How to make it

  • Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
  • Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and enough of the cooking liquid to obtain a soft creamy consistency.
  • Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika (this is usually done in the shape of a cross) and a little parsley.
  • Serve with warm pita bread for dipping.
  • Serves 4-6.

Reviews & Comments 5

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    " It was excellent "
    aussie_meat_pie ate it and said...
    This sounds awesome - cant wait to try it, thank you for sharing.
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  • zr 9 years ago
    Sounds terrific..simple, flavourful. Wondering if you've tried a jalapeno or roasted bell pepper version. We get ready made hummus called Sabra..but its very rare and hard to get.
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    " It was excellent "
    virtualsteve ate it and said...
    Yep a perfect recipe for Hummus - I actually made it at 4 times (to feed 16-24 persons) - cause I damn love this stuff and it keeps well in the fridge for a week or two in little sealed containers. :)
    Was this review helpful? Yes Flag
  • laurakaay 10 years ago
    This sounds so creamy and dreamy! I saved it and I'll try it soon, thanks for posting it.
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  • jennyhs 10 years ago
    I would like to try this hummus with baby carrots. Healthy and yummy!
    Was this review helpful? Yes Flag

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