Real Hummus recipe

Making hummus isn’t too hard, but it’s not all about having the right recipe. Our simple recipe for traditional homemade hummus, comes with a little of our hummus-philosophy.

See also:

Quick Tahini Recipe

Arbis chickpea snack

the Real Falafel recipe 

[These three are all far less intellectually challenging]

There’s nothing like good, healthy, homemade hummus, and there’s no reason for you not to try making it. Making good Hummus isn’t just about having a good recipe, though. True, there are quantities to keep and procedures to follow, but in order to make a really good hummus you must you should go into a certain state of mind (and preferably practice it for years).

Home made hummus. Mine.

You shouldn’t, and can’t, compete with people who have been making hummus all their lives. On the other hand, you can still make a very tasty hummus the first time you try. It will taste 10 times better than any packaged hummus you can buy, and be 10 times healthier as well (read more here). With time, you will get the touch and become a hummus expert.

A hummus made right, will not make you feel heavy or bloated after you eat it. It will not make you – excuse my French – fart like crazy, either. It should go down smoothly, leaving you light and happy, and in a cheerful mood.

To solve the gas problem, BTW, you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. That’s all (and if you’re extra sensitive, put one bay leave into the cooking pot).

Also, washing the chickpeas well between every two steps of the making, will help you leave out the aftertastes.

There are lots of different hummus recipes. I came across dozens of hummus recipes, and practically tried them all. The recipe before you, is the best in my opinion. Accurate and well tested – although you should feel free to experiment. Good luck!


[4 extra-large bowls of Hummus]

1 cups dried chickpeas (the smallest you can find)

1/2 cup tahini

juice from 1 squeezed lemons

1-2 garlic cloves

1/2 teaspoon cumin

1 tablespoon + 1/8-1/4 teaspoon baking soda


olive oil



How do I make that into Hummus? (Directions)

[Brut: 10-20 hours. Net: 30 minutes]

1. Pour the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley.


254 Responses to “Real Hummus recipe”

  1. The emerging hummus market at Humus101 - Humus Secrets on March 5th, 2007 4:00 am

    […] In Israel, a recent study has decreased packaged hummus sales a bit, showing it’s nutritional value is inferior to that of a freshly made hummus. Since ”hummusiot“ – restaurants which specialize in hummus – are very common in Israel, it is relatively easy to replace the industrial substitute with the original dish. Israeli manufacturers such as Strauss, Tsabar and others, address Israeli market with low calorie products for some time, and there are also a few health food restaurants in Israel, selling organic hummus. But the simple truth is there nothing like the freshly homemade hummus (and here is our hummus recipe, btw). Share:Instant Social Bookmarks […]

  2. dan bennett on March 15th, 2007 3:49 pm
  3. the chocolate lady on April 12th, 2007 10:37 am

    Please have a look at my hummus recipe.
    I do think it is one of the best.

  4. Josh on April 12th, 2007 11:55 am

    I have a specific problem: My wife is allergic to sesame, and as a result I can’t make hummus with Tehini. Has anyone experimented with making hummus without that ingredient?

  5. Mare on April 13th, 2007 11:28 pm

    If this tastes even half as good as it looks… Mmmm.

    Josh, can your wife tolerate just a litte Oriental sesame oil, such as Kadoya? I once used that (it doesn’t take much!) when I was out of tahini, and it was pretty good.

  6. jaebird on April 15th, 2007 11:34 pm

    In regards to your wife’s allergies:

    A teaspoon of PENUT BUTTER – two teaspoons should suffice. However, liquid amounts have to be slightly lowered to compensate.

    OR, grinding up SUNFLOWER SEEDS works very well as a substitue.

    Both of these come out sweeter (specially the penut butter one). Usually I up the garlic scale to compensate.

    Hope this helps, for the love of hummous.

  7. musicalchef on April 17th, 2007 11:39 pm

    Yes, I’ve seen Alton Brown make it with peanut butter. Health food stores should sell the unsweetened variety.

    Thanks for the recipe. I love hummus! What does the baking soda do?

    The best hummus i’ve ever had was in La Shish in Detroit. But i’m moving to Jordan soon, so that might change…

  8. Bao on April 24th, 2007 5:20 am

    I tried to make hummus from dried chick peas last night. I did the steps more or less as stated above but the outcome is that the chick peas is lacking taste. I can taste a bit of the the garlic and lemon but the chick peas base is just plain, like a loaf of bread. What might be the reason for this problem? I just got a food processor and want to make some good homemade hummus for my family ;->

  9. shooky on April 25th, 2007 2:42 am

    Dear Bao,
    Next time you make hummus pay attention to these things:
    a. You should look for chickpea with smaller grains, not the Mexican garbanzos.
    b. see that you are using a really good tahini – taste it, if it’s good it should taste good also when it’s raw. The name Al-Wadi popped-up here, as a possible good brand.
    c. in principle, the flavor of most ingredients may vary. So feel free to experiment with the amounts. A little more of this, a little more of that – if you know both the desired taste and texture, you should come around it sooner or later.

  10. Dayna on April 26th, 2007 4:20 pm

    Do you know of a good website that chickpeas can be ordered on? A Whole Foods store is about 2 hours a way – do you think they are stocked there? There is a small health foods store in my city – what types of chick peas should I ask them to carry? Thanks so much!

  11. Bao on April 29th, 2007 6:53 am


    Thanks for your advice. I think the chick peas is the vital part of the recipe and I guess I just got it wrong. I am not sure if I used the Mexican garbanzos but the brand is ‘Goya’. Is there any brand or shop that you recommend?


  12. Jillyanne on May 7th, 2007 8:05 pm

    Mmmm. I can’t wait to try it. What a great blog and recipe. I am orginally from Detroit and miss the delightful hummus I could get there. Living in Indiana, nothing compares. I’ll just have to make my own!

  13. shooky on May 7th, 2007 8:32 pm

    Jillyanne – thanks for your kind compliments. This blog is still very young. It Hebrew older brother, which is 6 month older, is already affecting the local hummus market. We got a lot of fans, sending us emails constantly. Everybody in the hummus places knows us, and since we also post reviews there, they are also eager to be reviewed.
    This will probably take longer, but the ultimate goal of this blog is to do the same in the US.
    Good luck with the recipe!

  14. oana on May 7th, 2007 9:38 pm

    If I were to use canned chickpeas instead of cooking dried ones what quantity should I use?

  15. Jillyanne on May 11th, 2007 6:21 pm

    A few questions about the recipe

    1) What tempature or level do I cook the chickpeas? Do I boil them rapidly?

    2) Should all of the peels come off when cooking? What happens if they don’t? Is this a sign that the chickpeas haven’t been cooked long enough?

    3) Can I make my own Tahini? What goes into it?

  16. shooky on May 12th, 2007 3:41 pm

    Jillyanne –
    1. “soft” boiling is best.
    2. making your own tahini is not simple, but in the future we’ll supply a relatively easy recipe.

  17. Jillyanne on May 14th, 2007 9:40 pm

    Thanks. I would appreciate the Tahini recipe.

    What about the peels of the chick peas? Should I look for those all to boil off, or will some remain? Will I need to manually remove them before I put them in the food processor.

  18. shooky on May 14th, 2007 10:05 pm

    Jillyanne –

    This is REALLY a good question.

    Soon, I will write a post with some tips about this. Meanwhile:

    Chickpea peels tend to peal off during cooking, but every variety behaves a little differently. Ideally, the peels will float and you could simply scum them with a spoon.

    A simple way to achieve that is to drain the chickpeas after some 45-60 minutes of cooking, then put them back in clean cold water, boil it, and cook on. Most of the peels should separate from the grains in the process.

    In some cases this not enough, and some manual help is needed. If the peels are stubborn, you can also roll them gently between two clean kitchen towels, before putting it back to the pot.

  19. Hummus with Pretzel Crisps?! | The Hummus Blog on June 19th, 2007 10:37 pm

    […] this is not a very nutritious choice, nor is it dietary or even that tasty. Not compared to real homemade hummus, or a hummus served at a good hummus place. It’s an OK food I guess. A little better than the […]

  20. The Married Guy Cook » Blog Archive » Hummus Blog on June 22nd, 2007 4:28 pm

    […] in the course of finding the reference recipe there for hummus that I used in my experiment, I neglected to note that the source was in fact a blog; The Hummus […]

  21. LM on July 15th, 2007 11:44 pm

    Because it takes quite a bit of time to make Hummus, how long can I expect it to last refrigerated? Thank you!

  22. shooky on July 16th, 2007 2:43 am

    LM – It’s best to eat it in the first 1-2 days after you make it. If it becomes too thick, add some water.

  23. Betsy M on August 6th, 2007 6:44 pm

    I need a good source for dried small chickpeas. I think the organic ones sold at Whole Foods in my area, are the Mexican ones.

    Anyone find one?

  24. Roger H on August 9th, 2007 11:05 pm

    Has anyone tried cooking the beans in a pressure cooker? I’m just wondering what the approximate cooking time would be.

  25. shooky on August 10th, 2007 2:28 am

    Roger – well, yes, I’ve tried it. I don’t have a pressure cooker today, but I had one in the past. It’s about 30 minutes until the chickpeas are fully cooked. It may take a little longer or shorter, depending on the chickpea variety, size of the cooker etc. Feel free to share with us your findings after you make your own research.

  26. Bruce on August 30th, 2007 8:34 pm

    I have been trying to duplicate a hummus recipe for 7 years with no success. This recipe is prepared by a Jordanian man, and it is addictive. I have eaten alot of other peoples hummus and all are good, but his hummus I never get tired of. The problem is, that he shut his restraunt down and I can no longer get his hummus. I know this is an impossible question, but where do I begin learning his secret. I believe his hummus is what you hummus bloggers know so well. The taste lies in the consistancey and taste (not too beany, not to much tahini), I am losing this battle.

  27. Chuck on September 2nd, 2007 8:06 pm

    I too have a lot of canned chickpeas on hand. I’m thinking the conversion from the dried would be 2 or 3 cans. Has anyone tried this?
    Looking back to the Musicalchef’s entry: I use Baking Soda in my tomato sauces to cut down on the acid (meaning heartburn) content. Plus the kids think it’s cool when it foams up. ;O)

  28. Lydia on September 3rd, 2007 6:25 am

    I love making hummus and have experimented quite a bit with it. However, one problem that I always have is that it becomes very sick after about half an hour. I follow approximately the same recipe, as described above. I do use salt during cooking and do not leave chick peas to chill after I have grinded them. I also add water during grinding. How can I make hummus so that the texture stays soft and does not sicken over time?

  29. Keith Levenberg on September 4th, 2007 12:37 am

    Thanks for this recipe, made it today with Al Wadi tahina with excellent results. To answer Chuck’s question, I made it with canned chick peas that were about two cups each. Since the recipe says to soak 2 cups of dried chick peas til they double in volume (to four cups), I just used two cans so it started out at four cups already soaked and proceeded from there. 45 minutes to an hour in boiling water was enough.

