Hummus bi Tahini

Hummus 2014jul20

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


I didn't expect to taste the difference between freshly made hummus and store-bought hummus. When you make hummus from scratch, there are distinct notes of chickpea, a fresh and unique taste that is typically not present in conventional hummus. This recipe does not require overnight soaking of the chickpeas, but does require a pressure cooker. You can make the hummus ahead of time


1 cup chickpea, dry
1 cup tahini
3 lemons
6 cloves garlic
salt to taste

olive oil
pine nuts
smoked paprika
mint, minced
parsley, minced


  1. Soak chickpeas in room temperature water for about 4 hours or until the chickpeas have nearly doubled in size.
  2. In a pressure cooker, pour the chickpeas and its soaking water in. Allow about 2-3 inches of water to cover the chickpeas. Follow your pressure cooker manually to fully cook the chickpeas. I cooked the chickpeas for 40 minutes, but cook time may be different for you, especially if you live in high altitude like me.
  3. Once the chickpeas have cooked, allow it to cool completely. While it is cooling, juice the lemons and peel the garlic.
  4. In a food processor, combine the chickpeas, tahini, lemon juice, and garlic cloves. Blend until smooth. Salt to taste.
  5. To serve, drizzle olive oil and sprinkle all the recommended garnish spices. The garnish is completely optional. The hummus is great on its own!


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