Authentic Houmous

    30 mins

    This is a family recipe for healthy houmous. Use on sandwiches or as a dip for veggies.

    898 people made this

    Serves: 20 

    • 400g kabuli chane (chickpeas), soaked overnight and boiled or 1 1/2 (400g) tins kabuli chana, drained with half the liquid reserved
    • 4 tablespoons lemon juice
    • 2 tablespoons tahini
    • 2 cloves garlic, chopped
    • 1 teaspoon salt
    • freshly ground black black pepper to taste
    • 2 tablespoons olive oil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a mixie, add chana, reserving about a small handful for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
    2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved chana.

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    Reviews and Ratings
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    Reviews in English (820)


    RECIPE UPDATE I'm the author of this recipe and I wanted to make a few updates. I now use cumin instead of the black pepper. You want 2 cloves of garlic overall. To adjust the texture between creamy and more solid (which is very good also) vary the amount of liquid you drain from the can. The more liquid the creamier, but lately I've been draining all of the can except for 1/2 cup. I now use 3 large tablespoons of Tahini instead of 2. I also take the salt down to 1/2 teaspoon and add it gradually as the blending occurs. Peanut Butter is no substitute for Tahini! If you're using peanut butter, you're not eating real hummus. Find it at an international food store  -  24 Nov 2001  (Review from Allrecipes US | Canada)


    This is a delicious recipe. I added a Tbsp of honey and used the whole lemon. I also toasted and ground whole cumin seeds for a super fresh flavour. Adjust salt to taste. I used only 1 Tbsp of olive oil for fat reduction, but I used extra virgin, so it still gave lots of flavour. Tips: 1 - some canned chick peas are slightly undercooked (crunchy) and should be boiled for 20 minutes or more before using (if you like a smooth texture). 2 - tahini goes rancid easily so buy it in a jar (not bulk) and keep it in the fridge. 3 - for easier digestion, discard the liquid in the can of chickpeas, rinse them, and use water for blending.  -  28 Jun 2007  (Review from Allrecipes US | Canada)


    This is a pretty good starting point for hummus. I'm giving it four stars instead of five because of the name of the recipe. Not to be rude or anything, but because it's misleading. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. BUT- This is pretty good. It may be a bit salty, but for some that's the way it's supposed to be! I say this as a woman with a Turkish mom, who was married to a Greek man (I know...) and who's been to the Middle East. It's like trying to post a BBQ recipe and calling it "Real BBQ". As is, it's good enough for those that just like hummus, but if you are looking for a particular style you may have to tinker with it.  -  09 May 2007  (Review from Allrecipes US | Canada)