  30. Bruce on September 4th, 2007 5:14 am

    Does anyone use a foodmill to sieve the chickpeas? I would like to know the name of a good foodmill. Thank you.

  31. Are Falafel and Tahini nutritious too? : The Hummus Blog on September 11th, 2007 8:30 pm

    […] In a recent posts I already explained how nutritious Hummus is (I’m talking about REAL hummus of course, freshly made from dried chickpeas. Here’s the recipe). […]

  32. Jennifer on September 14th, 2007 7:54 am

    This looks great! i have my dried chickpeas ready to sor thru! funny story tho – that I thought would have the hummus lovers laughing…..I recently made the mistake of buying hummus from the store – I hadn’t made it – but my sister does and it’s great and what can I say – I has a hankering…..the store bought stuff was just TERRIBLE!!!! I couldn’t even eat it – it was just icky and not nice. I told this to my sister – who was kind enough to bring me some that she made. When I was serving it up on a tray with pita wedges and carrots – my nephew (who is 4) innocently asked me “auntie jennifer – why would you buy icky hummus from the store?” I just started to giggle – I didn’t have a good answer and what can you say to that….outta the mouths of babes….. well i’m off to use this recipe to start making my own! hurray!

  33. shooky on September 15th, 2007 8:56 pm

    Jennifer – good luck with the hummus! Tell us how it came out.

  34. shooky on September 15th, 2007 9:08 pm

    Keith – canned chickpeas are hardly as tasty and healthy as dried ones. I dedicated a post to that. True it’s easier to make hummus with them, but than again – it’s also easier to buy packaged hummus.

  35. shooky on September 15th, 2007 9:17 pm

    Lydia – both tahini and hummus can absorb a lot of water, during the preparation but also after. You should always make the hummus a bit thiner than you want it to be – or eat it right away. If it gets too thick after some time in the fridge simply add a little warm water and mix it.

  36. foody on September 23rd, 2007 9:40 am

    A question.
    Does anybody know how to make musabacha (humus with some cooked beans intact)
    Try when you have made the humus not only a topping of olive oil but a mix of chopped green chillis a little garlic all in the juice of a lemon.Be advised pour this on sparingly. Serve with a quartered hard boiled egg in the middle and scoop up with pitta and quartered onion.
    Aside from cummin what are the herbs on the top. Shooky may know, at places like abu hassan and roni ful

  37. shooky on September 23rd, 2007 1:29 pm

    Foody –
    there’s a complete recipe in the Hebrew version of this blog, and if there’s a demand I’ll post it here too.

    But it’s actually pretty simple and much the same as making hummus, with minor exceptions: the chickpeas should be cooked until VERY soft, and you don’t use a food processor.

    There are different variations – some include tahini, cooked chickpeas AND hummus, and some without the hummus. The spicing should include lemon juice, salt, garlic, paprika and lots of parsley. Cumin is good but not vital. You can also make a hot pepper sauce like in Abu Hassan with the liquids from a conserved hot-pepper jar, with some lemon and garlic.

  38. Bruce on September 28th, 2007 5:58 am


    Please post the Hebrew version. I’ve been wondering about the sharpness of the blade on the food processor. It seems to either liquify or shread the grains, instead of making creamy. Thank you.

  39. Shooky on September 29th, 2007 6:45 pm

    This is what you need to know:

    A. If the falafel “melts” in the pan, It usually means too much moisture or over-grinding in the food precessor. Ask yourself: did you put the mixture in the fridge and let it thicken? Did you sqeezed the bread really good? Or have you accidentally added some of the soaking water into the mixture? Also, did you use white bread crumbles? Other breads aren’t good for this.
    Solution: add a little dry bread crumbles.

    B.”Disintegration” of the falafel in the pan ussualy means that the mixture is too thick – not enough moisture or or a too grainy mixtrure, which may be a result of a bad food processor blade, or a soaking proccess which was too short.
    Solution: add very little water and knead a little, or add soked and squeezed white bread to the mixture.

    Remember: you should be able to make fine looking burgers, which remain stable in shape when you play them in your hand.

  40. 2007 October 03 : The Hummus Blog on October 4th, 2007 1:57 am

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  42. Sarah on November 1st, 2007 4:13 am

    First of all: I love this website. I stumbled across it while looking at hummus photos on Flickr (yes, I have a hummus problem.)
    Anyway, I just wanted to share a tip related to storing hummus once you’ve made it (if someone else has already shared this, I apologize):
    I usually boil more chickpeas than I need for one batch of hummus, use the ones I need, then freeze the rest of the boiled (but still plain) chickpeas. When I take them out of the freezer I just throw them in boiling water for a minute or two then they are ready for hummus-making.
    A word of warning, this way the chickpeas will be a bit more watery than when they are freshly boiled, so add less water to the hummus/tehina mixture than you normally would. voila! instant “real” hummus.

  43. Jordan on December 10th, 2007 7:20 pm

    Completed this recipe today – amazing! There are soo many bad ones online.

    I found that making a good, flavoursome tachina first then adding the chick pea mush bit by bit works well. Just have to top-up the lemon and salt along the way. Yarden make a good raw tahini available in most Tescos in the UK (in the world foods section).

    Not quite Israeli standard yet, but working hard towards it.

  44. Dana Chazanov on January 9th, 2008 3:34 am

    Have eaten excellent hummus ful at AbuDabi on King George in Tel Aviv and also at Hummus Givataim at a mall (believe it or not).
    They were both delcious, warming, in a meat stew kind of way, and so nutritious.
    I see wonderful suggestions for hummus, but please fill me in on what the ful bean is and what the American name for the ful bean might be. How do you cook it and how along with the hummus? Do they both cook at about the same rate (different pots of course) and what are the other seasonings and herbs that are added? Also, how are the eggs cooked so they have the lovely brownish color.
    Anxiously awaiting a recipe so I can make it at home.

  45. shooky on January 9th, 2008 11:24 am

    Dear Sana,

    Ful is the Hebrew/Arab name for Fava Beans and Broad Beans. You should use the Fava (“Egyptian Ful”).

    In a later post I’ll give an exact recipe, but it’s basically very simple: soak it over night, than cook like the chickpeas. When the ful is completely soft (2-2.5 hours) add some salt, cumin and mashed garlic. Earlier during cooking, some people add chopped tomatoes.

    Traditionally, ful was cooked over a paraffin stove for many hours. So, try to make the cooking process longer (over small fire) if you want the flavor and

    About the brown eggs (“Huevos Haminados”): make regular hard-boiled eggs, than leave it over night in a warm oven (80-100 celsius). Very simple.


  46. elisabeth on January 10th, 2008 7:34 pm

    congratulations to this blog..
    i have just found it a few hours ago while searching for a really good hummus recipe and here we are! i have always loved hummus, but never as much as i do now, after i have eaten it in israel last december… and because its taste is incomparable to the packaged hummus from any supermarket here, i decided to do it myself.
    ..and until my chickpeas are ready to cook, i read further trough this amazing weblog! thank you for all your infos and recipes!!

  47. The Hummus Blog » 2008 » January » 14 on January 14th, 2008 1:15 pm

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  48. adam on January 17th, 2008 3:39 am

    How much salt should be used in the recipe?

  49. shooky on January 17th, 2008 10:00 am

    Adam – I can’t really tell because I go by the taste. It should be something around half a teaspoon, but it is best simply to add and taste.

  50. shooky on January 17th, 2008 10:01 am

    elisabeth – thanks for your kind words. Hope to see you here a lot friend!

  51. Dana Chazanov on January 18th, 2008 4:22 am

    Hi Shooky – Thanks to your response about the hummus ful. I am back home now but before I left Israel I went to the shuk and bought some Egyptian brown ful to bring home. Now I will await your post to give me a recipe so I can try it at home.
    My mouth is watering just thinking how delicious it was and hopefully will be when I make it at home.
    Thanks, Dana

  52. shooky on January 19th, 2008 11:38 am

    Dana – soon…

  53. Rhodri Williams on January 25th, 2008 1:24 pm

    Nice recipe! Two questions:

    1. Does hummus freeze well? Reviewing the ingredients, I don’t see anything that wouldn’t work, but I haven’t really tried to freeze down legumes before on anything like such a scale.

    2. What about heat? Some recipes call for a little bit of e.g. cayenne pepper. Are traditional sensibilities disturbed by hummus with a sting in its tail?

  54. shooky on January 25th, 2008 6:50 pm

    Rhodri –
    1. You can’t freeze hummus because it’s texture will change. You CAN freeze the cooked chickpeas though. When you want to make the hummus just put them into a microwave and continue with the recipe.

    2. The traditional hot sauce is called Tabilla: grind some hot green pepper with lemon juice and garlic. Add it on the hummus only when serving. You can also try the Yemenite equivalent, Zchuk, which is also very popular in both Israel and Palestinian hummus places: grind some green hot peppers with coriander, salt and garlic, into a thick paste. You can also use red hot peppers and skip the coriander, in order to get Red Zchuk but don’t mix any of these into the hummus itself.

  55. Xenobia on January 27th, 2008 2:00 pm

    Shooky, what if you don’t have a food processor? Every single recipe I’ve found for hummus, online or elsewhere, says to throw the cooked chickpeas into a food processor. But… I don’t have one.

    I’m willing to get one, if that’s what it takes to make good hummus. But in the meantime, any suggestions? I mean, how was hummus made before food processors?

  56. jane clout on January 28th, 2008 9:59 pm

    I don’t have a processor as such either, just a wand type blender, that you can use in whatever pot you like. By the way, it;s great for smooth soups too.

    In times gone by, people used big very strong bowls (the mortor) and a large bashing device (the pestle). On a much larger scale as the thing we use for crushing spices or pharmaceuticals, but the same idea.

    I made another batch of hummus again today, using my frozen home cooked chick peas. When I’ve finished cooking the chick peas, I drain them, and let them steam dry as I pour them between the strainer and the pan. Left spread out on a clean towel, they are soon dry and cold enough to bag up and freeze, to use free flow as many as you need.

    Here’s my current hummus recipe:
    In a 1/2 litre (one pint) measuring jug, I put 75 ml (3 fluid ounces) each of good Tahini and lemon juice, 50 ml (2 fluid ouncesolive oil, two peeled fat cloves of garlic and 1/2 a teaspoon of salt. I then packed in frozen chick peas to the 400ml (14 fluid ounces) line.

    I just covered the chick peas with boiling water, then shoved the hand blender in to bury it’s business end before switching it on. If you don’t do this, it can get messy! Really work it until smooth, though you will still see tiny grainsThe Hummus worked really well, and I made it in the time it took to make some tea and toast. But I have to admit my cooker is a bit of a wimp.

    I wonder what you guys think of my unconventional methods?

  57. Taffie on January 30th, 2008 1:13 am

    I make hummus very much like Shooky’s. I get the chickpeas from a local organic farm, soak them, change the water, etc. but have experimented so no longer add water to thin the hummus while it’s in the blender, but add more lemon juice instead. Also grate some of the lemon peel to add. What is the baking soda for? I don’t add salt and have found I don’t like to eat it with olive oil. In summer I get parsley out of the garden, but leave it off in winter. Just garlic in the blender, as well as ground cominos (cumin). I like it with warm pita and with turnip sticks, radishes, tomatoes, and green peppers to dip in the hummus. Yum!

