600 minutes
A traditional Middle Eastern spread made from chickpeas, tahini, lemon juice, garlic, and spices, blended into a creamy dip.
Dried Chickpeas, soaked overnight, drained
cups
Tahini, well-stirred
cups
Lemon Juice, freshly squeezed
cups
Garlic Clove, peeled
each
tablespoons
to taste
1. Soak Chickpeas
Start by soaking ¾ cup of dried chickpeas in a bowl filled with water overnight to soften them.
2. Cook Chickpeas
Drain the soaked chickpeas and transfer them to a pot of fresh water. Cook them on the stove for 1 to 2 hours until tender. After cooking, reserve ¼ cup of the cooking liquid before draining the chickpeas.
3. Blend Chickpeas
Use a food processor or blender to purée the cooked chickpeas until smooth and creamy.
4. Add Flavorings
Add ¼ cup of tahini, ¼ cup of lemon juice, two peeled garlic cloves, a tablespoon of extra-virgin olive oil, and salt to taste to the puréed chickpeas. Blend everything together, gradually adding the reserved cooking liquid until the hummus reaches your desired consistency.
5. Serve Hummus
Taste and adjust seasoning if necessary. Serve the hummus with a drizzle of olive oil on top.
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