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A simple recipe for a classic dip.
Soak the chickpeas for 8 hours with the baking soda in cold water to cover.
Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes.
Drain, reserving a bit of the liquid.
Make the tahini sauce::
Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest for salad dressings or sandwiches.
Put the drained chickpeas in a food processor and process to a rough puree, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth.
Add the tahini sauce and process until just mixed.
Scrape the mixture into a bowl. Stir in the olive oil.
Serve with pita bread, whole-grain crackers, or carrot sticks.
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