  58. Bruce on February 5th, 2008 9:00 pm

    I still cannot get my hummus the way I like it. Please help my technique. I follow the recipe exactly. I use a food processor (not blender-used for cocktails). The hummus is either too thick and grainy or too thin. And if I do get the texture right, it lacks that special taste, that we all desire in our hummus. I’ve tried refrigerating the cooked chickpeas before processing them, and can’t tell that it made a difference. Could I be using the wrong type of blade with the food processor? My blade type has two knives, one above the other, and both serrated (very sharp). I also remove the skins, this does help the texture, but the taste is not right. You must be rolling your eyes at the ramble, I apologize, I’m just desperate. I was first introduced to hummus by a Jordanian restaurateur, and the recipe he gave me was pretty much exactly like the one on Hummus101. What is missing? I feel like there is some secret, is there a way to master this?

  59. concordal on February 20th, 2008 7:48 pm

    Many thanks for posting the details of how to make true Hummus!

    I made the Hummus, as you suggest, from dried chickpeas (not canned). Unfortunately I could only find the larger chickpeas, even in the Asian markets. So it will come as no surprise that the result tasted no different and no better than canned chickpeas.

    Would you be willing to post a picture of a chickpea grain, perhaps beside a pencil for scale. I’d be happy to e-mail a similar shot of the larger dried chickpea with a pencil if that would be helpful.

  60. Sue on February 27th, 2008 5:55 am

    Tried Hummus recipe needed extra lemon juice otherwise great recipe.
    Enjoying reading your blog getting tons of ideas, will be interested in a picture as requested by concordal as I could only get the Mexican chickpeas, but I still liked the taste, Can’t wait to try the chickpea grains. Could you also give a site where we could buy some if they aren’t available in this area?

  61. Judy on February 29th, 2008 11:55 pm

    Thanks for your recent comment on my blog. I had to do an internet search to find you since you didn’t leave me your website. Now I know where to come when I have hummus questions. Thanks, and please visit me once in a while, too.

  62. shooky on March 1st, 2008 1:42 pm

    I’ll post such a photo soon, but meanwhile: small chickpea grains should be around 0.5-0.7cm in diameter (0.2-0.25 inch).

  63. shooky on March 1st, 2008 1:48 pm

    Bruce – I think you should try using experimenting with different kinds of chickpeas and tahini. Check my answer to sue.

    Sue – our shop (look on the left sidebar) has some products that might be suitable. I did some investigation and tried to choose the best products that Amazon offers. Note that it is an affiliate shop and we are getting a small commission, but the prices are the same and you buy through Amazon so it’s perfectly safe.

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  65. Dror Musa on March 3rd, 2008 9:00 am

    I’ve been making hummus for 8 years here in cambodia …
    Started from scratch , there was only 1 Indian shop selling chic peas
    Tahina was extremely hard to get and was usually of the Macedonian/Greek
    kind – a lump of stone with the oil floating on top and very expensive (9$ for 300 gram !)
    and it was a long frustrating process just to find the supplies and then to learn
    what to do with them .

    Yesterday a friend called me over , got some canned garbanzo’s (dry chick peas are very low quality here and usually full of worms+the heat makes them go sour while soaking) , washed them thouroughly several times , peeled all the peels , cooked them in fresh water for an other 20 minutes and then followed the traditional recipe .

    Had the hummus ready in 35 minutes , had it with grilled chicken skewers and
    Israeli salad + naan bread . HEAVEN :)

    I can recommend a Lebanese Tahini I can sometimes find here it’s called
    “Spring ” Al Rabih and has two kissing doves on it .

    “Ha Yona”/ Karawan is still the best but Lebanese Tahini isn’t far behind

  66. Jen@BigBinder on March 4th, 2008 2:33 am

    I would like to try making humus; I have some Ziyad tahini and a bag of yellow chick peas (also Ziyad) from a Middle Eastern store a few blocks from my house. How do I know if these are the right kind of chick peas? Would it say anywhere on the bag? Thank you!

  67. Nica on March 4th, 2008 8:07 pm

    I’ve got a question:
    I know that Hummus tastes best when it is fresh, but is there a possibility to make Hummus and then conserve it somehow? Like cooking in a pressure cooker or somehting?
    Did anyone of you tried this out already? I would be happy to get information of this because I cannot always make fresh Hummus… =(
    Thanks a lot!!
    Cheers, Nica

  68. shooky on March 6th, 2008 2:31 am

    Dear Nica,
    You can soak a large amount of chickpeas and freeze some. You can also cook them, freeze and microwave just before preparation.
    In order to keep hummus longer than a few hours, you can leave the lemon juice out and add it just before you serve the hummus. In which case the hummus can survive for 2-3 days in the fridge. When there’s no other way, use citric salt instead of lemon juice. The lemon juice accelerates the oxidization.
    But yes, it’s best to make it and eat it right away.

  69. shooky on March 6th, 2008 2:33 am

    Dear Jen –
    It’s not likely that you’d find anything useful on the bag.
    Chickpeas are best for hummus when it’s very small and hast a light color. I’ll soon publish some useful images here.

  70. Calvin on April 15th, 2008 2:36 am

    Was wondering how long can we store HUMMUS? I am a student and studies and part time job does not permit me to cook hummus on a daily basis.

    I would like to make a huge quantity of hummus and want to use it for a decent time, like 1-2 weeks.

    Please advise.

    -Calvin P

  71. another world on April 16th, 2008 6:30 pm

    This is the best recipe I’ve tried. Even a friend of mine told me that is the right one. She’s Palestinian and she knows better than me. I’ve just finished cooking and the taste is… woow. Well, the most important part of the recipe are the chickpeas and also tahini. I used small grains by fortune, because I didn’t know at first. Lucky me! Thanks for sharing the recipe!

  72. Ailis on April 18th, 2008 10:53 pm

    I made it! Way too much of it actually! I panicked when the chickpea paste was very thick and overcompensated by adding just a teenchy bit too much water. Still very tasty for a first try. I have frozen some boiled chickpeas for my next endeavor, but have a few questions in the meantime:

    1) I used a Greek tahini called “Sunita Light Tahini” – which is made from the hulled sesame seed. Does hulled v. unhulled effect the outcome?

    2) Next time round, I won’t have the cooking water left over to add to the mixture since I’ll be boiling the chickpeas for a minute or two only. Any idea how plain old tap water effects the outcome?

    3) What would be the ratio of *already boiled* chickpeas to the rest of the ingredients?


  73. shooky on April 18th, 2008 11:29 pm

    Hi Ailis,
    Way to go!
    Here are the answers to your questions:
    1) Unhulled (or technically – partially hulled) sesame makes a darker tahini with a more rich taste, and some people claim it’s super-healthy, but it’s not very good for hummus.
    2) Without the cooking water your hummus will be lighter and more delicate, and some people even prefer it this way. Some famous hummus places deliberately use tap water instead of the cooking water.
    3) Boiled chickpeas inflate up to 3 times of the original volume, but it depends much on the cooking and the variety of the chickpeas you use. The best way to go is to mix all the ingredients separately and add slowly into the food processor. If you got some of the mixture left you actually have a spicy tahini sauce you can eat separately or with other dishes.

  74. shooky on April 18th, 2008 11:47 pm

    Calvin – you can cook and freeze a large amount of chickpeas, so the preparation will be quicker. They can be fairly conserved in the freezer for a few weeks. DON’T try to keep hummus in the fridge for more than 1-2 days. It’ll taste bad and become unhealthy.

    another world – Mazeltov!

  75. Alan K on May 11th, 2008 9:33 pm

    Just found this site. Love it. Lived in the Middle East for ten years and now make my own Hoummus. All the family likes it. It’s cheap, filling and nutritious.

  76. Dalia on May 26th, 2008 10:46 pm

    Love the web site as well. I lived in Israel for 13 years (wow) and love Hoummus. I Experimented with hoummus already several times but without the baking soda cause I heard that it is not that healthy (takes away from the vitamins). I have been watering the chickpea grains for 3 days!!! and have been cooking them for 3 hours or so and still the hoummous does not come out as creamy as I remember it from Israel. Do you have any idea why? Do you know if the baking soda story is true?

  77. babka on May 26th, 2008 11:50 pm

    Is the tahini in the hummus raw tahini or prepared tahini, per your quick & easy tahini recipe?

  78. Anne on June 20th, 2008 4:22 pm

    I just made this recepy and plan to serve it as a snack this evening when we get together with a bunch of people to play a game called D&D. I had humus a little while back in an Amsterdam restaurant and loved the taste. With all the stories posted here about fake humus I was really wondering if the taste would be very different from what I had there. As I found, when tasting after preparing, the taste is about the same.
    I also made the tahini sauce.

    The pita breads served with the snack are ready made. Next time I will try my hand at that too.

  79. Jam A Madi on June 27th, 2008 2:22 pm

    Kindly,if any one knows where is the Automatic Falafel Elctrecty Machine for sale,need spacefcation,price and pictuer or catologe too.
    Please send to this Address:

    Thanks and B.Greetings

  80. Angel on July 6th, 2008 5:52 pm

    I love your website! Thanks for the recipes.

    Can you please clarify the differences in uses of raw tahini and prepared tahini? When do you use one and not the other? In particular, is it raw tahini that is used in hummus recipes?


  81. cindy on July 31st, 2008 12:37 am

    Lime juice is great! A little better kick to it than lemon!

  82. gary47290 on August 1st, 2008 11:18 pm

    How much olive oil are you talking about? The recipe sounds like you are only using a little for garnish.

    WHen I make my hummus, I use a lot of olive oil in the blender (or food processor), so the recipe is lot more oily. Of course, with good Olive oil, this is a good thing.

    My recipe: One 10 oz can of chick peas, rinses
    1 or 2 cloves of garlic
    1/2 cup tahini
    juice of 1 or 2 lemons (depends on how tart they are)
    small half-spoon of salt
    enough olive oil to make it smooth and tasty – seems to be about 1 1/2 cups

    Mix garlic, salt, tahini, lemon juice, half the oil in blender, and run on high until like mayonaise. Then slowly add the chick peas and more oil until you like the texture.

    Any comments from you experts? My friends love this, but I think after reading this page, I should use some water instead of all the oil

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  84. Budd Margolis on August 2nd, 2008 10:17 pm

    I like to boil the chick peas for half an hour, and i use the water to help achieve the right consistancy, use about half a cup to a cup of very good quality olive oil and a lot of tahina, some add a bit of baking soda, half a teaspoon salt or to taste and some black pepper, lime or lemon juice and cumin to taste.

    The pita bread is fattening so dipping with veggies is a great idea.

    I also sometimes dash some Chipotle Tabasco sauce and throw store bought pita in the toaster so its like fresh baked.

  85. Lisa KAuffmann on August 10th, 2008 2:23 pm

    Loved this recipe!!The best compliment came from a Lebanese friend of mine who tasted it after I made it the first time.She said it was the best she had ever tasted!!!I have linked your page on my blog.

