Middle Eastern
Hummus I
A community recipe for Hummus I, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 1 cup Chickpeas
- As needed Water
- 1 teaspoon Baking Soda
- 2–3 cloves Garlic
- 1 teaspoon Salt
- As needed Tahini and water, to make a paste
- As needed Cumin
- As needed Coriander Leaves
- As needed Salt to taste
Make it
Method
- 1
The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.
- 2
Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.
- 3
Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.
- 4
Pour out the water. If desired, some can be reserved to add later, for extra flavor.
- 5
Mash the chickpeas by pressing them through a pasta sieve or use a food processor.
- 6
Let it cool for 10 minutes.
- 7
Add tahini and water until you get the right consistency.
- 8
Season with salt, ground cumin, and coriander leaves.
Source & rights
Where this recipe comes from
Adapted from “Hummus I” by Wikibooks contributors, revision 4515548, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.