Best Hummus in London 2026

Great hummus starts with great chickpeas. At Lebanese Taverna, we soak dried chickpeas overnight, then slow-cook them until they're impossibly soft. We blend them with premium tahini from sesame seeds, fresh lemon juice, garlic and a glug of extra-virgin olive oil.

The result is a hummus that's silky smooth, naturally creamy and deeply flavourful — no gritty texture, no bitter aftertaste. We make it fresh every single morning so it never sits, never stales, and always tastes exactly as hummus should.

Our Classic Hummus (£7.45) is served with warm Lebanese bread and a drizzle of olive oil. But for something more indulgent, try our Hummus with Lamb — topped with spiced minced lamb, toasted pine nuts and a swirl of olive oil.

Many restaurants use tinned chickpeas or skip the peeling step. We don't. After cooking, we remove the skins from every single chickpea. It takes longer, but it's the difference between good hummus and extraordinary hummus — that cloud-like, ultra-smooth texture that melts on your tongue.

We use a high ratio of tahini to chickpeas, which is the traditional Lebanese way. Tahini adds richness, depth and that subtle nutty flavour that binds everything together. A squeeze of fresh lemon brightens it, and raw garlic gives it bite.

The finishing touch is a pool of extra-virgin olive oil and a sprinkle of paprika. Simple ingredients, no shortcuts, and the results speak for themselves.