Hummus Recipe




  1. Soak chickpeas overnight in a bowl of water and 1 Tbsp of baking soda.
  2. The next day, drain and rinse the chickpeas and put them in a large saucepan.
  3. Add water until it reaches 1 inch above the chickpeas.
  4. Add the remaining 1/2 teaspoon baking soda and bring the chickpeas a boil.
  5. Cook covered over low heat for 2-3 hours until the peas become VERY soft.
  6. Be patient with this step as undercooked chickpeas will yield a lumpy texture.
  7. Cool slightly, drain and save some of the cooking liquid.
  8. Put the chickpeas in a food processor, add 2/3 of the cup of raw tahini and process until almost smooth.
  9. Add some of the cooking liquid if it is too thick.
  10. Season with lemon juice, garlic and salt..
  11. If you want it to be a bit more creamy, add the remaining tahini.
  12. Now you can add any other spices. I garnished the top of the hummus with a dash of turmeric, paprika and thyme.