Recipe Hummus #Palestine #Authentic


Hummus with Tahini recipe


250g chickpeas, soaked in cold water overnight
2 lemons, juice of
3 tablespoons tahini
3 garlic cloves, crushed
salt to taste
4 tablespoons olive oil


1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
2 sprigs parsley, finely chopped


Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.

Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.

Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.

Serve with warm pita bread for dipping.

♦ ♦ ♦   Tips   ♦ ♦ ♦


use bicarb’ of soda in the soaking water but make sure you rinse the chickpeas before boiling

soak dried chickpeas overnight for the best results

quick start – use boiled hot water (not tap hot water) if you’re pressed for time


remove the froth from the water as you boil the chickpeas

simmer soaked chickpeas for 1-2 hours for nice soft chickpeas
simmer canned chickpeas for half an hour

don’t forget to save some of the cooking water for the blend!


a traditional pestle will give texture
a blender will make it ‘creamier’

use the same pestle to mash that you crushed the garlic and spices with for little extra flavour

crush the garlic and salt in a mortar, use the pestle to mash the chickpeas for extra flavour

from  book – Arabesque


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