What is hummus made of?
Quick answer
The main ingredient in traditional hummus is chickpeas (also called garbanzo beans). Cooked chickpeas are blended with tahini (sesame seed paste), lemon juice, garlic and salt, then served with olive oil on top. In Arabic, hummus simply means “chickpea.” The dish’s full name is hummus bi tahina.
The classic ingredients
| Ingredient | Role |
|---|---|
| Chickpeas | The base: creamy, nutty and filling |
| Tahini | Sesame paste that adds richness |
| Lemon juice | Brightness and tang |
| Garlic | Flavor |
| Salt | Seasoning |
| Olive oil | Drizzled on top before serving |
| Optional toppings | Paprika, cumin, parsley, whole chickpeas, pine nuts |
Tips for smooth hummus
- Many cooks use dried chickpeas soaked overnight and cooked until very soft.
- Adding a little baking soda to the cooking water helps soften them.
- Some peel the chickpea skins for an extra-smooth texture.
- Blending in a splash of ice water makes it lighter and fluffier.
Where hummus comes from
Hummus is a staple across the Levant and Middle East, including Lebanon, Syria, Palestine, Israel, Jordan and Egypt. Chickpeas have been grown in the region for about 10,000 years, but the earliest known written recipes resembling modern hummus date from cookbooks of the 13th century. Several countries claim it as their own, and its exact birthplace is unknown.
The “hummus wars”
Lebanon and Israel have competed for Guinness World Records for the largest plate of hummus. In 2010, Lebanese chefs made a dish weighing over 10 tonnes.
How hummus is eaten
| Style | Description |
|---|---|
| Plain | With warm pita or flatbread |
| Hummus ma lahme | Topped with spiced ground meat |
| Msabbaha | With warm whole chickpeas |
| Ful on top | With stewed fava beans |
Nutrition
Chickpeas are a good source of plant protein and fiber; see how much protein you need a day.
For another Middle Eastern classic, see what pastry is used for baklava. For a flatbread from India, see what naan is.
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