Learn how to make authentic hummus just like my Syrian mother made, starting with soaked chickpeas and 5 other ingredients, from scratch.
Authentic Syrian Hummus
This authentic Syrian hummus recipe begins the traditional way, with dried chickpeas soaked overnight, simmered until tender lending the best chickpeas for a homemade hummus made from scratch.
When I think about hummus, I don’t think about the plastic tubs in the grocery store refrigerator case. I think about my mother’s kitchen.
My Syrian mother never made hummus in a hurry, authentic hummus was always made from scratch. The night before, she would soak dried chickpeas in a bowl of water on the counter. The next day they simmered slowly on the stove until tender, filling the kitchen with the warm, earthy aroma of chickpeas cooking. That broth was never poured down the drain. It was the secret that transformed simple ingredients into the creamiest hummus imaginable.
The Best Hummus Recipe Is Made From Scratch
When the chickpeas were ready, she would scoop them into the food processor with tahini, plenty of garlic, fresh lemon juice, olive oil, and a little of that golden cooking liquid. What emerged was authentic Syrian hummus, silky, bright with lemon, and deeply nutty from the sesame-rich tahini.
It was never served as just a dip. It was part of the table itself, spread onto warm pita, spooned beside olives and tomatoes, or enjoyed simply with a drizzle of good olive oil.
This is the traditional homemade hummus I grew up with, made from dried chickpeas and blended until smooth and creamy, the way my mother always made it, and a recipe I am proud to share with you.
Chickpeas From Scratch vs Canned
If you’ve only made hummus with canned chickpeas, this authentic method will completely change the flavor and texture of your homemade hummus. It only requires a little planning ahead to soak the dried chickpeas overnight and simmer the next day.
However, if you only have access to canned chickpeas, they too could do with a little simmering, just barely covered with water, crushed garlic, a pinch of salt, and simmer until they break open. This method will soften the canned chickpeas and give you a little of that liquid gold, from the chickpea broth, to make your hummus creamy.Â
Why This Hummus Is Authentic?
Simply put, hummus is an easy, homemade velvety puree of cooked chickpeas, tahini, garlic, lemons and love, and growing up with a Syrian mom who made nearly all recipes from scratch, makes this hummus recipe authentically Syrian!
When I was growing up, hummus did not exist in a grocery store, we made our hummus from scratch every single week. This creamy velvety spread or dip, rich in plant based protein from the chickpeas, was incorporated into our home-cooked for in lots of different ways.
The added fiber and bone building benefits from the sesame seeds, vitamin C and digestive aids from the lemons, the medicinal properties from the garlic; makes hummus one of the best homemade recipes to have in the fridge always!
What Makes Syrian Hummus Authentic?
Authentic Syrian hummus begins with dried chickpeas, not canned. The chickpeas are soaked overnight and simmered until tender, creating both the base for the hummus and a flavorful broth used during blending.
Traditional hummus is then pureed with tahini, fresh garlic, lemon juice, and olive oil until smooth and creamy. In many Syrian kitchens, a little of the chickpea cooking liquid is added to create the silky texture that makes homemade hummus so irresistible.
Unlike many modern shortcuts, this traditional method develops deeper flavor and a naturally creamy consistency.
The Traditional Syrian Method
- Start with dried chickpeas – Soaking and simmering chickpeas creates better flavor and texture than canned beans.
- Use the chickpea cooking broth – The starchy broth helps emulsify the hummus, making it light and creamy.
- Balance tahini and lemon – Authentic hummus should taste nutty, bright, and slightly garlicky.
- Finish with olive oil – A drizzle of good olive oil adds richness and enhances the flavor.
My Syrian mother taught me to make hummus this way in our kitchen, soaking the chickpeas overnight and blending them with their cooking broth for the creamiest hummus.
How To Make Mom’s Homemade Hummus
Making homemade hummus from scratch can mean different things to different people.
- Really and truly from scratch means, soaking the dried chickpeas and cooking them low and slow with garlic and a pinch of salt.
- Soaking the sesame seeds and grinding them into a homemade tahini.
- 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.Â
Or… open a can of chickpeas, scoop out a dollop of tahini from a store bought jar, pour lemon juice from a bottle and toss in a few garlic cloves with salt and whirl until it becomes creamy and luscious.Â
I promise, you can’t beat the traditional family method, and when you take the time to make it, just make a large batch because hummus keeps in the freezer for several months.
