Classic Lebanese hummus

Name: Classic Lebanese hummus
Total time: 15 min
Cuisine: Lebanese
Ingredients: 2 tins chickpeas, 400 g tins, drained, liquid kept; 90g tahini; 2 lemons, juiced; 1 garlic clove, crushed; 60ml ice cold water; 1 tsp ground cumin; 0.5 tsp fine sea salt; 3 tbsp olive oil, plus extra to serve; 1 tsp paprika, to finish

Silky, lemony hummus with plenty of tahini, the way it is served in Beirut with a pool of olive oil on top.

Time15 min
LevelEasy
Costabout £0.56 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2tins chickpeas400 g tins, drained, liquid kept
90 gtahini
2lemonsjuiced
1garlic clovecrushed
60 mlice cold water
1 tspground cumin
½ tspfine sea salt
3 tbspolive oilplus extra to serve
1 tsppaprikato finish

Method

1
Tip the chickpeas into a pan with a splash of their liquid. Warm gently for 5 minutes, then drain. Warm chickpeas blend much smoother.
5 min
2
Whisk the tahini, lemon juice, garlic and salt in a food processor for 1 minute. It will go thick and pale.
3
Add the cold water and blend again until creamy and light.
4
Add the chickpeas and cumin. Blend for 3 to 4 minutes, scraping down, until completely smooth. Loosen with a spoonful of the chickpea liquid if needed.
5
Spoon into a shallow bowl and make a dip in the middle with a spoon. Pour in the olive oil and dust with paprika. Serve with warm flatbread or raw veg.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.