  86. shooky on August 12th, 2008 1:19 am

    Thanks Lisa :)

  87. Nora on August 18th, 2008 5:48 am

    Love your site!! WOW.

    Like Babka and Angel asked above, “Can you please clarify the differences in uses of raw tahini and prepared tahini? When do you use one and not the other? In particular, is it raw tahini that is used in hummus recipes?”

    I only have raw tahini and now am not sure if I need to “do something” to it before adding it to this recipe!

  88. Budd Margolis on August 21st, 2008 9:42 am

    Always make hummus with the dark “raw” tahina. I use one jar to 2 cans of chick peas/garbonzo beans. Do not prepare or mix the tahina with water, lemon juice, olive oil… Just when you think you have added too much tahina, add some more and then some. Also, try sticking pita bread in the toaster before dipping! Magic!!

  89. Hummus « Nomadenseele’s Weblog on August 31st, 2008 8:51 pm

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  90. Mike Musleh on September 27th, 2008 2:12 pm

    Like your website, had one question on the color of humus, how do I make it less yellow and more white. It seems the restaurant hummus tends to be more white than my home made. Thanks

  91. Mike on October 1st, 2008 3:22 am

    Made the hummus, however it seems that it is a bit more yellow than the ones I have at the restaurant. How can I make it more white?

  92. jay on October 2nd, 2008 8:45 pm

    i would like to make a contest for the best hummus in the USA,with a grand prize,if shooky is still on this blog i would like her to help me with it.

  93. Supes on October 4th, 2008 4:07 am

    This recipe is fantastic, I made it for a work party and all my Lebanese and Jordanian colleagues wanted the recipe.

    I have also played around with the recipe a bit, sometimes I add half the garlic raw and then the other half roasted, gives a wonderful deep garlic flavour.

    In answer to the questions about freezing, I have frozen it, but you have to make it with olive oil if you are going to freeze it. Freeze it when it is a bit thicker than normal, after thawing at room temperature, just add a little bit of olive oil and warm water and mix. The texture does change slightly but not much, it still tastes wonderful and it saves lots of time. Keeps for 2-3 months in the freezer.

  94. Shae on October 7th, 2008 5:42 pm

    I’m wondering about storing hummus… More specifically if I could somehow ship homemade hummus overseas. My sister is overseas and doesn’t have access to some of her favorite things one of which is hummus. Any ideas on shipping?

  95. Raji on October 17th, 2008 8:03 pm

    Could we use other pulses/beans to make hummus?

  96. Budd Margolis on October 20th, 2008 5:13 pm

    If you change water a couple times while boiling the chick peas and use fresh water you eliminate a lot of the sugars that, to some, can cause flatulence.

    So fartless hummus is possible but I am not sure if it is desirable.

    I suppose it depends on a few factors and your taste in hummus?

    Hummus with out goot pita bread and a great hot zhug is like making love on ( or with) the telephone.

  97. Budd Margolis on October 25th, 2008 7:29 pm

    There are many different types of hummus. I saw an Italian with broad beans and parmesan cheese. I am sure you can make to taste and create a new one but just google for a while and you will find many varieties.

  98. Rebecca on November 2nd, 2008 9:26 pm

    I have made your recipe twice and everyone raves about it. It is delicious! Even my EXTREMELY picky baby (12 months) enjoys it. Thanks so much for the recipe and article.

  99. anneliese on November 5th, 2008 3:27 am

    I just made hummus from this recipe and it’s great! Though I played it safe, being my first foray into hummus-making, and skimped a little on the garlic. Next time I’ll definitely add more.
    Thanks for keeping this blog and sharing the hummus love with the world. 😀

  100. kat on November 22nd, 2008 10:58 pm

    Best indeed! I just made it and it’s delicious. I am glad I found this site because most recommended using canned chickpeas. It is so yummy. Just wondering how to eat it all! Took me all day because I had to peel the chickpeas. I don’t think I even got all the skins off. I also didn’t use a food processor because I don’t have one but my osterizer blender worked fine. Thanks!

  101. David on November 28th, 2008 7:17 am

    Ahlan Shooky – the first couple of times I made your recipe the humus came out a little too strongly tasting of soda which needs extra lemon to mask and the humus comes out a little too sour. Am experimenting with less than 1 tablespoon for the initial soaking. We’ll see how it goes.

    Secondly – the tehina I use is raw (HaNesich/The Prince) which is not prepared and has a very nutty taste (doh!). The problem is the end humus is too nutty and thick. So my question is, can you give some tips on the tehina “strategy”? Thanks!

  102. Yokel on December 8th, 2008 11:39 am

    Hey shooky, still going strong, that’s good.

  103. chris gauker on December 14th, 2008 3:14 am

    first hummus looks to be a failure. dont know if tahini is raw or roasted it doesnt say. without much ‘soft’ boiling peas still just dissapated into liquid . thre didnt appear to be any shells to dpeak of either. one half # of peas got me about 1 cup of mash. but these were goyo. will look for different peas and persavere. any thouhgts anyone?

  104. M.J. on December 21st, 2008 9:06 pm

    Okay, I’m a TOTAL beginnier. What’s tahini, and where do I get it?

    I tried some hummus at Sam’s Club and loved it! I like to make everything myself when possible, so I’m trying to find a recipe that will taste similar.

    Also, I have some canned chick peas in the pantry already. Can I use them for my first experament, or will I be wasting my other ingredients? TIA!

  105. Joe Lart on December 25th, 2008 8:10 pm

    This is my first time at making Hummus, It may sound a little funny this but, I am stuck on the quantitiy you stipulated on the begining of the recipe:

    [4 extra-large bowls of Hummus]
    1 cups dried chickpeas (the smallest you can find)

    Clarify pls, is it 4 extra large bow of chickpeas or only 1 cup of dried chickpeas??

    Best of luck

  106. Heather on January 30th, 2009 1:13 am

    Hi guys, just wanted to send a huge ‘thank you’ your way. I have been making my own hummus for a couple of years now (I eat it nearly every day for lunch), but have been consistently frustrated in my efforts to produce soft chickpeas from dried. I eventually gave up, and started using tinned chickpeas, which of course made less-than-delicious hummus. I tried a number of different recipes, some of which were slightly better than others, but none of which were truly satisfying. Finally, I googled around and found your site, and I’ve rediscovered the joy of hummus-making. The tip about the small chickpeas has been a life saver – I can’t overstate what a difference this has made. And your recipe is fantastic, although the first time I made it my Braun stick blender actually broke! This turned out to be a good thing, though, because I first switched to my mouli, which made a very lovely, smooth hummus, and then tonight tried using my pestle and mortar. I ground up the chickpeas, set them aside, made a salt and garlic paste, and then mixed everything together in a bowl using just an old-fashioned fork. The result was even better than what I had produced with either the blender or the mouli – still nicely creamy, but with those little ‘bits’ in it that give it a lovely texture. And the clean-up is certainly much easier.

    So thanks again, and keep up the excellent work!

  107. Ursolina Good on February 8th, 2009 4:25 pm

    I make my hummus with chick peas from a can. I add some roasted peppers from a jar, some black olives, garlic , oil and lemon juice. It comes out with a reddish tint not white, but it is very good. Even my grandchildren like it. They use it as a snack on Ritz crackers.

  108. Mel on February 11th, 2009 2:39 pm

    This is the first time I’ve made a GOOD hummus!! Thanks!

  109. Bina on February 12th, 2009 10:30 pm

    Hi! i’m from Portugal and although we use chick peas we don’t have different recipes for it. Basically we use them on soups. And, because i love chick peas,
    i tried my first hummus after your recipe. It went very well and everybody loved it.
    Tanks for your blog.

  110. Patrick on March 11th, 2009 6:47 pm


    i love hummus, but i have never eaten it at home, because i don’t like the supermarket stuff and i never had the courage to try making fresh one (also, i was too lazy :D)

    however, your site and this recipe encouraged me to change my mind and make my own hummus. thank you for that!

    i would find it useful, if you told us whether you cover the pot while boiling the chickpeas and which temperature you use. also, i didn’t understand whether you add baking soda again after changing the boiling water or not. i didn’t. i covered the pot and boiled with the half heat. does that seem accurate?

    thanks again! best wishes,

  111. Psungee on March 14th, 2009 6:41 pm

    Finally tried your humus recipe, yesterday, for the first time – with our own home made pita. Second to none! This has become our new standard for humus! Thanks.

  112. Edcol on April 23rd, 2009 8:15 am

    You can also make it with sprouted chick peas. Get them from a farmer’s market or make them yourself. Put the sprouted chick peas in a food processor with a couple of cloves of peeled and smashed garlic. I usually mix the tahini, lemon juice, salt and a little water together to form a thin paste and add it to the chick peas, saving about 2 tablespoons of the mix aside. Process until fairly smooth, but you won’t get it as smooth as when you cook them. Add water to get thinner than desired consistency and let stand for 10-15 minutes. Spread out on a plate, put the reserved tahini sauce in the middle and top with a drizzle of olive oil, chopped parsley and a sprinkle of paprika. Scoop with pita. I do not use cumin. It has a totally different, sweeter taste and a coarser texture. Delicious in it’s own rite. It only takes about 10 minutes. Eat it within a couple of days because for some reason the combination of chick peas and tahini goes bad pretty quickly

  113. laerta on April 24th, 2009 3:07 pm

    fantastic recipe for humus!! of course, i added more lemon, garlic and cumin for taste! great, simple and yummy!

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  115. luisgoldfarb on June 14th, 2009 9:57 am

    Shalom! What a fantastic blog! I am a hummus fanatic, too.
    Long ago I spent some years in Israel, and when in Jerusalem, would always go to Abu Shukri and misadat Ta’ami, both in the same day.
    I make my own hummus everytime I have the time, and have a few questions on your recipe.
    1) Don´t you take off the chickpeas’ skin? I heard that you kind of mash the cooked chicpeas, then put them in water and remove the skin that floats in the surface of water. I thought that this woul help in achieving that “satin” consistency that I loved at Ta’aami’s, for example.
    2) Do you add the tahini right from the plastic can or do you first prepare it with water, lemons, etc.?
    3) I always had the idea that in Abu Shukri or Ta’aami they also add some secret ingredients… Is it possible that they add, for instance, wall nuts or pinenuts, into the hummus paste?

    Thanks a lot!
    and about your blog: Al-hakefak!

  116. James on June 18th, 2009 7:55 am

    First I really must thank you for the amazing recipe. I have tried other recipes found online, and they usually do not turn out as good as the Sabra stuff I get at the store. I also find that what you say about using the small chickpeas vs the large Mexican ones true that they are better quality. FYI to anyone wondering- if you have Albertsons where you live you can find the small ones for $2 for a 1lb bag in the health food isle away from the other beans.

    Before today I made your recipe without baking soda, and have been very impressed. However, I made your recipe with baking soda this time(the amount you specified), and it came out too creamy for my tastes and had a funny aftertaste even though I washed the chickpeas multiple times and did everything else you said.

