Recipe by Simone
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
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dry garbanzo beans, soaked overnight
extra-virgin olive oil
fresh lemon juice, or more to taste
1 large clove
garlic, minced, or more to taste
salt to taste
extra virgin olive oil, for drizzling
I'm the author of the recipe. Add as much garlic as you like. In the USA, you may need more than specified in the recipe since the garlic here in Israel is incredibly strong and potent.
To the person who "knows" authentic chummus b/c you ate it at a few restaurants in Israel and Greece... um, well, which restaurants? Because unless you were eating in a restaurant that specialized in chummus, you were eating industrialized chummus--which is kind of like eating spaghetti at Sabarro (sp?) and saying that you know authentic Italian cuisine.
Chummus is an art here and you've got to know where to go to find the good stuff. I'm not saying this recipe parallels Abu Chasan or Bahadonas, but for homemade chummus, it's pretty good.
This recipe was not authentic at ALL! I had hummus in several restaurants in Israel and Greece and none of them had the cumin in them. If you're looking for "authentic", then DON'T try this recipe!
Delicious!!! For the Americans who can't do without garlic here is another way to add it without overpowering your hummus with it: In the last 5 minutes of your boiling water with beans add some whole cloves of garlic in the water and let them boil with your beans. Add them in the blender with the rest of your ingredients, and bon appetit!
Finally! I went to Israel on a tour in 2006 and ate hummus every chance I had. Since then I have not found a recipe or store brand that I thought was close to authentic. This is fabulous. It is so creamy and mild, and my husband is glad that I don't smell like garlic! The cumin gives it a good flavor and I added just a dash of cayenne to give a little kick. Cooking the dry beans instead of using canned also makes this a much fresher tasting dish. Thanks. Now if I could only find some fresh pita bread!
Excellent recipe and very authentic. I am Lebanese and the cumin makes it much more like the genuine hummus I had as a kid. Perfect!
Every middle easterner knows hummus isn't real hummus without garlic, it's essential. Mince a few cloves to this recipe and you'll love it.
The texture is amazing. Absolutely genuine flavors however when cooking my beans I threw in a couple crushed garlic cloves that kicked up the flavor just enough to give a plain cracker some taste if you're not eating it with pita bread. Goes great with apples, pretzels, bagel, sandwich spread EVERYTHING!
I guess I just hate "authentic hummus." I made a larger quantity of this for a group event (everyone loves hummus), and nobody cared for it. I took it home, added a lot of minced garlic and some Tony Chachere's seasoning, and it was all but gone the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Middle Eastern Hummus (Chummus)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 290
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