Authentic Kicked-Up Syrian Hummus Recipe -
Authentic Kicked-Up Syrian Hummus Recipe
  • READY IN 30 mins

Authentic Kicked-Up Syrian Hummus

Recipe by  

"This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most-requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my Oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven, and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
  3. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.
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  • Cook's Notes:
  • Use about 2 to 3 tablespoons of fresh parsley or mint for a fresh herby taste, or try adding a teaspoon of curry or paprika. Get crazy! Hummus is amazingly versatile!
  • Substitute great northern beans for the garbanzos and add fresh basil for a Tuscan-style hummus.

Reviews More Reviews

Most Helpful Positive Review
May 20, 2009

WOW!!! I have had good hummus before but this recipe is without a doubt the best hummus I have ever tasted! Truly heavenly! The cumin and the roasted garlic really make the dish :)

Most Helpful Critical Review
Jun 12, 2011

Some of how I did this was my fault but with the amounts used in this recipe, it was way way too thick. I mean it would be like a mashed baked potato without any butter or milk. So I added a good half cup of water. I wanted to use raw garlic and did but didn't compensate and I used 5 cloves which was too much. If you want it raw, use like 2 cloves. But you definitely need more liquid. I also added one more TB of Olive oil to the mix. Maybe a little less tahini too like some have said since it's bitter.

Aug 17, 2009

This was my first real attempt at hummus, using tahini, so I wanted a solid, "authentic" recipe. I saw "Syrian grandmother" and was sold! My garlic weighed 1/4oz (~5 small). I ate the rest of the roasted garlic, now my boyfriend is sitting on the other side of the couch. Oh well. It is quite thick; I used some of the liquid I saved from the garbanzo bean can instead of oil to thin it out. You could probably use a wee bit less than 1/2 cup tahini, but then again it tasted so nice I don't think I would.

May 11, 2009

Excellent flavor - I love raw garlic in hummus, but the roasted adds a nice, milder garlic flavor. I used about 5 small cloves. The hummus is a bit thicker and pastier than I like, so I added a little extra olive oil and lemon juice.

Nov 02, 2009

I make this hummus every week, my family is addicted to it. Once I make it, I remove half of it from the processor and then add some roasted red peppers in the half that still remains in the processor, then mix again. I have plain & roasted red pepper hummus at the same time. It is a bit thick as per the recipe, I add a bit of water instead of more oil, does the trick without the extra calories.

May 20, 2010

My dad said "it tasted like the real thing", lol. It came out great!! I followed the recipe exactly as the author wrote it, then slowly added some of the reserved liquid from the can to thin it out some. I also rinsed the beans very well before blending them- something I recently learned from weight watchers, helps you add less salt. I removed 2/3 of the hummus, and then added some fresh mint per the author's suggestion- and it was really good! Went great with sliced up cucumber.

Jul 23, 2009

Like other reviewers, very good, but a bit thick, and tart! Adding more oil and water fixed the thickness. And I don't know what Syrian-style means, but I'd put a bit less lemon juice in next time. Or maybe add a touch of sugar to offset the tartness. Thanks for sharing!

Jul 27, 2009

When I served this recipe earlier in the week, it was declared my best hummus yet! I agree with other posters that it's a bit thick and added a couple of drizzles of olive oil to the food processor while it puréed.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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