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Classic Hummus

Hummus is one of the most popular Middle Eastern Dip. It can be used as a spread on sandwiches, wraps and even made a bread with it. Hummus is known as the poor man's food in the Middle East and it is a versatile dish. It can be served as a snack or with any meal of the day -- it is served for breakfast for Israel. It is an easy and delicious way to add protein to the diet.
Author: Pavani
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Prep Time: 20 mins
Total Time: 20 mins
Course: condiments
Cuisine: egypt
Servings: 3 cups


  • 2 cups Chickpeas chickpeas , cooked or about 1½cans of that are rinsed, drained and warmed in the microwave
  • ¼ cup Lemon juice
  • 1 clove Garlic
  • ¼ cup Tahini , more if needed
  • to taste Salt Pepper &


  • Puree warm chickpeas, lemon juice, garlic and ¼cup of water in a food processor 3~4 minutes, or until smooth, scraping down sides of bowl if needed.
  • Add tahini and puree 2 more minutes or until the mixture has the consistency of soft cream cheese, adding 1~2tbsp more water, if necessary. Season with salt and pepper. Sprinkle some paprika and drizzle olive oil on top. Serve with pita bread, tabbouleh and falafel.
  • How to cook Chickpeas from Scratch: Rinse and drain dried chickpeas and soak them for 8 hours or overnight. I wasn't too prepared to make this dish, so I soaked the chickpeas in hot water and kept changing the water every 1 hour and the chickpeas were nice and soft in about 5~6 hours.
  • Drain soaked chickpeas, then rinse and drain again. Place the chickpeas in a large pot with 10 cups of water, bring to a boil. Reduce the heat to low and simmer 90 minutes. Stir in 1tsp baking soda, if desired, after the first 1 hour to get creamy smooth chickpeas. Remove from heat, cover pot and let stand for 30 minutes. Skim off any chickpeas that have floated on top. Drain well.
  • I usually pressure cook my chickpeas which gets done with much less water and in much less time.
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