By Ron | September 24, 2025

Hummus

Cuisine	Diets	Course	Servings
Arabic North Africa	PHD Vegetarian	Sauces	6

Ingredients/Zutaten

1 cup dried chickpeas, or 1 can chickpeas, rinsed and drained

1 to 2 garlic cloves, minced

2 ice cubes

1/3 cup tahini

1/2 tsp salt

Juice of 1 lemon

olive oil, to serve

Optional

1-1/2 tsp baking soda, (if peeling chickpeas)

Sumac, cumin or paprika

Parsley or cilantro, chopped

Instructions/Zubereitung

1. Place chickpeas in a large bowl, and cover with water to soak overnight.
2. The next day, drain, rinse, and place in a medium pot.
3. Cover with 2 inches of fresh water, and bring to a boil.
4. Reduce heat and simmer 1 to 2 hours. (Can not be overcooked.)

1. Drain, rinse, and place in a medium pot.
2. Cover with 2 inches of fresh water, and bring to a boil.
3. Reduce heat and let simmer for at least 20 minutes.

1. Add 1-1/2 teaspoons baking soda to the pot, and continue simmering a few minutes.
2. Turn off heat, and drain chickpeas into a colander.
3. While rinsing chickpeas under running water, take a handful at a time and rub to remove skins.
4. Place peeled chickpeas in a bowl.

1. Turn off heat, drain chickpeas in a colander and place in a bowl.

1. Puree chickpeas and minced garlic in a food processor until smooth.
2. While the food processor is running, add 2 ice cubes, tahini, salt, and lemon juice, and process for another 5 minutes.
3. If too thick, add a little water, 1 tbsp at a time.

1. Spread into a low, flat serving bowl.
2. Add a generous drizzle of olive oil.
3. Optional: Top with a few cooked chickpeas. a sprinkle of sumac, cumin or paprika, chopped parsley or cilantro.

Pairings/Paarungen

1. Falafel
2. Baba Ganoush
3. Veggie Wraps
4. Fresh or roasted sliced vegetables
5. Flat bread, tortillas
6. Toasted pita wedges