Traditional Hummus

If using dried chickpeas, this recipe will take a little longer, but it's worth it! You can shorten the time by using canned.

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings cup

¾ cup chickpeas dried, (or 2 cups canned and rinsed)
water
⅓ cup juices (that is left after boiling dried chickpeas)
3 tablespoons lemon juice to taste
3 tablespoons tahini (ground sesame seeds – usually found near the peanut butter in the grocery store)
1 clove garlic
1 tablespoon olive oil
⅛ teaspoon salt or more if preferred

If using dried chickpeas pick over and rinse them. Put them in a Tupperware container or bowl with water to cover by 2 inches. Soak them in the fridge overnight. The following day rinse them again and then put them in a small pot with fresh water to cover by 2 inches. Bring to a boil and then simmer for 90 minutes. Reserve the cooking liquid/juices.
If using canned chickpeas rinse them with water.
In a food processor combine the soft chickpeas, ⅓ cup cooking liquid (or fresh water if using canned chickpeas), lemon juice, tahini, garlic, olive oil, and salt. Blend until smooth and add more liquid if a thinner sauce is preferred.
Garnish with paprika if serving as a dip.

We recommend organic ingredients when feasible.

Nutrition Facts

Traditional Hummus

Amount Per Serving

Calories 617 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 6g38%

Sodium 346mg15%

Potassium 611mg17%

Carbohydrates 48g16%

Fiber 11g46%

Sugar 7g8%

Protein 22g44%

Vitamin C 21.9mg27%

Calcium 124mg12%

Iron 5.5mg31%

* Percent Daily Values are based on a 2000 calorie diet.