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Posted by on Jan 6, 2015 | 6 comments

Perfect Hummus: Aladdin’s Copycat Hummus Recipe

Perfect Hummus: Aladdin’s Copycat Hummus Recipe

Last week, Lisa shared our recent visit to the *new* Aladdin’s Eatery in North Canton. It bears mentioning again: a must-order is their hummus. Yes, humble ol’ hummus. Aladdin’s version, however, is anything but plain; it’s amazingly smooth, flavorful and creamy.

And now you can make it home with this life-changing, star-of-the-food-party, Aladdin’s copycat hummus recipe. (I exaggerate, only the teensiest bit.) This recipe is really, really close, and really, really good. I mean, look at that creamy goodness:

Aladdins Copycat Hummus

If you’re like me, it’s impossible to make a recipe without tweaking it to suit personal preferences or ingredients on-hand. I get it, I totally do. I just beg you to follow this one thing: PEEL THE SKINS OFF THE CHICKPEAS. It’s mind-numbing, yes, but it makes all the difference to achieve that silky-smooth hummus.  TIP: I’ve found that child labor is especially well-suited for this task; just ask my two older sons.

The flavors in this recipe have nowhere to hide, so be sure to use fresh garlic (no powdered stuff), fresh lemon juice, and good quality olive oil.


1 15-oz can chickpeas, drained, rinsed, and skins peeled
2 cloves garlic, minced
Juice of 1 lemon (about 3 tablespoons)
1 tsp kosher salt, or to taste
1/3 cup tahini, well-stirred
2 tablespoons olive oil
1-3 tablespoons water (I use two)
Drizzle of olive oil for the top
Pinches of paprika

Peel skins off each chickpea and place peeled peas in a blender or food processor. (My Ninja blender works fantastic.) Add garlic, lemon juice, salt, tahini, and olive oil. Blend until all ingredients are pureed, adding water, one tablespoon at a time, to achieve that smooth-as-silk consistency.

Spread hummus on a dinner plate (or platter) and drizzle with olive oil and a pinch or two of paprika. Garnish with feta and kalamata olives if you choose. Serve with your favorite pita, pita chips, or veggies. Let the oohs-and-ahhs roll in.

Optional add-ins for flavored hummus. Just add them with your other ingredients and puree:

  • Cayenne pepper, to taste
  • 1/2 cup Kalamata olives, pitted
  • 1-2 red peppers, seeded, roasted, peeled, and rough-chopped
  • 1-2 canned chipotle peppers with 1 teaspoon adobo, plus 2 tablespoons lime juice, and ¼ cup cilantro
  • 1 cup rinsed and drained black beans, plus one seeded jalapeno, ¼ cup cilantro, pinch of cumin
  • ½ cup jarred artichokes, plus a handful of chopped parsley and mint
  • 1/3 cup prepared pesto
  • 1 avocado, plus one seeded jalapeno, ¼ cup cilantro, 2 tablespoons lime juice
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  1. This was delicious hummus and now a family favorite! The first time I made it I peeled the garbanzos (actually, my kids did) and as you said, it was super smooth! Since I have a Vitamix, I tried NOT peeling the second time, and it was super smooth, again. May depend on what type of processor one uses to blend. Thanks for this super recipe!

  2. I am truck my best to recreate the creamy goodness of aladdin’s hummus! I am going to try peeling the chickpeas but I have also read about boiling them to soften them… Does anyone have any comments or insite into this?

    • We’ve heard that the boiling method works great, too — it just takes longer because the cooking process is about 30 to 50 minutes. If you try the boiling method, let us know how it turns out!

  3. Thank you for posting this recipe! I love Alladin’s hummus and will have to try this!!

  4. When I lived in Cleveland, Ohio Alladdin’s was one of my favorite restaurants. Sadly we moved and I miss it so. Do you by any chance have the recipe for there Honey Dijon dressing? I have also been looking for years for there recipe for Loubie Bzeit, I went so far as to actually go in and ask them for the recipe which of course they refused to give out, so sad. Thanks

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