Traditional Hummus


My version of hummus has a bit more texture than a traditional hummus.  Making your own will allow you to puree your hummus till you get it just the way you like it.  I don’t  like creamy pureed foods, unless it is a pureed soup, and even then, I have to have some type of other texture paired with the dish, something to bite my teeth into. This chunky hummus is flavored in the traditional way with tahini paste, lemon juice, garlic, and olive oil.  It can also be made by substituting the tahini paste with  peanut butter. I had to beg my local grocery store several times before they stocked tahini paste.  And even when you can find it, it is pricey. You can buy canned beans for this recipe too, but it is much better to make the beans yourself. It is  more economical and the end result will be full of flavor.

recipe photo

Yield: Serves 4

Traditional Hummus

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1 (16 oz) bag of Garbanzo beans
4 tablespoons - 1/4 cup Tahini Paste
2-3 tablespoons Lemon Juice
2-3 cloves of Garlic
Kosher Salt
Olive Oil
Cumin, smoked paprika, or sumac as garnish


Soak beans overnight in enough water so that there is 3-4 inches above the beans. I do not change the soaking/cooking water at any time. I like as much bean flavor as possible.

Add about 1 teaspoon kosher salt. Then bring beans to a boil over high heat, then reduce to medium low and cook for 2-3 hours, or until very tender, but not falling apart. You may have to add additional water during the cooking process.

The beans should have just enough cooking water left so that they are surrounded, but not covered in their water, and the water has thickened. Let the beans cool.

Place 1/2 the beans and their cooking water in the food processor. I save the other half in the fridge or freezer for another day. Now time to add the tahini paste. I add just 4 tablespoons, because I like the low fat version, but if you want lots of flavor, go ahead and add 1/4 cup, or 8 tablespoons. I recommend adding a little at a time, till you get the desired taste.

Add lemon juice, fresh would be best, 2-3 cloves of grated garlic, or more to taste. At the end add olive oil until the hummus is desired consistency.

You can serve sprinkled with smoky cumin, smoked paprika, sumac, or a combination of all three.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  21 Responses to “Traditional Hummus”

  1. pegasuslegend — August 29, 2009 @ 4:26 pm

    Sounds great ….I love chickpea’s and am alergic to onions and this is a winner for me!~.
    .-= pegasuslegend´s last blog, BAKED MEAT AND BEAN CHIMICHANGAS =-.

  2. Brianemone — August 30, 2009 @ 12:34 am

    Looks like a nice simple recipe. Might be the push I need to buy some Tahini.
    .-= Brianemone´s last blog, Puha and Grapefruit Salad – Food from the Backyard =-.

  3. Gina — August 30, 2009 @ 5:27 am

    Yum! I love hummus and always just buy it at the store but this makes me want to make it on my own! Thanks!
    .-= Gina´s last blog, Potato, Zucchini and Feta Tart =-.

  4. Jessie — August 30, 2009 @ 7:05 am

    I love your hummus, hummus is one of my favorite dips especially with some freshly toasted whole wheat pita bread.
    .-= Jessie´s last blog, Cheddar Cornmeal Biscuits with Chipotle =-.

  5. [email protected]'s Recipes — August 30, 2009 @ 7:13 am

    I love hummus, but I have never made them myself.

    Thanks for sharing the recipe.

    Angie’s Recipes
    .-= [email protected]’s Recipes´s last blog, Schmandkuchen mit Aprikosen – German Sour Cream Cake with Apricot =-.

  6. [email protected] — August 30, 2009 @ 8:30 am

    I have been wanting to make my own hummus for a long time. This is just the reminder that I needed! 🙂 Thanks for the recipe.

  7. The Random Gourmet — August 30, 2009 @ 8:40 am

    Cynthia loves hummus. Beautiful pic!

  8. Divina — August 30, 2009 @ 8:57 am

    I always love hummus. Thanks for the reminder to make one right now.
    .-= Divina´s last blog, Chilled Avocado and Cucumber Soup =-.

  9. girlichef — August 30, 2009 @ 9:00 am

    Oh, delicious! Hummus is one of my favorite things 🙂
    .-= girlichef´s last blog, I’ll take pizza…and spaghetti. =-.

  10. Short and Bald — August 30, 2009 @ 10:13 am

    Love hummus, simple and delicious! thank you for posting.
    .-= Short and Bald´s last blog, Short’s Kitchen: Kimchi (Kimchee) Fried Rice =-.

  11. curiousdomestic — August 30, 2009 @ 10:03 am

    Thanks for the peanut butter tip! I don’t usually have tahini in my pantry, but I always have peanut butter. 8)

  12. Marillyn @ just-making-noise — August 30, 2009 @ 3:55 pm

    Oooh! That reminds me that I need to make some this week! Great for snacks!
    .-= Marillyn @ just-making-noise´s last blog, Foodbuzz 24, 24, 24: Midwest Girl Meets Costa Rican Cuisine =-.

  13. Joanne — August 30, 2009 @ 4:42 pm

    Love it! That does look exactly like the tradit. recipe. Because I’m always cooking so many other items, I never take the time to make my own hummus. We are fortunate because locally, the hummus is wonderful with all the Lebanese we have in the are. I simply buy it every week.

  14. Jackie at — August 30, 2009 @ 8:17 pm

    Spread on a cooked pizza dough and you got a hummus pizza. Perfect for a hot summer day
    .-= Jackie at´s last blog, Deep Fried Black Pepper and Sesame Soy Gluten with Choy Sum =-.

  15. Anita — August 31, 2009 @ 6:38 am

    Great recipe. I still haven’t made hummus, but this looks great and not too garlicy (if there can be such a thing)
    .-= Anita´s last blog, Dobos Torte – Daring Bakers Challenge August 2009 =-.

  16. Anita — August 31, 2009 @ 6:38 am

    Oh… P.S. Great looking site!
    .-= Anita´s last blog, Dobos Torte – Daring Bakers Challenge August 2009 =-.

  17. sizzlechef — August 31, 2009 @ 6:45 am

    Nice. Thank you for sharing. Cheers !
    .-= sizzlechef´s last blog, Veg Mix Curry Noodles =-.

  18. Kelly at Crock Tease — August 31, 2009 @ 9:05 am

    I like mine chunky too. Tahini IS a bit pricy, but it lasts pretty much forever, and you only use a little at a time. Way worth it. One of my favorite ways to make a subtle change is to use a flavored oil, like chili-infused.
    .-= Kelly at Crock Tease´s last blog, Slow-Steamed Eggs with Pesto: It’s a Shirr Thing =-.

  19. Nicole — August 31, 2009 @ 4:45 pm

    looks so good – i have never tried to make beans, i always cheat with the cans – but i’ll have to give it a try!
    .-= Nicole´s last blog, Did you know this?? I didn’t! =-.

  20. Olivia Johnston — August 31, 2009 @ 11:07 pm

    I LOVE your site! My mouth is watering just thinking about how great this hummus recipe is! Yum!
    .-= Olivia Johnston´s last blog, Probiotics: Are They Good For Our Kids? =-.

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