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Hummus ©️ Nel Brouwer-van den Bergh

Hummus

Prep Time 12 hours
Cook Time 1 hour 10 minutes
10 minutes
Total Time 13 hours 20 minutes
Course Side Dish, Snack
Cuisine Middle Eastern
Servings 12

Ingredients
  

Ingredients

  • 1 3/4 cups cooked chickpeas, drained; recipe below you could use canned, cooked chickpeas (but less preferred)
  • 1/4 cup tahini; recipe below you could use tahini from the store (but less preferred)
  • 1/4 cup lemon juice
  • 3/8 cup ice cold water
  • 1 large clove of garlic
  • a few pinches of salt
  • a good pinch of chili powder
  • a squeeze of the pepper mill

Ingredients to make 1/4 cup tahin

  • 1/4 cup hulled sesame seeds
  • 2 tbsp sesame oil can be replaced by olive oil

Ingredients to make 1 3/4 cup cooked chick peas

  • 2/3 cup dry chickpeas
  • 1 1/2 quart (1.4 liter) water
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions
 

Making the tahini

  • Measure 1/4 cup of the hulled sesame seeds (ie without the husk; the lighter seeds).
  • Heat the seeds in a flat iron pan and move them around to make them one to two shades darker. Let them cool down
  • Grind these seeds in a small kitchen blender or in a similar accessory that may come with your immersion blender for 20 seconds
  • Add 2 tbsp of sesame oil (olive oil permissible) and grind for one more minute until a smooth thick dripping paste has formed. Reserve

Cooking the chick peas

  • Cover the chick peas with water overnight in the fridge or on the counter in the presence of the baking soda
  • Transfer all to a pan, add the salt and bring to a boil
  • Scoop off scum and empty hulls of the chick peas in the beginning of the boil
  • Continue to cook them at low heat for 60-70 minutes
  • Check for doneness of the peas after 60 minutes, and when done, drain and let them cool down

Instruction to make the hummus

  • Add to the tahini in the kitchen blender the lemon juice and mix for one minute, thereby checking or re-arranging the mixture in the blender once with a chopstick or spoon
  • Add the peeled garlic clove and pulse
  • Then add the drained, cooked chickpeas and 1/4 cup of the ice cold water. Pulse and mix. Ensure there is no whole chickpeas left.
  • Bring to taste by adding chili powder, pepper and salt. You may add some olive oil if so desired. Add some of the remaining ice cold water if you like the paste a bit thinner.

Notes

Method: no heat treatment
Food allergy & intolerance information: nuts, chick peas (similar to soy)
Keyword chick peas, hummus, sesame, tahin, toasted sesame