The only Authentic Homemade Syrian Hummus, or ‘Homos bi Tahini’ recipe on the internet, unless your ‘jidat’ is tech savvy too!
What Is Hummus?
Simply put, hummus is an easy, homemade velvety puree of cooked chickpeas, tahini, garlic, lemons and love.
Growing up with a Syrian mom and lots of Syrian, Lebanese and Egyptian aunties (everyone else’s mom), hummus was always in our refrigerator.
No, it did not exist in a grocery store then, we made this stuff, every single week!
A creamy velvety spread or dip, rich in plant based protein from the chickpeas.
Also fiber and bone building benefits from the sesame seeds, vitamin C and digestive aids from the lemons, and the garlic.
Oh the medicinal properties from the garlic; makes hummus one of the best homemade recipes to have in the fridge always!
How To Make Grandma’s Homemade Hummus
Making grandma’s hummus from scratch can mean different things to different people.
Really and truly from scratch means, soaking the dried chickpeas and cooking them. Soaking the sesame seeds and grinding them.
Tossing it all into a blender with lots and lots of freshly squeezed lemons, garlic and salt and whirling it until it becomes a creamy delicacy.
Or… open a can of chickpeas, scoop out a dollop of tahini, pour lemon juice from a bottle and toss in a few garlic cloves with salt and whirl until it becomes creamy and luscious.
What Is Hummus Eaten With?
- Mezze spread – (tapas or appetizer spread) served at cocktail time, or simply a casual family gathering with Baba ganoush, sheep or goat cheese, olives, homemade bread and a salad of tabbouleh.
- Mediterranean meals – as a side to kabobs, grilled seafood, lamb chops and as a spread on a sandwich, which is really flat bread, hummus and anything in the fridge you want to put on it.
Authentic Homemade Hummus Passed From One Generation To The Next
If you have the time, soak dried chickpeas over night.
Simmer the chickpeas in a large pot of water with salt, garlic, fresh herbs and baking soda.
The baking soda helps cut down on tummy troubles some people get from beans. Boil the chickpeas gently until they become tender, and can be easily squashed between two fingers.
Cool the chickpeas and use these in the hummus recipe.
Save some of the water from boiling the chickpeas to thin the hummus.
This is Grandma’s homemade hummus.
Modern Shortcuts On Authentic Hummus
If using canned chickpeas, I would strongly advise dumping several cans of chickpeas into a pot of water, salt and garlic and boil for about 15-minutes.
Canned chickpeas are still not as soft as homemade, and for a velvety hummus, we want them very soft.
The softer the chickpeas are, the creamier the hummus will be.
The rest is easy. Just place all the ingredients into a blender or food processor and puree until creamy and velvety.
This is my ‘busy mama‘ homemade hummus.
Tahini In Hummus
Sesame seeds and their rich oil are what turn the chickpea aspect of hummus into something velvety and almost nutty in flavor.
There are many quality brands of tahini on the market, of which I have tried many and have been very pleased with them.
If tahini is not easy for you to find it is easy to make.
All you need for Homemade Tahini is about one cup or two of sesame seeds. The rest is easy.
Is Hummus Only Made With Chickpeas?
While I have only known traditional hummus to be made with chickpeas, I have experimented with using other legumes.
To be honest, my absolute favorite hummus is made with fava beans, cooked to a mushy texture just like the chickpeas. French lentils are also a good alternative.
While these are not my grandma’s traditional hummus dishes, they are definitely American nouvelle cuisine!
How Is Hummus Served?
The presentation of hummus in my home was always extra special. In a low flat dish the hummus was spread.
With thumb prints all across the top, a drizzle of olive oil, settling into the thumb prints, and chopped fresh parsley around the edges.
Sometimes pomegranate seeds scattered across the top around the holidays.
Serve hummus however looks fancy to you!
- Cooked chickpeas
- Lemon juice
- Olive oil
- Food Processor or blender
- Measuring cup
- Measuring spoons
- Garlic press
- Citrus press
Authentic Homemade Syrian Hummus
- Food processor
- 3 cups Cooked Chickpeas liquid reserved from cooking *notes
- 1/3 cup Tahini – 1/3 cup homemade
- 1/3 cup Lemon juice about 3 lemons
- 3 Garlic cloves crushed
- 1/4 cup Olive oil extra for garnish
- 1/4 cup Fresh parsley, rough chopped extra for garnish
- 1/2 cup Chickpea broth, or other liquid
- Salt to taste
- In a blender or food processor, place cooked chickpeas, tahini, lemon juice, garlic, olive oil and a pinch of salt. Puree until well combined. Stop and taste for salt and acidity. Add more as needed.
- With the machine running, gently pour in liquid until the mixture thins out a little. Take care not to over pour.
- Transfer to a serving dish and garnish with a drizzle of olive oil, and fresh parsley.
- The oil used in the original recipe of this hummus was Taratoor, also called Tahini. It was made of pure sesame seed oil, lemons, garlic and salt. It did not have crushed sesame seeds in the tahini. Coming to America, this changed.
- Cooking your own dried chickpeas, for hummus gives you the advantage to impart flavor in them as they soak and as they simmer. The broth from cooking them makes for a richer, more authentic hummus than using chicken broth or other shortcuts.