What to Serve With Hummus
Hummus is traditionally served as part of a Middle Eastern mezze spread, where small dishes are shared around the table. Try serving your homemade hummus 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.
- Drizzled over summer salads, as I often do with my homemade Authentic Tzatziki Sauce.
Authentic Homemade Hummus Passed From One Generation To The Next
If you have the time, soak dried chickpeas overnight, this helps soften them and aid in cooking quicker. 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. Simmer 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 my mom’s homemade hummus technique, the very same one I grew up making and now my adult children make.
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.Â
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.
And if this isn’t enough, why not step away from authentic hummus and try:
- Beet Hummus – This easy Mediterranean Beet Hummus Recipe has all you love in traditional hummus, yet with an earthy sweetness that could make it your favorite!Â
- Butternut Squash Hummus – Roasted Butternut Squash Hummus, with red lentils, tahini and salt roasted seeds on top, is a luscious way to enjoy our favorite autumn squash.Â
- Pumpkin Hummus – Spicy Pumpkin Hummus with Chili Oil is an Autumn twist on a classic Mediterranean hummus recipe with fresh pumpkin and the heat of chili oil.
While these are not my mother’s authentic hummus dishes, they are definitely and totally My 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, or simply a rustic spread on your favorite sandwich. Don’t forget to add hummus to your favorite soup recipes, as it transforms a broth base soup into a luxurious creamy soup without dairy.
Ingredients for Authentic Syrian Hummus
Simple ingredients come together to create the rich, creamy flavor of traditional Syrian hummus. When each element is balanced just right, the result is a hummus that is bright with lemon, nutty from tahini, and deeply satisfying.
- Cooked Chickpeas – Chickpeas (or Garbanzo beans as they are also called), are the heart of hummus. For the most authentic flavor and texture, dried chickpeas are soaked overnight and simmered until very tender. Cooking the chickpeas yourself not only improves their flavor, but also creates a rich cooking broth that can be blended into the hummus for an extra creamy consistency.
- Tahini – Tahini (homemade), is a smooth paste made from ground sesame seeds and gives hummus its signature nutty richness. Good quality tahini should be silky and pourable, adding depth and body to the finished hummus.
- Lemon Juice – Fresh lemon juice brightens the flavor of hummus and balances the richness of the chickpeas and tahini. Its fresh acidity is essential for that lively, clean taste that makes hummus so refreshing.
- Garlic – Garlic adds warmth and depth to the hummus. When blended with the chickpeas, it mellows slightly while still giving the hummus its unmistakable savory character.
- Olive Oil – A good drizzle of olive oil adds richness and a smooth finish to the hummus. It also helps create a silky texture when blended with the chickpeas and tahini.
- Parsley – Fresh parsley brings a burst of color and a gentle herbal note. Sprinkled over the top of the hummus just before serving, it adds brightness and visual appeal. Other favorite herbs can be used, but parsley is authentic.
- Salt – Salt ties all of the flavors together, enhancing the nuttiness of the tahini and the brightness of the lemon while bringing balance to the entire dish.
Together these simple ingredients create the traditional flavor of authentic Syrian hummus made from scratch.
Tools You Will Need
Making authentic Syrian hummus at home doesn’t require any special equipment. A few basic kitchen tools are all you need to transform simple ingredients into a smooth, creamy hummus.
- Large Pot with a Lid – Since this recipe begins with dried chickpeas, a large pot is essential for soaking and simmering them until tender. Cooking the chickpeas slowly allows them to soften completely and develop the rich flavor that makes homemade hummus so delicious.
- Food Processor or Blender – A food processor is the easiest way to create the smooth, creamy texture that hummus is known for. A high-powered blender can also work well, especially when blending the chickpeas with tahini, garlic, lemon juice, and a little of the cooking broth.
- Measuring Tools – Measuring cups and spoons help keep the balance of flavors just right, especially when combining tahini, lemon juice, and olive oil.
- Citrus Press – Fresh lemon juice brightens the hummus and gives it its signature freshness. A citrus press makes it easy to extract the juice while keeping seeds out of the mixture.
- Airtight Container for Storage – Once the hummus is finished, store it in a tightly sealed container in the refrigerator. Glass containers are ideal because they keep flavors fresh and don’t absorb odors.
Authentic Homemade Syrian Hummus
Equipment
- Food processor
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.Â
- 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.Â
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.