by Marianna Gol

Hummus, the chickpea purée found on every Middle Eastern menu, is a classic companion to shish kebab. This recipe calls for canned chickpeas creating a smoother hummus.

YIELD: 4 Cups | Source: Internet


  • 500 gr. chick peas, soaked overnight and cooked for two hours
  • 1 tsp. baking soda
  • ¾ cup cooking liquid
  • ½ cup fresh lemon juice (about 2 lemons)
  • 6T. Tahini
  • 3 garlic cloves, peeled and crushed
  • salt
  • olive oil
  • paprika
  • cumin
  • warm pita bread


  1. Soak the chickpeas over night and cook for two hours adding the baking soda. Reserve some of the cooking liquid.
  2. Peel at least 2/3 of the chick peas and put them into the jar of a blender or bowl of a food processor, add the reserved liquid and ¼ cup water, cover, and blend to a semi-smooth paste.
  3. With motor still running, add lemon juice through hole in blender lid or feed tube of processor. Add Tahini, garlic, and salt to taste and purée until very smooth, about 2 minutes. Adjust seasonings.
  4. Garnish hummus with some olive oil and paprika. Serve with wedges of warm pita bread.

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