Uploaded March 2026 | Updated September 2026, 1 day ago
Chickpea Hummus (makes about 4 1/2 cups)
Adapted from Yotam Ottolenghi and Sami Tamimi in Jerusalem: A Cookbook
• 1/2 lb dried chickpeas (garbanzo beans) OR two 15-oz cans (@ 4 c.), drained and rinsed
• 1 – 2 cloves of garlic
• 1 c. sesame tahini
• 3-4 T fresh lemon juice
• 1 1/2 teaspoon salt
• 1/2 to 1 teaspoon ground cumin, to taste
• 6 – 7 T ice cold water
• Olive oil and ground sumac for garnish (optional)
If you are using dried beans, start here:
1. Soak the chickpeas overnight in water that covers them by at least 2”.
2. The next day, drain the chickpeas and place them in a saucepan with the baking soda and stir to coat them. Add fresh water to cover them generously and place them on the stove to boil. Once boiling, they will produce foam that will try to boil over. Skim off the foam. When the foaming stops, cover loosely and lower the heat to a simmer for about 30 to 40 minutes, until beans are very soft. Allow to cool.
If you are using canned beans, start here:
3. Place all but a handful of the beans in the bowl of a large food processor, along with the garlic, tahini, lemon juice, salt, and cumin.
4. Blend in the processor until mostly smooth. With the processor running, slowly pour in the cold water through the top opening. Adjust the quantity of water you use to achieve the consistency you like. Taste and adjust seasonings accordingly.
5. To serve, spread the hummus on a plate or shallow bowl and garnish with reserved garbanzo beans. Sprinkle with ground sumac and drizzle with olive oil if desired. Serve with pita triangles or other items for dipping.
Chickpea Hummus (makes about 4 1/2 cups)
Adapted from Yotam Ottolenghi and Sami Tamimi in Jerusalem: A Cookbook
• 1/2 lb dried chickpeas (garbanzo beans) OR two 15-oz cans (@ 4 c.), drained and rinsed
• 1 – 2 cloves of garlic
• 1 c. sesame tahini
• 3-4 T fresh lemon juice
• 1 1/2 teaspoon salt
• 1/2 to 1 teaspoon ground cumin, to taste
• 6 – 7 T ice cold water
• Olive oil and ground sumac for garnish (optional)
If you are using dried beans, start here:
1. Soak the chickpeas overnight in water that covers them by at least 2”.
2. The next day, drain the chickpeas and place them in a saucepan with the baking soda and stir to coat them. Add fresh water to cover them generously and place them on the stove to boil. Once boiling, they will produce foam that will try to boil over. Skim off the foam. When the foaming stops, cover loosely and lower the heat to a simmer for about 30 to 40 minutes, until beans are very soft. Allow to cool.
If you are using canned beans, start here:
3. Place all but a handful of the beans in the bowl of a large food processor, along with the garlic, tahini, lemon juice, salt, and cumin.
4. Blend in the processor until mostly smooth. With the processor running, slowly pour in the cold water through the top opening. Adjust the quantity of water you use to achieve the consistency you like. Taste and adjust seasonings accordingly.
5. To serve, spread the hummus on a plate or shallow bowl and garnish with reserved garbanzo beans. Sprinkle with ground sumac and drizzle with olive oil if desired. Serve with pita triangles or other items for dipping.
