Chickpea hummus

Step 1 of 4

Rinse the dried chickpeas and soak them overnight (about 12 hours) in three times their volume of cold water.

  • Cooking pulses: Beans have no quarrel with salt; what makes them stubborn is acid, hard water and old age.
Back to recipe

720 min

00:00

Ingredients

  • 500 gCHICK PEA IN UNSALTED WATER
  • 90 gSESAME SEED PASTE TAHINI, WITHOUT ADDED SALT
  • 45 gLEMON JUICE, UNSWEETENED, UNDILUTED
  • 6 gGARLIC
  • 4 gSALT, AVERAGE
  • 45 gWATER, TAP WATER
  • 30 gOLIVE OIL

Method

  1. Rinse the dried chickpeas and soak them overnight (about 12 hours) in three times their volume of cold water.
  2. Drain, cover the chickpeas with fresh water and simmer without salt until very soft, 60–90 minutes; drain and let cool.
  3. Blend the tahini with the lemon juice, crushed garlic and salt, then add the chickpeas and blend for 4–5 minutes, gradually adding the ice-cold water, until smooth.
  4. Finally stir in the olive oil, taste and serve in 60 g portions, or cover and refrigerate.