overhead photo of a wooden board with a white bowl of creamy hummus topped with hummus and pine nuts and a couple of streaks of paprika

Syrian style Hummus

The Syrian version of creamy and rich hummus. Slightly different then the rest of the hummus recipes out there, this is authentic and delicious with a few tricks that make it like nothing you've tasted before.

Course Side Dish
Cuisine Mediterranean, Middle Eastern
Prep Time 12 hours
Cook Time 30 minutes
Servings 4
Author Nadia Hubbi


  • 1/2 lb dry garbanzo beans
  • OR
  • 1 lb soaked garbanzo beans
  • OR
  • 2 14 oz cans drained
  • 1 tsp baking soda
  • 10 cups water separated
  • 1/2 cup lemon juice
  • 1/4 cup ice cold water
  • 1 1/2 cup tahini
  • 1 Tablespoon salt
  • 7 ice cubes



  1. Rinse beans several times
  2. Soak garbanzo beans in 5 cups of water and baking soda for 12 hours, overnight
  3. Drain soaked beans, return to pot of water and bring to a boil
  4. Boil for 20-60 minutes (depends on garbanzo beans, some take longer than others)

  5. Drain again, put in the fridge until they are cold (reserve a handful of beans for garnish)
  6. immediately after draining add to a large pot of ice cold water for 10 minutes so skin separates


  1. Rinse beans, boil for 5-10 minutes

  2. drain, immedatly after draining add to a large pot of ice cold water for 10 minutes so skin seperates

  3. put in the fridge until cold


  1. Add ice cubes to food processor
  2. Pulse several times until they are crushed
  3. Add garbanzo beans in food processor
  4. Add lemon, salt, and tahini
  5. Slowly add in cold water while it is mixing
  6. Mix in food processor for 6-7 minutes
  7. Optional garnish with paprika, sautéed pine nuts, olive oil, garbanzo beans
  8. Serve with warm pita bread