Skip to main content New<> this month
Get the Allrecipes magazine

Traditional Hummus

Rated as 4.51 out of 5 Stars

"This is my mother's recipe for creamy hummus. She cooked every day the food she learned how to cook when she was growing up. She gave us a history lesson of our culture and our family every night at the dinner table."
Added to shopping list. Go to shopping list.


15 m servings 560
Original recipe yields 8 servings (2 cups)


{{model.addEditText}} Print
  1. Place garlic in a food processor and chop thoroughly. Add garbanzo beans and blend into a paste. Pour in 1 cup olive oil, tahini, lemon juice, and salt. Blend until smooth and creamy.
  2. Place hummus in a bowl and top with 1/4 cup olive oil.

Nutrition Facts

Per Serving: 560 calories; 50.5 22.5 8.6 0 244 Full nutrition

Explore more


Read all reviews 41
  1. 49 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Thank you Basil! Finally, a hummus recipe that tastes as good as my Middle-Eastern friends serve! And, it's so easy to make!

Most helpful critical review

yikes, really lemony and "tahiniy"

Most helpful
Most positive
Least positive

Thank you Basil! Finally, a hummus recipe that tastes as good as my Middle-Eastern friends serve! And, it's so easy to make!

This is fantastic! I've made this recipe twice now in the past couple of weeks. My only alterations were that I used about half the amount of lemon juice called for, an extra garlic clove, and a...

Hi Basil, thank you very much for this wonderful recipe that reminded me to the taste of "Pita im Hummus" which I enjoyed so much during my Israel vaccation 25 years ago. Done quick and easy it ...

Make this just like it directs! I thought it would be too lemony, based on reviews, but if anything, i could have added a touch more lemon! In all, a fine basic recipe. I sprinkled some paprika ...

Great starter recipe, cut the olive oil in half with roasted sesame oil, and roasted a whole bulb of garlic and refrigerate over night.

Reminds me of the wonderful Mediterranean food from home in New England.

I’ve made this recipe multiple times and it’s come out great each time. I’ve started to use dried beans and reconstitute and cook them but other than that the recipe is unchanged.

Don't tell my husband, but this recipe is better than the one his Lebanese Sitoo gave me ;)

This recipe was delicious, basic so you can enhance if you desire. It makes a large batch, I just shared with a friend. I did not use the oil for serving. Thank you so much!