Lebanese Hummus (Ultra Creamy, No Peeling Needed) Recipe
This Lebanese Hummus recipe offers an ultra creamy and smooth texture without the need to peel the chickpeas. Utilizing canned chickpeas simmered with baking soda to achieve softness, this method ensures a rich, fluffy hummus blended with tahini, lemon juice, garlic, and olive oil. The addition of ice water or aquafaba makes the hummus light and airy, making it a perfect authentic Middle Eastern dip that’s quick and easy to prepare.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dip
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Chickpeas
- 1 can chickpeas (15 oz can, drained and rinsed)
- ¼ teaspoon baking soda (optional, for simmering)
- 1 to 2 ice cubes
Hummus Base
- ¼ cup tahini
- 3 tablespoons freshly squeezed lemon juice, plus more to taste
- 1 clove garlic, peeled
- ½ teaspoon fine sea salt, plus more to taste
Finish
- 2 tablespoons extra virgin olive oil, plus more for serving
- 2 to 5 tablespoons ice water or aquafaba (as needed)
Instructions
- Simmer the Chickpeas: Place the drained and rinsed canned chickpeas into a saucepan, cover them with plenty of water, and add the baking soda if using. Simmer gently for 10 to 15 minutes until the chickpeas are very soft and starting to break down. Once done, drain them well and rinse briefly under cold water to cool. If you’re using chickpeas cooked from scratch, cook them longer than usual to reach the same softness and mushy texture.
- Blend the Core Ingredients: Transfer the chickpeas to a food processor with the tahini, lemon juice, garlic, and salt. Do not add olive oil or water yet. Blend until a thick, smooth paste forms, stopping a few times to scrape down the sides to ensure everything is evenly mixed.
- Add Olive Oil and Ice Water Gradually: With the food processor running, slowly drizzle in the olive oil. Then add ice water or aquafaba one tablespoon at a time—do not pour it all at once. If needed, introduce 1 to 2 ice cubes one at a time while blending continuously, which helps achieve a pale, ultra creamy hummus that holds its shape.
- Adjust Seasoning: Taste the hummus and add extra lemon juice and salt as needed for balance. Blend briefly once more if adjustments are made.
- Serve and Garnish: Spoon the hummus into a serving bowl, swirl the surface decoratively, then garnish with fresh parsley, a few whole chickpeas, a sprinkle of red chili powder or paprika, and a generous drizzle of olive oil for an authentic presentation.
Notes
- Using baking soda while simmering chickpeas helps soften them quickly and break down the skins, contributing to extra creamy hummus.
- If you prefer a vegan or lighter option, replace ice water with aquafaba (the chickpea cooking liquid) for added fluffiness and flavor.
- For best results, keep adding water gradually to avoid a runny texture.
- Adjust lemon juice and salt incrementally to suit your taste preference.
- Serve with warm pita bread, fresh veggies, or as part of a mezze platter for an authentic Middle Eastern experience.
