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A simple recipe for a classic dip.


  • 1-3/4 cups dried chickpeas

  • 1/2 cup sesame tahini

  • 1/4 cup cold water

  • 1/4 cup fresh lemon juice

  • 1/2 teaspoon ground cumin

  • 3-4 cloves garlic, mashed

  • 1 tablespoon quality extra-virgin olive oil


  • 1.

    Soak the chickpeas for 8 hours with the baking soda in cold water to cover.

  • 2.

    Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes.

  • 3.

    Drain, reserving a bit of the liquid.

  • Make the tahini sauce::

  • 1.

    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.

  • 2.

    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.

  • 3.

    Add the tahini sauce and process until just mixed.

  • 4.

    Scrape the mixture into a bowl. Stir in the olive oil.

  • 5.

    Serve with pita bread, whole-grain crackers, or carrot sticks.

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Posted by Report
Are tinned chick peas ok? And how long will this keep for
Posted by Florence16Report
Looks like a great recipe...just wanted to know how much baking soda to use for soaking the chickpeas?