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Authentic Hummus Recipe Lebanon, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Traditionally consumed for breakfast, this Levantine dish is also enjoyed as a dip or an appetizer, and is also included in mezze, an assortment of small dishes typically served before a multicourse meal. Furthermore, it is a part of other Middle Eastern dishes like falafel and sabich. Hummus or hummus bi'tahina, at its basic, consists of chickpeas, tahini, garlic, lemon juice, and often cumin that are ground and served with a drizzle of olive oil on top and a sprinkling of spices like paprika and/or herbs like parsley. A few whole chickpeas or pine nuts can also be added as decoration. Hummus ful, on the other hand, is almost identical to hummus bi'tahina, except that it is topped with a fava bean paste. The third version of hummus is hummus msabbaha. Here the chickpeas are left whole and mixed with tahini and hummus bi'tahina. No matter which version is served, it should be served warm, with pita bread on the side for scooping it up.
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Pair with
Serve With
Cooking tips
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method
The first step when making hummus is to inspect the grains and discard any that are damaged or remove any small stones or other debris that you might find. As far as the preparation method goes, traditionally, hummus is prepared in a mortar and pestle, resulting in an unmistakable gritty texture, which cannot be imitated with modern appliances. Still, blenders and food processors are more than welcome ... Read more -
variations
Mostly variations in case of hummus come down to what kind of toppings and garnishes to use. Although whole chickpeas, parsley, paprika, ful, and pine nuts are a more traditional option, you can experiment by also adding caramelized onions, tomatoes, cucumber, coriander, mushrooms, and hard-boiled eggs.
Recipe variations
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Hummus Msabbaha
Ready in 2hThe distinctive feature of this hummus msabbaha is the incorporation of whole, perfectly cooked, steaming hot chickpeas into tahini and classic hummus, creating a luscious combination of textures and flavors. By also adding olive oil, freshly chopped parsley, and an enticing blend of spices such as paprika, minced garlic, and, optionally, a dash of semi-hot pepper, this dish unfolds into a hearty and flavorful experience. Not only is hummus msabbaha an exquisite dip, but it’s also robust enough to be a meal on its own, ensuring a satisfying and delicious eating occasion every time.
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Hummus bi'Tahina
Ready in 18h 40minMaking this traditional hummus bi'tahina is all about simplicity meeting flavor, and requires just a handful of ingredients, like chickpeas, tahini, and lemon juice, to make. The recipe starts with soaking chickpeas overnight and cooking them until they're perfectly soft, ensuring a smooth and creamy texture in the final dip. With a dash of cumin and a bit of garlic for an extra kick, this hummus brings a cozy, authentic taste of the Middle East right to your table - a straightforward, delicious dish worth every bit of effort.
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Hummus Ful
Ready in 15h 45minThe following hummus ful recipe is about simmering fava beans and mixing them with tasty additions like garlic and tomato, which, when combined with your favorite hummus or tahini, creates a satisfying and flavorful dish. This recipe focuses on making ful, then letting you pair it with pre-made or store-bought hummus of your choice. Drizzling the dish with lemon juice and olive oil imparts a bright, zesty profile, while a sprinkling of chopped parsley and an optional kick from pickled hot peppers or schug introduces layers of freshness and heat.
Hummus Msabbaha
PREP 30min
COOK 1h 30min
READY IN 2h
The distinctive feature of this hummus msabbaha is the incorporation of whole, perfectly cooked, steaming hot chickpeas into tahini and classic hummus, creating a luscious combination of textures and flavors. By also adding olive oil, freshly chopped parsley, and an enticing blend of spices such as paprika, minced garlic, and, optionally, a dash of semi-hot pepper, this dish unfolds into a hearty and flavorful experience. Not only is hummus msabbaha an exquisite dip, but it’s also robust enough to be a meal on its own, ensuring a satisfying and delicious eating occasion every time.
Ingredients
Hummus Msabbaha
1/2-1/3 cup (120-80g) hummus made according to the first hummus recipe
2 cups (330g) of fully-cooked chickpeas, very soft and steaming hot.
1 cup (240g) of pre-prepared tahini lightly spiced, without parsley and garlic
1/4 cup (60 ml) olive oil
a few chopped parsley branches
some salt, paprika, fleshly minced garlic (and/or semi-hot pepper)
Preparation
1
Hummus Msabbaha
Step 1/2
Mix the hummus, the tahini, and the chickpeas in a bowl, then pour in the olive oil, and spread the parsley branches over the mixture.
Step 2/2
Season with salt, paprika, and throw in the minced garlic and/or a minced semi-hot pepper.
Cooking tips
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tahini & olive oil
If the tahini is dark or the olive oil has a more pronounced taste, use less of them.
Other Variations
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Hummus bi'Tahina
Ready in 18h 40minMaking this traditional hummus bi'tahina is all about simplicity meeting flavor, and requires just a handful of ingredients, like chickpeas, tahini, and lemon juice, to make. The recipe starts with soaking chickpeas overnight and cooking them until they're perfectly soft, ensuring a smooth and creamy texture in the final dip. With a dash of cumin and a bit of garlic for an extra kick, this hummus brings a cozy, authentic taste of the Middle East right to your table - a straightforward, delicious dish worth every bit of effort.
-
Hummus Ful
Ready in 15h 45minThe following hummus ful recipe is about simmering fava beans and mixing them with tasty additions like garlic and tomato, which, when combined with your favorite hummus or tahini, creates a satisfying and flavorful dish. This recipe focuses on making ful, then letting you pair it with pre-made or store-bought hummus of your choice. Drizzling the dish with lemon juice and olive oil imparts a bright, zesty profile, while a sprinkling of chopped parsley and an optional kick from pickled hot peppers or schug introduces layers of freshness and heat.
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