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My family’s easy authentic hummus recipe comes together in just 10 minutes! It is one of the first recipes I ever learned in the kitchen with my mom. We always used canned chickpeas for convenience and just a few simple ingredients to make this wonderful creamy vegan dip.
What is Hummus?
Hummus in Arabic translates to chickpeas, which is the foundation of this dip, sometimes referred to as hummus bi’ tahineeyeh. This Middle Eastern dip or spread consists of blending together chickpeas, tahini, olive oil, salt, a touch of cumin, and lemon juice. It is almost always enjoyed with a fresh pita in hand. It also makes for a fantastic addition to sandwiches or bowls. I personally love to pair it with my beef kofta kebab or beef shawarma recipe. This easy authentic hummus recipe is also great on a mezze platter with pita chips and/or vegetables to dip.
Palestinian hummus difference from Lebanese hummus recipe:
As I am sure you have noticed, hummus is now available everywhere and loved by almost everyone. You can find so many variations to this dip in supermarkets, but truly nothing beats a classic hummus recipe like this one. But in different regions in the Middle East, that can mean something different.
Palestinians traditionally do not add garlic to their hummus, which is common in Lebanese recipes. I’ve had both variations, and both are great! However, I opt out of putting garlic in my hummus to keep it true to my roots. Rather, we often top off hummus with a tatbeeleh (sauce) made with jalapenos, olive oil, garlic, and lemon juice. Sumac is also the garnish of choice as opposed to paprika. All of this is a must in my family, and it is why I included the recipe for it below!
How to make this Easy Authentic Hummus Recipe:
You’ll need just a few ingredients and 10 min of your time to achieve a delicious authentic hummus.
- Grab a can of chickpeas and drain it, but reserve the liquid from the can; set that to the side.
- Add the chickpeas to a blender or food processor and pulse for several seconds.
- Add the tahini paste, olive oil, salt, cumin, fresh lemon juice, and reserved liquid from the chickpea can.
- Blend or puree together until smooth, making sure to wipe down the edges. At this point, you can add an ice cube to make the hummus creamier if you like.
- Add to a serving dish with a rimmed edge so it is easier to dip and create swirls into your hummus.
- Drizzle the top with olive oil, sumac, chopped parsley, and jalapeno sauce if you would like.
- Serve with a fresh pita, and dig in!
Most Frequently Asked Questions
- How to store Hummus? Hummus keeps best in an airtight container in the fridge for up to 4-5 days.
- Can I freeze hummus? Although I would not recommend freezing hummus dip; you technically can for up to 2 months. The flavor and texture will likely be a little off but still good to eat.
- Is Hummus Gluten-Free? Yes, Hummus is naturally gluten-free. So, if you are gluten-intolerant, you can enjoy this dip.
Be sure to check out my Hummus video below! For the best viewing experience, watch the video in full-screen mode!
Other Mezze’s to try:
Muhammara (Roasted Red Pepper Dip), Baba Ghanoush (Roasted Eggplant Dip), Easy Labneh Dip recipe.
Please Leave a Review & Rating
I cannot wait for you to try this easy authentic hummus recipe with canned chickpeas! If you try my recipes, please consider leaving a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on myInstagram!
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5 from 1 vote
Easy Authentic Hummus Recipe
My family's easy authentic hummus recipe comes together in just 10 minutes! We always used canned chickpeas for convenience and just a few simple ingredients to make this wonderful creamy vegan dip.
Course: Appetizer, Breakfast, brunch, Side Dish
Cuisine: Arab, Mediterranean, Middle Eastern
Keyword: 10 min appetizer, canned hummus recipe, chickpea dip, easy authentic hummus recipe, hummus recipe, lebanese hummus, mediterranean hummus, palestinian hummus, the best hummus
Servings: 4 people
Author: Heifa
Ingredients
- 1 can Chick peas (1.5 cups)
- 1/2 large Fresh Lemon's Juice
- 3/4 tsp Salt
- 1/4 cup Reserved Chickpea Liquid, from the can
- 3 tbsp Tahini Paste
- 1 tbsp Olive oil
- 1/4 tsp Cumin
- 1 Ice cube recommended
Garnish
- Parsley
- Sumac
- Olive oil
Jalapeno Garlic Sauce Topping (Tatbeeleh or Da'at Filfil)
- 1/2 Jalapeno, roughly chopped
- 1 Small lemon's juice
- 2 tbsp Olive oil
- 3 Garlic cloves
- Dash of Salt
Instructions
To start, drain the liquid from the can of chickpeas and keep it to the side. We will be using some of it shortly.
Add the drained can of chickpeas to a high speed blender or food processor. Puree for a few seconds until more fine.
To this, add the rest of the ingredients. Add the salt, cumin, tahini paste, olive oil, lemon juice, and reserved liquid. Blend for about 30 seconds until the hummus is smooth and creamy. Make sure to use a spatula to bring down the ingredients that get stuck to hte side of the blender.
To make it more smooth, you can go ahead and blend in an ice cube as well. Puree together for roughky 20 more seconds.
Plate in a dish with a slight rimmed edge good for dipping. Garnish with chopped parsley, a drizzle of olive oil, and sumac on the edges. Lastly, add ta spoon or two of jalapeno sauce to the center or serve on the side.
To make the jalapeno garlic sauce, you would add the ingrdients to a mini food processor and let it puree for a few seconds until fine and sauce-like.
Enjot with fresh pita bread, pita chips, or veggies to dip.
Notes
Hummus stores in the fridge well in an airtight container for up to 5 days. So does the jalapeno sauce- it keeps well for up to a week! It is fabulous with other dishes like roasted or grilled eggplant or fatteh.