    I think the problem is that I may not have used enough water in my soaking process, only a little more than double the amount of chickpeas. The chickpeas may have soaked up way too much baking soda due to the high concentration in the little water. So my question to you is how much water are you supposed to dilute the baking soda into? Thanks again and I love your site!

  117. Henrietta on July 12th, 2009 5:26 pm

    I just finished making a batch of hummus using your recipe. The hummus has an excellent creamy texture. Unfortunately the only other hummus that I have eaten is from the grocery store here in the U.S. (Tribe or Sabra brands) and in comparison my hummus seems quite bland. Tribe and Sabra taste much spicier, saltier, and more lemony.

    Is it typical for “real” hummus to have a pleasant but very subtle taste?

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  119. Nat on August 22nd, 2009 12:56 am

    ,,I have a specific problem: My wife is allergic to sesame, and as a result I can’t make hummus with Tehini. Has anyone experimented with making hummus without that ingredient?,,

    Well, i did!!!! Without any nut butter – just add extra oil olive and flavor it ( chives, roasted papper, garlic , basil in any combination! My younger son loves the one with home-roasted peppers. If it is not the “perfect traditional” way – think of it as of the “easier to digest” one!

    i like to have cucs, carrots and sweet peppers slised for scooping it !

  120. Helen on October 15th, 2009 4:06 am

    Help! every time I make hummus it turns out grainy! what am I doing wrong? The flavour is always really tasty, but the texture is grainy and unpleasant. Thanks if anyone has any ideas why this might be happening!

  121. Husayn on October 20th, 2009 5:43 am

    what do you say about Turkish chicpeas.also, how to serve mesabha in restaurant, ie for reheating chicpeas and making it friendly for cook. Is it ok for hummus to be cold or should be reheated. Thank you for all the great info on hummus etc.
    P.s. What is best way to heat and open pita for falafel sandwich?

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  123. Oliver Moss on October 31st, 2009 9:17 am

    Try this adaption to the ‘traditional hummus recipe’. It is made for a full flavor that goes well with fish and meat and many other foods:
    Juice of 4 lemons (no added water) and at least 6 large cloves of garlic blended well with the cooked chick peas (approximately 3 cups). This makes a smooth thin paste with no grainy bits.
    Add a full cup (more or less) of Tahini and stir until well mixed.

    PS Save time and delay by soaking and boiling bulk chick peas. When cooled pack in freezer bags – 1 or more cups each – and thaw when ready to use.

  124. prince on November 6th, 2009 5:29 am

    Are you making sure to take the skins off the chickpeas?

  125. DigitalChi on November 17th, 2009 11:02 pm

    Does chiili add to or detract from the hummus experience? I throw a couple of fresh bay leaves, a few cloves of garlic, and some dried birdseye chillis into the water while my chickpeas are doing their final rehydrating simmer. The chickpeas absorb the taste of the chilli and bay leaf in quite an amazing way! It has a ghost of a burn, and a ghost of sweetness. HOWEVER, a friend has complained that the chilli is overkill. (I love it tho – double mood elevator)

  126. shooky on November 18th, 2009 2:14 am

    It is very common to add such additives to the cooking water. You may have overdid it a little though.

  127. Chaohinon on December 10th, 2009 12:17 am

    You left out an important part: the lemon and tahini needs to be creamed before they can be combined with the chickpeas. My hummus was always a gritty mash before I started liquefying the lemon-garlic-tahini prior to adding the chickpeas.

  128. Zen on December 26th, 2009 10:42 pm

    This is why they invented the Internet!

    shooky you rock.

    I am a hydroelectric designer and about to embark on my new life as the family hummus factory. All because of a three-month old bundle of love who is going to need something more than her mommy at some point. I will be getting in there fast with this recepie!

    ‘Thank you’ just doesn’t cover it :)

  129. greg on January 21st, 2010 1:18 pm

    the recipe is great, the best hummus i’ve ever eaten…skinning chickepeas is a pain in the ass though. Every trick I read about to skin them seems to not work at all…Is it really necesary? Other recipes say to, yours doesnt really say.


    it says 1 cup of chickpeas….yields 4 extra large bowls?

    how is 233 ml of chickpeas make 4 big bowls? I get nowhere near this proportion when I make it.

  130. RAY on March 5th, 2010 4:27 am

    I didn’t know ‘fart’ was a French word! Why do the French get blamed for off-colored language?

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  132. Pito on March 25th, 2010 2:33 pm

    I tried this recipe this week and second time I was able to produce taste that was very very similar to the taste we have been addicted to while traveling through Israel this January. Simple, easy and tasty. Recipe just the way I like it :).

    Thank you.

    (I did not mind the exact amounts mentioned though. I just tasted it during preparing so I do not know exactly how much of what did I use and also used garlic alternative (yes, I am a vampire :) ) from my friend – do not know the difficult name now. It is yellowish powder. Maybe somebody know this. I thing it is from Indian kitchen (like India – Asia – Delhi … you get the point))

  133. Maren on March 30th, 2010 1:07 am

    Well, I was a sort of a fan of hummus before my visit to Israel, and definitely after that. As it is almost impossible to get good hummus, or any kind of hummus, to be honest, in my country, Estonia. I decided to make it myself. We live in a Nordic country, chickpeas are imported, tahini is imported, lemons are imported, cumin is imported, salt is imported as is all the rest – is there anything left? My mistake – garlic – we grow probably the best garlic in the world, even Italians envy us, honestly. The rest of stuff I bought from a local premium eco store, and I hope that they sell good stuff. I followed your recipe, with soda, and the result, was very tasty (well, it’s still warm). I hope the flavours are in balance also when it’s cold. The best what I’ve got since Dec last year, when I was in Israel. You know, most of the hummus recipes have a huge amount of oil to be added and I don’t like it at all. Your way seems much better. Thanks for sharing it with the rest of the world.

  134. e on April 11th, 2010 6:48 pm

    Hello there!
    Thanks so much for this. Wonderful that there exist other people passionate about humus.
    I’ve just finished making your recipe & it’s the best! Since I was putting in so much effort, I first stuck some toasted sesame seeds and olive oil in the food processor to home-make the tahini.
    And, lovely! it makes enough to share with another humus-lover friend, so I’m spreading the joy.

  135. Marzena on April 16th, 2010 6:39 am

    Your recipes says 1 cups of raw chickpeas… you mean 2????

  136. Michelle on April 16th, 2010 7:54 pm

    Thank you for a hummus recipe using real-dried garbanzo beans!! Most call for canned beans.

  137. Waleed Al-Essa on April 16th, 2010 11:26 pm

    There is a secret to making good hummus. Hummus should be creamy and the taste of the tahini should be apparent.

    I also searched for it. actually worked out the best hummus recipe, and I must agree it did taste how I wanted it.

    I will tell a small part of the secret, and you can go to their site for more because I think it is only fair. I love their recipes.

    The trick is to process the chickpeas alone first, then to gradually add the lemon juice and water while the machine is running. Like making mayonnaise. This will solve the grainy problem of many hummus. The rest is the proper proportion of tahini to chickpeas, and also the amount of lemon juice, garlic, and salt. Finally cumin in the recipe makes a difference.

    Some questions that I can answer are this: Soaking increased weight of chickpeas to 214%. Then cooking them added another 6.5%. So final weight was 227% of the dry weight. So if you start with 1 kilogram, you should have 2.27 kg of cooked chickpeas (not intentionally removing skins).

    1/2 cup of dry garbanzo beans (chickpeas) weighs 100g. This based on my experimentation yields 227%. Other sources state yield as 207%. Based on my numbers, 100g would give 227g of cooked beans. While a 14oz can should be (14 x 28 = 392g), I followed a recipe calling for 1/2 cup dried and used 228g. They also listed another recipe calling for a 14oz can, and also used the same rest of the recipe. So I wonder if a 14oz can drained makes 228grams.

    At any rate I saw two recipes one for 14oz can, and the other for 228grams ,and all remaining measures in the recipe were the same. So I guess that is how you convert between them.

    If you have a vitamix blender you can make a small amount of tahini by blending sesame seeds, with the olive oil in the recipe. I pan toasted the seeds first for a better taste. Don’t use a graining paste in your recipe. You tahini has to be smooth before using, or your hummus will be seedy.

  138. Waleed Al-Essa on April 16th, 2010 11:31 pm

    Sorry in my above post, I said I had found two recipes one calling for a 14oz can of chickpeas, and the other calling for 1/2 cup dried. Both recipes came from the same source, and both had the same other ingredients.

    I accidentally said one recipe calling for 228 grams, and the other for a 14oz can. If moderato could correct my mistake that would be wonderful. Thank you.

  139. irving on May 13th, 2010 6:21 am

    In making humus, do you add the raw tahini from the jar to the ground chickpeas, or do you first make the tahini sauce (lemon, water, garlic, etc.)?

  140. shooky on May 13th, 2010 9:14 am

    irving – option no. 1.

  141. Aaron on May 14th, 2010 9:37 am

    Just for clarification, how much water should you use for your initial soaking? I imagine it’d make a difference considering it’d change the concentration of baking soda in your hummus.

  142. shooky on May 14th, 2010 11:37 am

    Aaron – true. And so does the shape of the dish in which you do the soaking. But as a rule of thumb the chickpeas should be covered with extra 4-5 centimeter of water.

  143. Aaron on May 14th, 2010 8:44 pm

    The shape? interesting. any theories as to why?

  144. Just how Successful Hummus is in North America | The Hummus Blog on May 24th, 2010 5:44 pm

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  145. Marc-A on May 25th, 2010 4:59 pm

    Thanks for the info on the website, great stuff!

    My question is as follows :

    When you mention “1/2 cup tahini” in your hummus recipe,do you mean that I have to prepare the tahini from one of your recipes?

    Or is it simply that I should poor in 1/2 cup of raw tahini (sesame seeds paste)?

  146. shooky on May 26th, 2010 1:27 am

    @Marc – it’s RAW tahini. Thanks for the compliment.

  147. pruthvish on May 28th, 2010 9:58 am

    wow i love hummus like anything and i am an Indian and even learning how to make hummus and i have been in UAE for 10 years and eat every second day i love that much and found that Lebanese hummus are just out of this world specially of Damascus restaurant they were doing very well in whole UAE as its very testy as well as light for stomach and very healthy really its one of the best of middle east food try it once and fall in love ….

  148. Manos en la Masa» Blog Archive » Hummus on June 2nd, 2010 12:24 am

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  149. JK on June 2nd, 2010 7:18 pm

    The addition of baking soda combined with the washing and draining well is a good tip–it does help break down the beans and creates more of a “creamy” texture in the end rather than something more grainy. Also if you drain and wash properly you don’t get the taste of baking soda.

    However, if you cook this exactly according to the recipe you encounter a problem: Overkill with all multiple uses of baking soda. If you soak as indicated, add more in the cooking, and cook for the specified time, changing the water as directed, you end up with a completely broken down soup, making it difficult to separate the “liquid” from the chickpeas–which creates either waste, or something way too soupy. For next time the initial soaking with soda and thorough washing should be more than sufficient.

