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Hummus Hummus Hummus Hummus
13h 20 m


150 gr
Tahini (sesame paste)
1.5 tbsp. spoons
Olive oil
50 ml + 1 tbsp. serving spoon
2 cloves
Lemon juice
1 tbsp. the spoon
Ground red pepper
to taste
Ground black pepper
to taste
2 pinches


Hummus stap 1
Pour chickpeas with cold water and leave for 12 hours. This is convenient if you want to soak peas in the evening, and in the morning start cooking hummus.
If you want hummus today, that is, the second scenario - you can soak the chickpeas for 2 hours.
Pour swollen chickpeas with a liter of water. Cook for 2 hours.
If you follow the second scenario - cook for 3-3.5 hours. Chickpea increased 2.5 times: out of 150 g, I got 375 g.
From the finished chickpea to a separate container, drain the liquid through a sieve - we will need it.
Cool the chickpeas to room temperature.
I cool quickly and use ice for this. If you have cooled the same way, be sure to drain the water.
Hummus stap 2
At room temperature chickpeas add salt, olive oil, lemon juice, red and black pepper and garlic.
Add sesame paste (tahini).
By the way, if you don’t have any paste, you can make sesame paste yourself: you fry sesame seeds, add vegetable oil to it, then carefully beat with a blender and get the same mass as mine. This is called tahini pasta.
Thoroughly kill everything with a blender.
Hummus stap 3
Add 3 tablespoons of the liquid in which the chickpeas were boiled.
Again thoroughly beat with a blender.
Ready hummus pour olive oil. You can store it in the refrigerator for up to 5 days, covering it tightly with a film and watering it with vegetable (preferably olive) oil.
Serve hummus with pita, bread or pita bread. This is a very tasty snack!
Recipe Type