Posted at 10:26 pm on December 21st, 2006

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Nothing about this recipe makes it particularly better than other hummus recipes, but I thought I’d share the proportions I like.

Fresh chickpeas are very important. The ones that come in a can or a jar tend to introduce a chemical flavor. You can get away with using garlic from a jar, but I think it’s a little more bitter than fresh garlic.

And always use fresh salt. It’s best if you mine it yourself.


  • 1/3 lb dry chickpeas
  • water
  • 1 T crushed garlic
  • 3 lemons
  • 1/2 c tahini
  • 1/2 T salt
  • 1/2 t paprika


Soak the chickpeas overnight, then boil them until they’re tender.
Meanwhile, crush the garlic, squeeze the lemons, and measure the tahini.

Puree the chickpeas in a food processor, scraping the sides a few times
to chop them up well. Blend in the tahini, lemon juice, and garlic.
Add the water, a little at a time, until the mixture is slightly more
watery than you’d like it.

Finally, mix in the salt and paprika. Transfer the hummus to a container
to let it set.

One Response

  1. Rosie said:

    I bought myself a self-birthday present of a food processor just so I could make this! Tasty!

    September 27th, 2008 at 7:36 am

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