    You might also want to try experimenting with a pressure cooker to produce a similar effect.

    The recipe also has too much tahini which overwhelms the beans. 1/3 cup for next time should be more reasonable. To my taste, a little more lemon might be nice. Also cumin powder is optional. I use cumin quite a bit, but in hummus, I like the pure clean taste better.

    Despite these observations however, great information. Thanks.

  150. JK on June 2nd, 2010 7:39 pm

    Reading through the comments, the “garlic alternative” powder Pito is talking about is hing or “asafetida”.

    A cautionary note: I would not put hing into hummus raw though–it’s meant to be “tempered” or simmered a few seconds in a little oil–or else you could try adding it to the chickpeas when you’re boiling them to impart the flavor. It’s going to have a harsh, not very pleasant aroma and flavor raw which could be quite intrusive.

    Hing also has anti-gas properties, so it would be a logical ingredient to consider if you’re going for a more fusion style of hummus.

  151. John U on June 3rd, 2010 8:25 am

    Made the Hummus today. Wonderful. Had some rolled grape leaves – stuffed with brown & red rice, shitaki mushrooms, with tiny pieces of garlic, Set the plate up with fresh romaine lettuce, fresh tomato, and that WONDERFUL HUMMUS. Mahalo for this recipe.

  152. Tom Hebert on June 8th, 2010 7:40 am

    Small question: In a Lebanese restaurant, is the pita served in a nice pile or is it cut into shares?

    Thank you.

  153. Katie on June 12th, 2010 6:57 pm

    I love making hummus, too, and love to add chopped green Spanish olives (with pimentos) for a little variety.

  154. shooky on June 13th, 2010 1:28 am

    JK – If the chickpeas break or not depends a lot on the chickpea variety as well as it’s age. But I know hummus places who do cook the chickpeas up to the point where it has kind of a dough texture. Thanks for the other remarks and I hope to see you here again.

  155. shooky on June 13th, 2010 1:34 am

    @Tom – In real Lebanese restaurants, as well as in Palestinian, Israeli, Syrian etc, the pita’s are never cut. That’s an American invention as far as I can tell.

  156. Tom Hebert on June 14th, 2010 5:16 pm




    Us Americans can sometimes really mess up a good thing….


  157. Katie on June 15th, 2010 11:37 am


    I think the reason why American restaurants cut the pita is so people don’t have to tear it with their hands, which is standard in Middle Eastern culture.

  158. Original Hummus | The Nourished Vegetarian on June 30th, 2010 9:01 pm

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  159. Paradoxcake on August 12th, 2010 8:40 am

    I just made this hummus tonight. I have tried making hummus…. maybe 5 times before. Each one was a disaster. But this one… was SOOO good. Exactly what I was looking for, creamy, smooth, delicious, authentic!!!

    I followed the instructions to a T. Some of them were kind of vague. Like… when you are cooking the beans in water, how high should they cook? I cooked mine on about Medium and they did fine. Also… when cooking the instructions say “during which it is advised to change the water and remove the peels and foam” …. but when? Half way through? That was my closest guess and so I rinsed them well and took a while picking the skins/peels off. It was tedious but I kept thinking “If this gets me the creamy and SMOOTH results that I want, anything is worth it.” and … wow. IT WAS!!!! So anyway…. I cooked them on med-low for about 40 more minutes since they were kinda falling apart. I let them cool in their water. Also for the first half of the cooking time I did use a bay leaf. When I rinsed and did the second half I didn’t add it. I reserved a tiny amount of the bean-water and pureed the beans in my food processor until smooth… adding a little water and my garlic. I used two nice sized cloves. I added a tiny bit more cumin and the exact amount of everything else and winged with the oil, erring on less-is-more philosophy. I pureed before and after each ingredient… I held back half the lemon’s juice but then added the other half as it needed it. Salt to taste, obviously… Now its in my fridge and OH SO GOOD. Smooth. Silky. Creamy. Garlic-y. Thin but not TOO Thin. Next time I’m gonna add some chili pepper as a dear friend (A Lebanese born Armenian) told me.

    Thanks SOOOOOOOO much for this recipe. It really was the best I’ve tried and I can’t wait to fiddle with it to be even MORE perfect. I’d like to give a tip to anyone confused or worried about their tahini. Its always best to give it a stir and mix up the oil and solid parts. Its also always best to taste a little oil and the solids to make sure it tastes fresh and good. When tahini becomes too old to use the fats and solids become rancid and have a slight bitter taste. This will ruin a perfectly good batch of hummus if you use spoiled tahini. Best cooking!!

  160. Harry Goldin on September 17th, 2010 4:47 am

    Why the baking soda while soaking and cooking the chickpeas?

  161. Moshe Miich on September 17th, 2010 7:57 pm

    Baking soda accelerates the breakdown of the dry chickpeas, while soaking in water. It cuts the soaking, and cooking time by about half. With the baking soda, soaking, and cooking takes about a day…without baking soda, it may take 2-3 days. And, you may have to add water every 2-3 hours, because the water will evaporate several times before the chickpeas are done.

  162. Roasted Red Bell Pepper Hummus « $5.00 a day on November 8th, 2010 8:12 pm

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  163. Rich on November 10th, 2010 10:56 am

    THIS TRULY IS A PERFECT RECIPE. Thank you. I carried out all of what was required except that I was out of cumin so I used dry English mustard powder (1/4 tsp) and it has worked very well. I think that you really do need to “wizz” the mixture in the food processor for a long time (about 10 minutes in all). This creates the most beautiful texture.My memories of beautiful Turkish/eastern/Med food.The creator of this recipe is correct… is “the best in my opinion”. Thanks again.

  164. iseman on November 23rd, 2010 11:41 pm

    The recipe looks good. Question: oftentimes, the hummus is served warm in many restaurants; i dont think many of them make the humus to order but keep it warm somehow. DO you know what they use to keep it warm? Conventional stovetops seem to strong and may well affect the taste, no? I saw a video of a Hummus place in NYC and it seems like they have a food processor type machine that also seals shut but keeps things warm. Is this possible?

  165. Rich on November 28th, 2010 1:16 am

    Dear iseman,

    I understand what you are saying as I experienced warm Hummus as I was preparing it and i was a different and lovely flavour. However, I prefered the semi chilled flavour, it’s more becoming most certainly of the the Turkish/Greek way. To keep a warm Hummus I would suggest you drip a good olive oil over the the Hummus and gently heat over a water bath (steam like) set at aroud 60 degrees centigrade. Flakes of dried red pepper are a lovely addition. Good luck.

  166. aussie on December 23rd, 2010 4:02 pm

    I have made this recipe a number of times and it always comes out perfectly. Made it tonight for a dinner party I was having with Mid Eastern theme and it was smooth, light and delicious. Am very grateful for your sharing it with us.

  167. Lady Amalthea on December 27th, 2010 11:56 pm

    I just made my first hummus last night and it was wonderful! I added in some Roasted Red Peppers too.

  168. Chana on January 25th, 2011 12:00 pm

    Definitely play around with the spices! I have been making Humos for years. I add a little filtered water & more lemon to the recipe. Also, nice to change fresh coriander for parsley some times.
    Since I have Diabetes Type 2, the only food that really works keeping the sugar down is Chumos & Ful . Of – course I eat whole wheat crackers, forgo the whilte pita

  169. Rexbo on February 1st, 2011 4:55 am

    I read a lot of the posts and have surfed the Internet, but can’t find a good source for desi chickpeas. Well, not unless I want to buy 25 metric tons, which, by the way, I don’t. Do you know any good online retailers for chickpeas, especially the desi type?

    Oh yeah… Love this blog. Thanks much!

  170. Marcy on February 4th, 2011 12:03 am

    I have heard, and noticed on one of your videos, that when blending the chickpeas, it is best to use icewater… to keep it smoother and from emulsifying… Is this true? No one says anything about the water, so I always thought the warmer the water, the better.

  171. Lisa on March 19th, 2011 9:37 pm

    Hello, I live in Chile and in every supermarket you can buy dried PEELED chickpeas. I made a wonderful, tasty and very smooth hummus with them. Before I started living here, I was used to skim off the peels when cooking the chickpeas. This is of course much easier. I didn’t notice any difference in the taste (but will still check once, making the hummus of peeled and unpeeled chickpeas) and the hummus just comes out great! What do you think of these chickpeas? Will they be as good (healthy), you think?

  172. Karen on April 7th, 2011 11:20 pm

    Recently ate wonderful hummus in a tiny 3 table restaurant in Old City and in addition to tehina, there was an garlic/oil sauce that was also added. it had a name
    that I don’t remember and I’d love the recipe for the garlic sauce. It added a lot to hummus that was already wonderful. Stall is next to the men’s public restroom,
    where street leading from Jaffa Gate dead ends into it. Closer to Wall than to Jaffa Gate. Any/all suggestions would be greatly appreciated. Thank you!

  173. Gassoff on April 18th, 2011 5:22 pm

    I love this recipe!

    Because of a heart condition I have to watch my sodium intake, so I replace the salt with Mrs. Dash Garrlic & Herb seasoning. It is delicious, and makes the hummus completely salt free (excluding any naturally occuring in the beans, and Tahini.)

    Also, i have great results with King Star brand Tahini.

  174. Mirian on May 26th, 2011 6:27 am

    Hello!!!! I’ve recently gotten more into the whole “make it yourself” routine as I’ve become much more finicky about what’s in my food and how it’s prepared. Funny as the motivation is not that I have diabetes but that I don’t trust restaurants to always use good, fresh ingredients in their food. I am more than determined to make my own hummus and hopefully falafel. I’ve started the process of cleaning the chickpeas and just realized that I do not have any baking soda. Is it absolutely necessary to have it for the overnight soak? Let me know!

  175. yehuda on May 27th, 2011 4:01 pm

    wow! i finally got this recipe right and wow its gooooood! It took a few tries and now perfecto. this is the best hommade chumus i have everv tasted. The only thing i changed was the cooking method. That alton brown method you posted really did the trick. I slow cooked the chick peas without a soak with baking soda and salt overnight. The result was the creamiest tastiest chummus outside of …. well i know a few places that make better chummus but not too many. Thank you for this great blog and recipe.

  176. Robert on June 8th, 2011 9:24 am

    Shooky –

    Great website! I plan on trying your hummus recipe, but just have 2 quick questions:

    1) For the 1 cup of dry chickpeas, do you mean liquid cups or solid cups?
    2) For the 1/2 cup of tahini, do you mean liquid cups or solid cups?

    Thanks in advance,

    [ Shooky: ] I mean ~250ml cups. What matters the most is that you use the same cup for both so that the right proportion is kept.

  177. A. Boudreau on June 22nd, 2011 6:24 pm

    Hello, I was wondering if anyone could give me there thought on how I could spice up this recipe? I love buying spiced hummus at the grocery store, and I’m wondering which ingredients I could add to complement this delicious recipe? I was thinking of adding a Thai Chili, any thoughts if this would taste good?

