. In fact, I could eat it all day long.
HOW TO SERVE HUMMUS?
After the hummus is all processed and seasoned to your liking, scoop it into a deep dish. Garnish it with some parsley leaves, a cucumber or tomato peel shaped like a rose, and some olive oil.
I also like to garnish it with a little bit of the cooked chickpea kernels. They not only make the hummus look good, but they also contribute a great taste to the dip.
I love eating hummus as a dip with some vegetables, such as onions, cucumbers, green peppers, radishes, carrots, and the list goes on. I am nuts about vegetables, and hummus makes them taste that much better.
You can serve this dish as a dip, as a sandwich spread, or as a side dish to many other dishes.
Here are some dishes that we serve hummus with at a Lebanese or Mediterranean table that you can try as well
- Gluten Free Sambousek
- Vegetarian Swiss Chard Rolls (Mehshe Sele’e – Selek)
- Sfeeha Or Lahem Be Ajin (Mediterranean Meat Pies)
- Flat Rice Bread This is not necessarily a Lebanese or a Mediterranean dish, but it behaves as a substitute to the traditional Lebanese bread for us gluten free peeps.
MAKE HUMMUS THE WAY YOU LIKE IT
If you like less garlic in your hummus recipe, you could add one teaspoon at a time until you get the desired taste.
If you like less lemon juice, you could add one-quarter cup at a time or less until you get the desired taste.
If you like it to be tangier, you could substitute the chickpea liquid with lemon juice.
If you like it to be more garlicky, then, by all means, add as much garlic as you like.
However, whatever you add always add it in small quantities and then taste to see if you like it. Why? Because you could easily mess up your hummus dip if you add too much of something.
Hummus Recipe
Equipment
- Measuring cups
- Measuring Spoons
- Food processor
- Spatula
- Serving platter
Ingredients
- 3 cups cooked hummus cooled
- ¼ cup of the cooking water If you are using canned hummus, you could save a ¼ cup of the liquid that’s in the can.
- ¼ cup of olive oil
- ½ cup of lemon juice (fresh is better if Possible)
- ½ cup of Tahini.
- 1 tablespoon of minced garlic
- 1 ¾ teaspoon salt
- Extra olive oil for dressing
Instructions
- Place all the ingredients (except for the chickpea liquid) in a food processor. Process on high until smooth and creamy.
- Once everything is fully processed, check the consistency of the hummus. If it is too thick, add a little bit of the chickpea liquid at a time and process until it reaches the desired consistency.
- Remove blades from the food processor. Using a spatula, scrape the hummus into a serving platter.
- Garnish with some parsley or a tomato peel shaped into a rose. Drizzle some olive oil on top. Serve with pitta bread, green peppers, onions, celery, carrots, tomatoes or whatever your heart desires.
- You could also use this hummus recipe as a sandwich spread with some chicken or beef Shawarma, or whatever you like!
Video
Notes
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