Hummus ​(Chickpea) Spread

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  • 1 kg dry chickpeas, soaked in water overnight
  • 7 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 cup raw tahini (sesame paste)
  • Juice from 2 lemons
  • Olive oil


  1. Drain chickpeas, cover with fresh water and bring to a boil in a deep pot.
  2. Cook until soft (about 2 hours).
  3. Drain and reserve a little cooking water for the blending process and some kernels as garnish.
  4. In a blender or food processor, blend together all ingredients adding cooking water as necessary until a uniform and smooth texture is obtained.
  5. Garnish with chickpeas and serve.