Classic Hummus
Hummus from dried chickpeas cooked until very soft, with raw tahini and lemon.
- Servings
- 6
- Prep
- 15 min
- Cook
- 1 h 30 min
- Total time
- 1 h 45 min*
- Difficulty
- Medium
- Cuisine
- Levantine
* Plus at least 8 hours overnight soaking in the refrigerator.
VegetarianVeganMake aheadSide
Ingredients
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- 250 g dried chickpeas
- 150 g raw tahini
- 1 pc lemon — juiced
- 2 pc garlic cloves
- 2 tbsp olive oil — to serve
- 1 tsp salt
Method
- Soak the chickpeas in cold water in the refrigerator overnight, at least 8 hours.
- Drain, rinse, and cover with fresh water in a large pan.
- Cook for 60–90 minutes, until a chickpea crushes easily between two fingers. Skim off any foam that rises.
- Drain, keeping a cup of the cooking water.
- Blend the chickpeas with the tahini, garlic, lemon juice and salt until smooth, loosening with the cooking water until it is as thick as you like it.
- Serve spread on a flat plate with olive oil poured over.
Before you cook
- Soak the dried chickpeas in plenty of cold water in the refrigerator, not at room temperature.