Authentic Middle Eastern Hummus (Chummus)

Authentic Middle Eastern Hummus (Chummus)

Simone 30

"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"


2 h 20 m servings 551 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using. Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
  2. Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually. Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice. Blend in the garlic, cumin and salt.
  3. Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.


  • Cook's Notes:
  • Use freshly squeezed lemon juice for best results. Add more lemon juice or garlic incrementally to suit your taste. Add enough hot water when blending so that the chummus becomes a smooth, rather thick dip rather than a clumpy paste. Chummus has a tendency to thicken up as it cools and water can be added later if desired. This chummus freezes very well and tastes fresh when defrosted.
  • For a fresher taste, use fresh, hot water to thin instead of the bean soaking liquid.
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Your rating



  1. 70 Ratings


I'm the author of the recipe. Add as much garlic as you like. In the USA, you may need more than specified in the recipe since the garlic here in Israel is incredibly strong and potent. To the...

Delicious!!! For the Americans who can't do without garlic here is another way to add it without overpowering your hummus with it: In the last 5 minutes of your boiling water with beans add some...

Finally! I went to Israel on a tour in 2006 and ate hummus every chance I had. Since then I have not found a recipe or store brand that I thought was close to authentic. This is fabulous. It is ...

Excellent recipe and very authentic. I am Lebanese and the cumin makes it much more like the genuine hummus I had as a kid. Perfect!

This recipe was not authentic at ALL! I had hummus in several restaurants in Israel and Greece and none of them had the cumin in them. If you're looking for "authentic", then DON'T try this re...

This is almost the same recipe I have used for years. Shown how to make by a friend as my family members did not make this. Home cooked beans are far superior to canned and much more economical...

Every middle easterner knows hummus isn't real hummus without garlic, it's essential. Mince a few cloves to this recipe and you'll love it.

The texture is amazing. Absolutely genuine flavors however when cooking my beans I threw in a couple crushed garlic cloves that kicked up the flavor just enough to give a plain cracker some tast...

I guess I just hate "authentic hummus." I made a larger quantity of this for a group event (everyone loves hummus), and nobody cared for it. I took it home, added a lot of minced garlic and some...