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overhead photo: bowl of homemade Mediterranean hummus garnished with olive oil, spices and whole chickpeas
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5 from 8 votes

Best Mediterranean Hummus Recipe

Two tricks make this hummus recipe satiny smooth. Zesty garlic, lemon, and smoky cumin make it the best Mediterranean hummus recipe around!
Cook Time35 minutes
Resting Time (optional)30 minutes
Total Time1 hour 5 minutes
Course: appetizers
Cuisine: Greek, Mediterranean
Servings: 8
Author: Kevin


  • 1 1/4 cup dried chickpeas (See Note 1)
  • 1 tsp baking soda
  • 6 1/2 cups water
  • 1 cup tahini (See Note 2)
  • 4 tbsp lemon juice (about 2 lemons)
  • 4 garlic cloves
  • 1 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 3-4 ice cubes (See Note 3)



  • Soak the dried chickpeas overnight in a large bowl covered by 2.5 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step go to Step 2 below.
  • Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
  • Add the 6.5 cups of water and bring to a boil. Cook for 30 minutes (See Note 4) over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor. At this stage you can pick through to remove any skins, but I feel the food processor going at 5 minutes does a fantastic job of creating a creamy texture.
  • Process cooked chickpeas to a thick paste. Stop and scrape down the sides. With motor running add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still running, drop in the ice cubes and mix for a total of 5 minutes. You want the creamiest, smoothest paste. (For a spicier version see Note 5 below).
  • Transfer to a bowl, cover and allow to rest at least 30 minutes, or refrigerate if not eating immediately. Allow to come back to room temperature before spooning on to a serving plate. Garnish with a drizzle of good olive oil, parsley and either sumac, dukkah or za’atar.



  1. If not soaking and cooking chickpeas from scratch, feel free to use canned. Two 15.5oz cans drained is what you'll need for this recipe.
  2. Try to find tahini made from Ethiopian sesame seeds; the buttery, complex Humera seeds are the best quality. I've found brands at Trader Joes and Whole Foods, or order the Soom brand online.
  3. I find the ice cubes work best, but about 6 1/2 tablespoons of ice water can be substituted.
  4. Cook the chickpeas between 20-40 minutes depending on freshness.
  5. Add 1 bunch cilantro leaves and 1/4 cup pickled jalapeños for a spiced up version that I highly recommend!


Calories: 296kcal | Carbohydrates: 26g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 601mg | Potassium: 425mg | Fiber: 7g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 3mg