Delicious Hummus from Scratch

Delicious Hummus from Scratch

If there's one food my whole family really love, it's Hummus.  Hummus is a tasty savory spread/dip made from chickpeas (a.k.a garbanzo beans), tahini, lemon juice, cumin, and, depending on your taste, garlic.  I've been experimenting with making hummus from scratch. My first recipe was Mark Bittman's, which appealed because you simply put all the ingredients into a food processor and puree until smooth. I really liked this version, although mine came out rather thick. I added coriander and sumac and everybody really liked it.

A friend then brought his own version of homemade hummus for a picnic lunch and it was outstanding. And he had used canned chickpeas!  The recipe is from the cookbook Zahav by Michael Solomon, an Israeli recipe. This recipe produces a super light, almost fluffy, hummus with a meringue  -like shine.  It does involve a lot more washing up, but I think it's worth it. You make the a tahini sauce first, then add the chickpeas.

Here's my adapted recipe:

Chickpeas from scratch:

Soak chickpeas in water overnight. They will double in size. Cook, partially covered until very tender (about and hour and a half).


  • 1/2 head of garlic
  • 1/2 cup fresh lemon juice
  • 1 cup tahini
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
Read the whole recipe on Albion Cooks