RECIPE : Chickpea Hummus


1 cup dried chickpeas

½ cup olive oil

½ cup tahini

¼ cup lemon juice

1 tsp cumin

2 cloves of garlic

1.5 - 2 tsp salt

Cooking liquid to thin out hummus

Optional toppings:

Smoked paprika

Fresh parsley


Roasted chickpeas

Black sesame seeds


  • Remove any chickpeas that are discoloured or broken.
  • Transfer the chickpeas to a sieve and rinse.
  • Soak dried chickpeas in four cups of water for 10-12 hours or overnight with 1 tsp salt. This will help them to soften and the skins will also come off easier.

     Cooking chickpeas in a high pressure pot:

    • Drain chickpeas and add to pressure cooker with 2 cloves of garlic and three cups of water
    • If you want creamy hummus, cook the chickpeas for 25 minutes on high pressure and then 30 minutes natural release. The cooking time could be shortened to 18 minutes but the hummus will not be as smooth.
    • Drain, reserving one cup of the cooking liquid
    • Re-use the garlic in the hummus

    Cooking chickpeas on a stove:

    • Add soaked chickpeas to 3 cups of water and 2 cloves of garlic and simmer for 1.5-2 hours until chickpeas are soft.
    • Reserve 1 cup of cooking liquid and re-use the garlic in the hummus.

    Blending the hummus:

    • Place the cooked chickpeas and garlic, tahini, lemon juice, cumin and salt in the bowl of a food processor fitted with the blade attachment. Blend for 3-5 minutes until the hummus is smooth. Add some of the extra cooking liquid until hummus has reached the desired consistency.
    • Place in container. Hummus can be kept in the fridge for up to 5 days.
    • When serving, add olive oil and extra toppings and serve with crackers and crudités.

    Recipe from Wooden Spoon Kitchen

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