  178. Darehn on June 30th, 2011 1:22 am

    So does anyone else enjoy red peppers and jalapenos in their hummus? I know I certainly do. I make hummus every week and try different combinations of ingredients. I actually just made a pink color hummus using one whole red pepper with pepperchini’s which was delightful. What are some combinations, beside garlic and the original recipe that people use…

  179. shooky on July 9th, 2011 2:10 pm

    A. Boudreau – if you want to spice your hummus in a middle-eastern way, rather than in an “American” way, that’s the way to do it:
    1. don’t add anything to the hummus itself. The extra flavors should come from the side dishes.
    2. make green – or preferably – RED schug. You can dip your pita in it and you can put some directly ON the hummus while eating.
    3. serve your hummus with falafel (here’s the falafel recipe). You can also spice up your falafel by adding ground dry chili, herbs such as mint, or a lot of sesame seeds.
    good luck!

  180. Lady Amalthea on July 11th, 2011 4:41 pm

    While it’s certainly not authentic, I love adding roasted red peppers, capers and cilantro to my hummus.

  181. Lady Amalthea on July 11th, 2011 4:42 pm

    And — I second the suggestion to spice up your falafel! I use coriander, cumin and red pepper flakes. Yum!

  182. K on September 10th, 2011 10:51 pm


    Thank you so much for your efforts on this website. I just stumbled upon it when looking for a Hummus recipe using dried chickpeas. Looks like I found a gold mine here. I am excitedly waiting for my chickpeas to soak and can’t wait until tomorrow. One question though when your recipe calls for Tahini do you mean the raw Tahini from the jar or the Tahini you make in your Tahini recipe? Seems like that would make a huge difference.

    I plan on trying your baba ganouj recipe as soon as I can buy an organic eggplant. Thanks again for your awesome website. I may never buy packaged hummus again.

  183. K on September 10th, 2011 11:09 pm

    I wrote too soon. I just saw the answer to my question several comments up. Thank you again for your efforts.

  184. Wendy on September 19th, 2011 12:06 pm

    I have been making Hummos for years. I cannot/ will not buy the commercial product anymore. Once you perfect the recipe you will be hooked. I add fresh cilantro or parsley. Also, I am very careful about the water I add to my finished product, I only use filtered water. I now have been experimenting with the Shug/ Hot sauce recipes off of this site…They are GREAT!!!!

  185. Anne on September 21st, 2011 3:06 pm

    Does anybody know a supplier of soaked, clean, ready to use chickpeas?

    Love to hear from you!


  186. Stephan on September 27th, 2011 3:37 am

    I am curious, why do you put the baking soda in the hummus while it is soaking?

  187. Angela Newton on October 11th, 2011 7:05 pm

    I just wanted to say I Love This Recipe. It is superb. Thank you for posting.

  188. Joanna on November 2nd, 2011 9:59 pm

    In 2007 someone asked how to make the hummus with texture and some chickpeas still intact, and you referred them to the “Hebrew Section” of the blog. I don’t see a Hebrew section, can you give me a link to the procedure you’re talking about?
    I don’t have a food processor, but had some delicious homemade hummus at a local restaurant, the first hummus I ever liked, and it had texture and some whole chickpeas. I loved the whole experience and want to reproduce that kind of hummus myself. I don’t think I’d like the creamy stuff!
    And thank you for this recipe, I can’t wait to try it!

  189. z on November 3rd, 2011 10:25 pm

    I thank all the ARAB COUNTRIES AND PPL for there Amazing Food specially the HUMMUS & FALAFEL ,, what a great cultural,great food and people

  190. Honor on February 6th, 2012 8:19 pm

    I stumbled on this recipe and WOW! Thanks. I just finished making my first batch of hummus ever. It’s awesome. It tastes like the stuff I used to order when I lived in Saudi! I pretty much followed it to the letter with the exception of not adding additional baking power during cooking. I also added a little more lemon, cumin and salt but of course that is a personal preference. Thank you so much for sharing your expertise with us!

  191. Blizzard Beef Recipe | Leite's Culinaria on February 24th, 2012 6:01 pm

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  193. JF Lavallee on March 12th, 2012 1:09 am

    GREAT recipe … I tried it without the garlic, due to allergies and I have to say … it’s the best consistency I’ve ever managed to make. The next batch will have garlic and I assume it will be amazing!!!



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  196. pablo bindy on April 4th, 2012 6:25 am

    I think the baking soda soak in the above recipe is what makes the chick peas bland. I would not use a tablespoon, but maybe a teaspoon of baking soda and a teaspoon of salt.

  197. Brian on April 27th, 2012 6:46 pm

    Can anyone elaborate on the washing process? It sounds important, but I don’t really understand how thorough the chick peas should be washed.

  198. Rebecca on April 29th, 2012 10:54 am

    I tried the above Hummus recipe but substituted the tahini for sour cream as i didn’t have any, and it turned out nice and creamy with a good consistency and flavor.

  199. Mark on May 7th, 2012 4:50 am

    This recipe is a giant pain in the a**. I spent a full half hour, after cooking, de-shelling my soft chick peas. I followed ithe recipe exactly. The result was the best hummus I have ever made. It is restaurant quality. Blows the store bought stuff away. Great tip saying reserve the cooking liquid, because I ended up using about 1/2 cup or more. I made it very thin, and it chilled to perfection in the fridge.
    Thanks so much.

  200. stefan price on June 8th, 2012 8:17 pm

    I just made my first hummus batch and it was amazing , 1 can of chick peas , 3 garlic cloves , big pinch of cumin , 1 lemon squeezed then blitz it with some orange juice .

  201. Chris on June 21st, 2012 11:52 pm

    OK I soaked and boiled the chickpease as directed, changing the water in between each step. Still none of the husks really came off just from boiling, and I just manually peeled about 100 chcikpeas by squeezing each one in between my finger and thumb.

    Is it really, really necessary to remove the husks? I ate a bunch and they seem to be perfectly edible. If I have to do that every time I don’t think I’d use dried chickpeas again. Are the ones that come in a can hulled? I could have had hummus and eaten it twice by now lol.

  202. shooky on June 25th, 2012 2:08 am

    Chris – removing the husks creates better texture and make it easier to digest the hummus. Stubborn husks usually means you should try using smaller chickpeas and/or chickpeas that are more fresh.

  203. Maribel on June 26th, 2012 7:01 am

    So the parsley is just to be used as a garnish? I had another recipe that called for parsley to be put in the hummus – my cream hummus turned light green. lol

    & I feel exactly how Chris did. I got dried organic beans from the farmers market and i had to peel the majority of them with my hand. After reading your response to Chris I am going to find another place to get the beans at. I made 5 cups of beans (froze 2 1/2 cups for next time) and it took well over 2 hours to peel them. Not fun :(

  204. Miriam on June 29th, 2012 6:13 am

    Josh—I am sorry to say, but real hummos is not hummos without tahini.

  205. Zoe on July 24th, 2012 11:40 am

    Wow! Made this with Organic Tahini (which is super yummy on its own-it did cost over $10 for about a 2 cups worth, but is so yummy that I don’t mind), and organic Chick peas from our health food store and it is so good! Husks even came off easier than expected… Bonus, must of been the rite sort of chick peas for hummus! Thank you so much for the recipe. MMMM Hummus!!! My 14 month old will be super happy in the morning when he discovers this!!!

  206. gary on July 27th, 2012 5:25 pm

    I tried he recipe and unfortunately it turned out to be quite bland. Also it had green parsley flakes which is unusual to see in chumus. Maybe all the soaking, boiling and changing water probably cooked all the flavor out of the chickpeas? What would help is to be more specific on the quantities ie how much water, olive oil, salt etc.


  207. Chris on July 28th, 2012 2:41 am

    Thanks Josh, I didn’t realize you got back to me until tonight when I am making hummus again from the rest of my dried chick peas. I appreciate your comments about the husks. However, I see that Alton Brown’s vid doesn’t include husking them, and I don’t see any recipes on the net that include that as well. All I see is a suggestion to remove husks that float up so you don’t have a few just bare husks in your hummus or whatever chickpea dish you have.

    I’m quite sure these chickpeas are as fresh as dried ones could be, and they are small. I live in NYC and got some in a bag and some in bulk. There’s no where else to get them any fresher, so in they go, with husks and all, except for ones that float off during boiling.

    If you are really going to insist that when you boil your freshly dried small chickpeas that more than 15% of the husks just float off, please let me know. More power to ya. Again, this is the only place on the internet I have seen it suggested that every single chickpea husk should be removed to make hummus. Best to you.

  208. Chris on July 29th, 2012 12:02 am

    Ha! When you’re right you’re right. Now I’m gonna have to start believing everything you say. We use organic chick peas and originally bought some in a bag from the grocery shelf. Those are the ones I made your recipe with that I had to manually remove the husks. Later, we bought some from the natural store in bulk in a ‘hood that is likely to use a lot of chickpeas. I made a different dish with those and didn’t think about the husks, though I didn’t notice them coming off.

    Well guess what I used the 2nd bulk chick peas again for this recipe, which indeed are smaller than the bagged ones, and oddly, the shells came off all over the place floating in the pot. It’s still quite a task to take them out and there must be an easier way, tried a slotted spoon, my hand, sifting through the strainer. I’m just taking most out and into the hummus they shall go.

    But for those still in search of the elusive self shelling chick peas (say that 3 times fast), do not give up hope. I still think it’d be OK to make it without taking the shells out, as does my partner, but since they’re floating there anyway what the heck.

    I apologize most deeply for my lack of faith in the smaller, fresher chickpea theory. Why no one else talks about removing them I still don’t know but off I go! Cheers.

  209. Travis on August 3rd, 2012 7:59 pm

    Thanks for the great recipe! Using a good tahini is key, the Joyva brand that is so common (and inexpensive) in the US is horrible.

    One question though: Is it possible to overcook the chickpeas? After about 50 minutes of cooking I tasted a few, they were absolutely delicious. However, though they were soft, I decided to be on the safe side and let them cook for the full 90 minutes. When I tasted them after the cooking was done, that great flavor had mostly disappeared and they were quite bland. Am I hallucinating or do you have to be really careful not to overcook them? I made sure to use the smaller Israeli chickpeas (I found the Sugat brand in the ethnic aisle).

  210. Kristin on August 18th, 2012 4:06 pm

    I just got back from a trip to Bahrain where I had fresh hummus almost every day and I got addicted to it! I bought dried chick peas while there and hoped to find a good recipe so I could make it at home. I just made it tonight for a party and everyone loved it! It tasted exactly like the hummus I fell in love with!! Thanks so much for sharing this great recipe!!

  211. Tomayto Tomahto | Hummus on September 28th, 2012 11:42 pm

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  212. Deanna Atkinson on October 4th, 2012 2:45 pm

    I am definitely giving this recipe a try. Looks great.
    I do have one question, at the local Super H Mart (mostly Asian market here) I have seen a number of times, fresh chick peas. I have thought about getting these to make fresh hummus. I’m wondering what should I look for in a fresh chick pea and how much I should use for a batch?

