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November 28, 2009 By Katia Faraj


500g dried chickpeas
2 tbsp bicarbonate of soda
1½ tbsp tahini
1 tbsp lemon juice
1-2 cloves garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped


Place chickpeas in a large saucepan.
Add enough hot water to cover by at least 10cm (they will absorb the water and increase in size).
Add bicarbonate soda and leave to soak overnight.
After soaking, rinse chickpeas, return to saucepan and cover with hot water.
Bring to the boil and cook for approximately 1 – 2 hours (or until their skins peel off).
When chickpeas are soft and the skins are loose, drain and allow them to cool.
Place the chickpeas in a food processor and blend until soft and creamy.
Add tahini, lemon juice, garlic and salt and blend again until the mixture is well combined and smooth.
Place the mixture into a serving bowl and make a well in the centre, deep enough for the oil to be poured in.
Sprinkle paprika and chopped parsley on top. Storing Hummus Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month.
Add a little olive oil if it appears to be too dry.

Written by

Katia Faraj

1 Review



My favourite Lebanese dish! yumyyyy

December 2009

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