Hummus

Name: Hummus
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 120g Tahini, sesame paste; 250g Dried Chickpeas; 1 tsp Baking Soda, for soaking; 1/2 tsp Baking Soda, for boiling; 60ml Fresh Lemon Juice; 1 1/2 Garlics, minced; 1 1/4 tsp Fine Salt, to taste; 100ml Water, ice-cold, as needed for texture; 2 tbsp Extra Virgin Olive Oil; 1/2 tsp Sweet Paprika; 1 tbsp Fresh Parsley, chopped; 2 tbsp Cooked Chickpeas, reserved

This classic hummus is silky, tangy, and irresistibly spreadable—made from tender chickpeas blended with creamy tahini, bright lemon, and garlic. It’s an easy, versatile dip that’s perfect for pita, veggies, or as a flavorful sandwich spread. The result is smooth, rich, and finished with a drizzle of olive oil and a sprinkle of paprika and parsley.

This classic hummus is silky, tangy, and irresistibly spreadable—made from tender chickpeas blended with creamy tahini, bright lem... Show more

Traditional Middle Eastern Recipe

Health Grade

A- · Excellent

Rating

4.7

Time

1 hr20 min

Price

0,55 €

Calories

412 kcal

vegan

budget

low calorie

healthy

easy

meal prep

Method

Soak the chickpeas

Put the dried chickpeas in a large bowl, stir in the baking soda, and cover with plenty of cold water by at least 3 inches. Leave them to soak at least 8 hours or overnight; they will swell quite a bit as they sit.

Drain and rinse

Drain the soaked chickpeas and rinse them well under running water to wash away the baking soda and any loose skins.

Boil until tender

Transfer the chickpeas to a large pot, cover with fresh water by about 2 inches, and add the remaining baking soda. Bring everything to a boil over high heat, skim off any foam that rises, then lower the heat and simmer gently 45 to 60 minutes, until the chickpeas are very soft and mash easily between your fingers.

Prep the flavorings

While the chickpeas simmer, finely chop the fresh parsley, peel and mince the garlic, and squeeze enough lemons to make the fresh lemon juice.

Reserve and drain

When the chickpeas are fully tender, scoop out 2 tablespoons and set them aside as the cooked chickpeas for garnish. Drain the rest well and let them sit for a minute so excess moisture can steam off.

Blend the base

In a food processor, combine the tahini, the lemon juice, the minced garlic, and the fine salt. Blend for 1 to 2 minutes, scraping down the sides once, until the mixture looks lighter in color and creamy.

Blend the hummus

Add the warm drained chickpeas to the processor and blend, drizzling in the cold water a little at a time until the hummus is very smooth, pale, and fluffy. Keep blending 2 to 4 minutes, stopping to scrape down the bowl as needed; if it still seems too thick, add another small splash of ice-cold water.

Garnish and serve

Spoon the hummus into a shallow serving bowl and use the back of a spoon to make a wide swirl on top. Finish with the reserved cooked chickpeas, a generous drizzle of extra virgin olive oil, a dusting of sweet paprika, and the chopped parsley.