- 1/3 Cup Tahini (good quality)
- 2–4 Tbsp Cold Water (more, if required)
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 Tsp Ground Cumin
- 3/4 Tsp Fine Salt
- 2 Medium-sized Garlic Cloves (peeled and crushed)
- 2–3 Tbsps Lemon Juice
- 500 Gms Chickpeas (soaked overnight)
- Drizzle of Olive Oil, Chopped Fresh Parsley, Sprinkle of Ground Sumac or Paprika, Toasted Pine Nuts, Olives and Zatar (Optional Toppings)
Prep: 45 minutes
Cooking: 20 minutes
- Put the chickpeas and salt in a cooker and cook till they are soft. It generally takes 4-5 whistles.
- Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
- Next, add the cooked chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
- Taste and season with additional salt, cumin, and/or lemon juice if needed.
- Serve immediately, garnished with your desired toppings or transfer to a sealed container and refrigerate for up to 3 days.
- Eat with fresh pita bread or you can use it as a dip for falafels or in salads and sandwiches.