Hummus served in a small bowl.
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Hummus - The basic recipe

Yes.... What else can you say about hummus? Actually, it's spelled and pronounced more like hommus, but Google now just knows it as hummus. Yes, it is! I'm already going on about it... This cream of chickpeas is legendary, deliciously creamy, super nice, vegan, unites nations and will one day bring world peace! My God, what would the world be without this lovely dip?

Here is a small FAQ

What is hummus?

Hummus is a cream made from chickpeas, tahini (sesame paste), garlic and lemon juice. The dip is very widespread and extremely popular in the Levant. Hummus belongs to the category of "mutabbal" dishes.

What does the name "hummus" mean?

Hummus, or rather "hommus", simply means "chickpea" in Arabic. Any other cream that is called hummus but contains a component other than chickpeas is a "mutabbal".

What is a mutabbal?

Mutabbal is the name of a Levantine dip. The characteristic ingredients of a mutabbal are tahini, garlic and lemon juice. Besides hummus, there are many other mutabbal. For example, the aubergine cream baba ghanoush.

I was lucky enough to grow up with this fantastic cream. Hummus is an excellent accompaniment to all kinds of dishes, but it also makes you very happy simply and humbly with a piece of pita bread.

Recipe for hummus

Hummus served in a small bowl.
Print recipe
Preparation time 5 minutes
Preparation time 10 minutes
Total time 15 min.
Servings 500 Gram
Calories 1
Author Rafik Halabi


  • 250 g cooked chickpeas
  • 1/4 TSP Baking powder
  • 1 Garlic clove
  • 5 TBSP Lemon
  • 8 El Tahini
  • 1/2 Tl Cumin ground
  • 100 ml ice cold water
  • Salt
  • Olive oil To serve


  • Place chickpeas in a small saucepan and bring to a boil with the baking soda.
    Tip: The longer you cook the chickpeas, the softer they become. You can influence the creaminess of your hummus with the cooking time.
  • Squeeze the lemon.
  • Put the chickpeas, garlic, cumin, salt, lemon juice, tahini and water in a blender and blend well. Of course, you can also use a hand blender.
  • Add a little more liquid and/or lemon juice as needed and desired.
  • Divide the hummus between bowls and drizzle with a little olive oil.


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Nutritional values

Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.02g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 1mg | Fiber: 0.02g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | calcium: 0.2mg | Iron: 0.01mg

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  1. Hello,
    I already put the chickpeas in their bath water last night, and right now they're in the sauna in the pot. I'll continue later, but I'd rather be careful about adding tahini (that bitter stuff!). I love cumin.
    Tasty greetings

    1. Really? I love tahini and don't find it bitter at all. But different people have different tastes 🙂

  2. Me again:
    I had forgotten that you had written (in another recipe) that the soaked chickpeas could be skinned so easily. I was a fool and cooked them first. Then when I rolled the bottom of the pot over my tea towel, the peas were already pretty squashed. So afterwards I picked each pea out of its wrapping like an almond. That was work. But the result tastes great!
    Tasty greetings

  3. Thanks for the great recipe 🙂

    How long can you keep the hommus in the fridge?

    Kind regards

    1. Hello Mirjam,
      you're welcome 🙂
      You can store Hommus for 3 days in the fridge. If it survives that long and isn't eaten before then 😉

      Kind regards

  4. 5 stars
    So we just love hummus! We're still looking for the perfect recipe...this one comes close....but the hummus is still not asoo creamy as our favourite Israeli 😉 do you have any ideas what I could improve? I must have cooked the chickpeas for over half an hour. Should I still skin them??? Or is the tahini(s) crucial for the creaminess?
    Maybe you have another tip?
    Thanks in any case for the delicious recipes!!! 🙃

    1. Hello Anna,
      Thank you very much for your great feedback. Sometimes it helps a lot to add a few ice cubes or crushed ice to the blender. This makes the chickpeas even more "squashed". But make sure you use less of the cooking liquid 🙂 .

      Kind regards

  5. Hi Rafik, when you say 250g, are you referring to the net drained weight or the complete can?

    Thanks for the info and best regards

    1. *Please delete net 🙂 ... (meant is drained weight vs. net weight)

    2. Hello Andrea,

      Good to have you here. The weight refers to the drained weight. The canned chickpeas mostly have a total weight of 450g. 🙂

      Kind regards

  6. *Please delete net 🙂 ... (meant is drained weight vs. net weight)

  7. Well, I think it's delicious!
    Top with crispy roasted chickpeas.
    Served with pita bread - simply heavenly. 💖

    1. Hello Anna-Lena,
      Thank you very much! I am very happy that you like it 🙂

      Kind regards

  8. 5 stars
    sooooo a delicious recipe, totally fluffy and foamy, very fine.
    Simply great as a basic recipe.
    There are so many different offerings in tahini and I haven't found anything really good yet.
    Is there a tip?
    Kind regards

    1. Hello Ursula,
      Thank you so much for your fantastic feedback. I'm very pleased that you enjoyed it. With hummus and the like, it really depends on the quality of the tahini. I like to use the one from Durra. I have also linked the tahini in the recipe.

      Kind regards

      1. @Ursula Rosemann Why don't you try Yuval's tahina from Königsteinmühle?

  9. 5 stars
    Hello dear Rafik,
    I tried your great recipe tonight. It was brilliant! I had your super delicious cucumber salad with mint and made a simple pan bread (without yeast). Really good together! Thanks for the brilliant recipes. Oh, I have a super recommendation for tahini: Juval's tahina! It tastes unbelievably good and is also lighter overall than the tahini you usually find in the shops (also less bitter actually). Best regards, Cathrin

    1. Hello Cathrin,
      Thank you very much for your great feedback! I'm really happy that you liked it 🙂 Thank you for your tahini tip.
      Thank you also for your tahini tip. I actually linked a very similar tahini in the recipe.

      Kind regards

  10. Hi Rafik, I would like to try your hummus recipe tomorrow. The ingredients list says 250g cooked chickpeas. I have the dried ones. Do I have to soak them for 12 hours and then cook them? If so, how many grams of dried chickpeas do I use to get 250g cooked? Cooked?
    Many thanks, greetings Melanie

    1. Hello Melanie 🙂
      The chickpeas should definitely be soaked for at least 12 hours. Then cook them well until you can mash them with your fingers. I would use half of the dried chickpeas. You might end up with a little more, but that should be about right 🙂

      Kind regards

  11. Hello Rafik. I finally have to comment now: Wow!!! This hummus is really the hammer. I took your tip with the ice cubes to heart and it's super fluffy, fluffy creamy and seeeeeeery tasty! But since I just used my last lemon for your stunning Baba Ganoush, I used a lime instead. Fits very well.
    So and now about your blog: I love it and I have already cooked many recipes. It's also easy to just read it, you write so entertainingly. I love your stories and anecdotes and your passion for food can be felt in every sentence. Thank you so much for sharing your family and your own recipes!!! And that you recommend or try vegan alternatives in between I like extremely well, I'm like you - I'm not vegan but like to fall back on alternatives. Have now just also Labneh with Sojaghurt set, am curious how it works. And if you ever think about publishing a cookbook: I would buy it immediately! LG and thank you for all the wonderful delights

    1. Hello Sonja,
      thank you so much for your fantastic feedback! I'm really happy to hear how much you enjoy my blog. It's also really nice to hear how the texts are received - thank you so much again 🙂
      A cookbook is actually in the works at the moment and will be out in the course of next year 😉

      Kind regards

  12. The secret....the tahini is crucial! The tahini from the Turkish is sooo much better for this and it becomes mega creamy.

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