Classic Hummus

The best original authentic hummus recipe. This hummus is creamy, garlicky, healthy, vegan, and delicious!

The other day I realized that I never blogged the original hummus recipe. I don’t know how did that happen especially that I share on this blog so many Middle Eastern recipes, and hummus is one of these things that I eat at least twice a week if not more!

You probably have tried many different variations of hummus, but have you ever tried the REAL Middle Eastern hummus? The one that you would be served if you go to a traditional restaurant in Amman, Cairo or Damascus? Trust me, after trying this recipe you will never want to get store-bought ever again!

Original Middle Eastern Hummus

Hummus is an Arabic word that literally means chickpeas, and as this recipe is mainly made with chickpeas it was called that. It’s one of these really simple and old recipes that my grandparents in Jordan used to make from dried chickpeas.

And you can literally find this recipe in any traditional restaurant in Jordan, there are even many little restaurants in Jordan that only make Hummus, Falafel, and a couple of more things to go. So can you imagine how much hummus did I eat as I grew up in Jordan? The answer is LOTS!

As I moved to the UK, I started seeing different variations of hummus. Some of them were good, some were not. But I have never seen the original classic hummus being sold anywhere in Europe that tasted just like the original hummus dip or had the same texture!

How to Make the Best Hummus

Because this is the original classic hummus recipe, it requires very basic ingredients. You will need either dried chickpeas that are cooked in water with cumin and salt until they’re soft, or a can of chickpeas that is drained and rinsed.

I personally prefer using dried chickpeas as they’re healthier, but you will need to soak them in cold water overnight or hot water for at least an hour or 2 and then cook them until they’re soft.

For hummus with meat recipe, check out my Hummus Bil Lahmeh recipe!

Hummus Ingredients

You will also need extra virgin olive oil, tahini, lemon juice, garlic, cumin, and a pinch of salt.

All of the ingredients go to a food processor and are turned into a silky smooth dip that you will fall in love with! You could also add a little bit of water to reach the desired consistency. However, I like to leave my hummus dip a tiny bit chunky.

Finish the hummus with a drizzle of good quality olive oil, and sprinkle some sumac.

Making Hummus From Dried Chickpeas

Dried chickpeas are with no doubt cheaper than canned chickpeas. Even the organic dried chickpeas are cheaper than canned. So I always make sure that I’m stocked up on dried chickpeas in my cupboard, and I usually just soak them in water overnight to cook in the morning.

You can either cook soaked chickpeas in a pot over the stovetop, or in a pressure cooker. Cooking the chickpeas in the pressure cooker will save a lot of time.

How to Make Instant Pot Hummus From Dried Chickpeas

If you own an Instant Pot, you might want to cook your chickpeas in it. And you have 2 choices; you either cook the chickpeas from dried but this requires more time. Or you soak the chickpeas overnight or for a few hours, and then cook them in your Instant Pot.

1. To cook the chickpeas in the Instant Pot from dried:
2. Add your dried chickpeas to your Instant Pot.
3. Cover with water, the water should be 2 inches above the chickpeas. You could also add cumin and salt at this stage.
4. Cover with lid and lock. Make sure that the pressure release handle is set on the sealing position.
5. Press on “Manual” and select 40 minutes. Let the cooking begin!
6. When your Instant Pot is done cooking, manually release steam quickly by turning the pressure release handle to “venting”. Let it release the steam completely, then remove the lid.

How to Make Instant Pot Hummus From Soaked Chickpeas

When I plan ahead, I usually soak my chickpeas overnight to make the cooking pressure quicker on the next day.

Here’s how to cook chickpeas in the Instant Pot when they’re soaked:

1. Add your soaked chickpeas to your Instant Pot.
2. Cover with water, the water should be 1 inch above the chickpeas. You could also add cumin and salt at this stage.
3. Cover with lid and lock. Make sure that the pressure release handle is set on the sealing position.
4. Press on “Manual” or “Bean/Chili” and select 25 minutes. Let the cooking begin!
5. When your Instant Pot is done cooking, manually release steam quickly by turning the pressure release handle to “venting”. Let it release the steam completely, then remove the lid.

The chickpea or garbanzo beans will turn out so soft and creamy, and could be even mashed with a fork!

What to Serve Hummus With

Hummus is usually served with pita bread, and very often paired with falafel. It is great in falafel (and pita) sandwiches, along with a simple tomato tahini salad. And of course, a cup of sweet black tea with fresh mint leaves.

Hummus is also great in buddha bowls, lunch boxes, or just eaten as a dip with breadsticks, or cucumber and carrot sticks.

Interesting Variations of Hummus

The most common hummus recipe is this original classic hummus dip. But you might also like this creamy beet hummus made with beetroots (this hummus is to die for!). For avocado lovers, this avocado hummus is so silky and smooth! And in the Autumn, I LOVE this pumpkin hummus, and I’m sure that you will too! For dessert, try this chocolate hummus. And finally, a traditional hummus with meat recipe that is only served on special occasions in the Middle East.

I hope that you love this recipe as much as I do, and don’t forget to check out more of my Middle Eastern Recipes.

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I hope that you love every recipe that you make! – Diana x

Classic Hummus

The original Middle Eastern classic hummus recipe. 

5 from 7 votes

Print Pin Rate

Course: Appetisers

Cuisine: Middle Eastern

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 38kcal

Author: Diana

Ingredients

• 1 can chickpeas drained and rinsed
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon salt

Instructions

• Place all ingredients in a food processor and blend until the mixture is smooth. Gradually add a little bit of water to reach the desired consistency and texture.
• Serve in a semi shallow dish, drizzle with olive oil and sumac.

Video

Nutrition

Calories: 38kcal | Carbohydrates: 1g | Fat: 3g | Sodium: 1mg | Potassium: 11mg | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.2mg

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