← Back to Search Results
Middle Eastern
Hummus Recipe-2798

Photo by: Joey DeLeo
Comments: 0


I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better when it is made with dried chickpeas found at Middle Eastern or Indian food stores. First I soak a large quantity overnight, cook some, and then drain and freeze the rest in two-cup batches in plastic bags. Whenever I need them for hummus, falafel, or for the many chickpea soups and stews in this book, I just take them out of the freezer. When substituting canned beans, figure that one cup of raw chickpeas equals two cups of cooked or canned. Some old-time cooks in the Middle East either peel cooked chickpeas or pass them through a food mill before using them. I find there is no need for this laborious extra step. I add to my hummus a little bit of cumin, which blends beautifully with the garlic and lemony flavor.

Yield: About 4 cups, or 6 to 8 servings


  • 1 cup dried chickpeas
  • 1 cup tahina (tahini)
  • ½ cup lemon juice or to taste
  • 2 cloves garlic, or to taste
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • ½ teaspoon ground cumin, or to taste
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pine nuts
  • Dash of paprika or sumac
  • 2 tablespoons chopped fresh parsley or cilantro


1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.

2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about on hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.

3. Drain the chickpeas, reserving about 1½ cups of the cooking liquid. Set aside ¼ cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least ½ cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.

4. Heat a frying pan and odd 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.

5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.

6. Serve with cut-up raw vegetables and warm pita cut into wedges.


You can also add cayenne pepper to the hummus.

Sometimes leftover hummus tends to thicken—just add some water to make it the right consistency.

© 2001 Joan Nathan

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

334kcal (17%)
251mg (10%)
24g (37%)
3g (16%)
0mg (0%)
3mcg RAE (0%)
8mg (14%)
158mg (16%)
4mg (25%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-explorations Baked Explorations
by Matt Lewis
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mom-a-licious Mom-a-Licious
by Domenica Catelli
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-sweet-life The Sweet Life
by Kate Zuckerman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-for-friends Cooking for Friends
by Gordon Ramsay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?