  213. wendy on October 7th, 2012 4:01 pm

    I love hummus with FRESH pita bread, grilled chikion, and olive oil lemon salad

  214. Chris on November 4th, 2012 4:48 am

    OK, I’ve left 2-3 comments after my various efforsts, but I made it perfectly to my liking first time this time, though it differs from yours. This is my final draft, I swear, unless I discover something really remarkable in the future. I was in the zone and though my recipe differs from yours, it was yours that led me there, since I felt like I’ve been adjusting a definitive recipe to my own liking, rather than one of many that I wasn’t so sure if they had the right idea in the first place.,

    In short, my changes were:

    1) Only 1/4 cup tahini, and half a large lemon, which might be as much juice as your whole lemon if it was small.

    2) Only rinsed once, which I feel maintained more chickpea flavor.

    3) Added olive oil directly to the hummus, and cumin.

    I don’t think I have an especial problem with digestion/gas and chickpeas, so I’ve decided I don’t need to go to such lengths to prevent it. Plus I was in a hurry, as I had to roast an emergency eggplant before it went flat on its own. So I used a method often advised for dried beans/peas etc., and rinsed the chickpeas, brought them to a boil with lots of water, turned the heat off and put the lid on and let it sit for an hour. I also added a couple teaspoons of baking soda. per your advice. And also a bay leaf , whether it does anything or not. Bay leaves are fun and no one knows what they really do to anything.

    After one hour was the only time I rinsed the chickpeas after the initial washing, and I did so thoroughly, and washed the pot lightly as well. Back into the pot they went with lots of water again, and I let them boil for maybe 1.25 hours, until they were squishy soft. Only problem was the husks were almost falling apart too so it was much too difficult to remove them, so I put it all into the Cuisinart after removing a couple clumps of husks.

    I used half the amount of lemon and tahini in your recipe to start off with, as I wanted to be careful since I felt it was overly tahini’d before. Admittedly, it was a pretty big lemon, but I didn’t need to add any more of either. 3 medium cloves garlic finely chopped, and drizzled in maybe 2 tablespoon of unfiltered olive oil.

    It was perfect at first taste, and I only added a few drop of lemon that had dripped into the squeezer in the meantime. Consistency was almost perfect, I’d made it too thin in the past by adding liquid too aggressively. I just added 1/4 cup of homemade veggie broth for ever the slightest thinning.

    Hurray. I’ve compressed years of experience into a few months, thanks to your leadership. I feel fulfilled, as does my s/o, as we both thought it was top notch. Thanks again!

  215. Avram on December 18th, 2012 10:03 pm

    Can anyone with experience write about Masabacha?
    How I can upgrade my hummus to a Masabacha.

    And does anyone have pointers for making fool (fava bean paste)?

    Thank you

  216. Jon on December 21st, 2012 8:37 pm

    Almost all hummus recipes call for “the smallest chickpea you can find.” But what does this mean? After doing a bit of research — and experimenting with about 100 batches of hummus, I have a simple and great answer: Use chickpeas that go by the name, “Chana Dal.” It is a split and husked “Desi” garbanzo bean, as opposed to the bigger and prettier “Kabuli” bean that most people use. You can find it in Indian, Persian, Arabic and Israeli markets. Surprisingly, it is rarely labeled as “chickpea.” Instead it carries the Indian name, “Chana Dal” — and one manufacturer (Sadaf) even INCORRECTLY labels it as “Split Yellow PEAS.” A close look at the ripples on the bean, however, tells you its a chickpea. There are several benefits to using Chana Dal: 1) they’re split and already skinned, so you get a much smoother hummus with less cooking time; 2) the lack of skin means much less hassle with sifting, and you can blend them into a paste with a hand mixer, i.e., you don’t need a food processor; 3) it’s more flavorful (IMHO) than the Kabuli bean hummus; 4) it has a higher nutritional value, with a lower glycemic index and more fiber; and 5) it is less expensive (not that it makes much difference). Try it; you’ll like it!

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  218. Marilynn on January 10th, 2013 5:18 am

    I have some nitrogen packed garbanzos that have been in storage for about 20 years. (I know, I know… 1st rule of food storage: rotation, rotation rotation!)

    Should I bother trying to make hummus from these senior citizens of the chickpea world, or will they be too hard and tough? Maybe putting them through a grain grinder would work? If nobody has any sage advice, I’ll go ahead and experiment and report back, but first I think I’ll buy some fresh ones so my first go at homemade hummus won’t be a bust!

  219. Fussy About Legumes in Your Diet Plan? Hummus Is the Solution! – – Homemade Hummus for Weight Loss on January 14th, 2013 1:18 pm

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  220. Selana on January 14th, 2013 7:04 pm

    I just tried this today and it is delicious

  221. Rosie Dawn on January 20th, 2013 2:44 am

    I use a basic recipe for hommus with these changes, I take 1/2 cup of raw sessame seeds and toast them on a dry skillet until they are lightly brown. Then I place them in a coffee grinder when they are cool and process very finely. I dispense with the tahinni and add a bit more of the cooking water. I always use cumin in my hommus too. I have substituted sunflower seeds for the sessame, toasted in the same manner. I am so hooked on Hommus! I make it in other ways sometimes too, with tomato and greenchilis, with basil, with oregano……I love this as a spread on a sandwitch instead of butter or mayo….really good in a Pita with onion, and other veggies. I mixed a scoop of Hommus in a cooked vegetable and pasta skillet too, and that was very tasty as well.

  222. Len on January 21st, 2013 7:25 pm

    I love your site and want to make this but I’m still a little confused! The Tahini that is called for in the Hummus, is it the Tahini that I would buy from the store or is it the Tahini that I would make from your recipe link at the top????

    I’ve read about half of the comments trying to find the answer but due to time, I’ve given up and am just asking! Hoping for an answer !

  223. Grace on February 8th, 2013 12:32 am

    I stumbled upon this site in search of how to make hummus and, consequently, what is more nutritious: dried or canned chick peas.

    After much research on recipes I chose this one only because it was the more thorough in explanation about things I wasn’t sure about: cooking chick peas and Tahini– so thank you for going over these things in detail!

    I just finished my first batch ever and was delightfully surprised on how well it turned out. There was much more room for improvement and experimentation, but all in all it was a wonderful success.

    Thank you for a brilliant recipe and this blog! I’ll be dreaming up ways on how to perfect my hummus from here on out and I will be able to say so long to commercial brands.

  224. Deborah on February 10th, 2013 11:04 am

    Can you use the canned type.

  225. Fares on February 17th, 2013 5:20 am

    When you saw Tahini, you mean just the paste (raw) or the Tahini sauce (with water and stuff, like your Tahini recipe) ?

    Kindda confusing.

  226. Chickpea (gram flour) waffles | Henning Wötzel-Herber on March 31st, 2013 10:20 pm

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  227. Sabrina on April 21st, 2013 12:33 am

    I made my very first batch of homemade hummus today. I’ve always loved it but found the commercial brands to taste too heavily of preservatives. At first I was unsure about starting from dried beans – especially for my first shot out of the gate – but after reading your information on the nutritional difference between dried and canned there’s no way I could sacrifice the nutrients. The process was simple and hummus produced was the creamiest, most wonderful tasting hummus I’ve ever had. I actually had to put it away so I’d stop eating it. Thanks so much for sharing your recipe!

  228. Bob Koure on April 26th, 2013 3:45 pm

    I went looking for the “smallest chickpeas I could find”.
    Found them at an Indian store – chana desi. Jackets were only removable manually – a task which got old pretty fast.
    Turns out there’s a pre-split pre-de-jacketed version called chana dal. Taste is good – a bit lighter flavor than the big chick peas the Indians call kabuli. Texture is very good, using a food processor to grind . (Had a conversation with someone who makes hummus commercially, and his texture secret was a dairy homogenizer; I’ll never get it that smooth, but it’s good).
    I’m still experimenting with recipes. This bean seems to need less tahini, proportionally, to taste “right” (a bit less than 1/3C tahini to 1C pre-soak beans).
    I’ve also been experimenting with replacing (or partially replacing) tahini with various oils. So far the tastiest result has been with avocado oil replacing about half the tahini (figures – avocado oil is expensive).
    Guess that’s it – thanks for getting me started on this!

  229. Hummus Monday » mastr on May 6th, 2013 5:18 pm

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  230. Irving on May 24th, 2013 4:16 am

    I made a double batch 2 weeks ago and it was mediocre. I made a single batch tonight (1 cup dry chickpeas) with Lebanese Alkanater Tahini Extra. This is the best hummus I have ever made. Thank you a thousand times.

    Question: Do I double the baking soda if I make a double batch?

  231. invisibro on June 26th, 2013 1:54 pm

    Just made this recipe last night after spending time in Israel and wanting to learn to make proper humus. It turned out great! I really can’t understand why everyone in the states makes it so poorly.

    I used a pressure cooker to speed up the process. Only requires 10-12 minutes cooking if you soak the beans as instructed.

    The husks mostly separated, but were kind of annoying to skim off since the beans were so soft after cooking. I found using a sieve spoon and gently lifting the beans and allowing them to roll back into the water pulled away most of the husks.

  232. Carrie on June 27th, 2013 5:19 am

    First of all thank you for taking the time to share your recipe. I have not tried it yet, but have been experimenting with hummus for awhile and cannot wait to see the results from using the dry chickpeas. I already have begun the process earlier today – the soaking – but I did not know to add the baking soda then. Do you think this wlill affect the hummus greatly? Just wondering if you would start over again, because I am feeding this to a large group and hope that it will be as good as I’ve had it at various restaurants. Thank you for your time:)!

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  234. Emily on August 16th, 2013 11:47 pm

    I just made this recipe and the texture turned out well but I was shocked at the strong, nutty flavor. All I can taste is the tahini. I loved eating hummus during my travels in the middle east and was expecting that flavor, not a nutty one. I added a bunch of spices but nothing seems to overpower the nutty taste. Is all tahini so nutty?

  235. judy on October 1st, 2013 11:35 pm

    Question. Is there any where in Israel to nuy ready peeled chickpeas?

  236. Photo of The Day – July 25, 2012 | Twixmixy's Pic Of The Day on October 16th, 2013 5:38 pm

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  237. Bob Koure on January 9th, 2014 9:13 pm

    >>Question. Is there any where in Israel to nuy ready peeled chickpeas?
    Look for chana dal. It’s smaller chickpeas, split and peeled. I get mine in an Indian store nearby (NE USA), but there must be a South Asian community in Israel, or at least some of the foods available, and chana gets used a lot.

  238. Krista on January 24th, 2014 7:51 pm

    Hi Shooky! I love your blog. After eating hummus in Israel, my life has just not been the same. This blog has given me some hope! I went to a place in NYC called “Mimi’s hummus” this past weekend and it was the closest thing I have come to Israeli hummus, but still not the same. Luckily I just found Karawan tahini on Ebay, so maybe I can begin to make my own. Any suggestions on where to order good chickpeas?. :)

    Have a good weekend! :)

  239. JT Sans on April 15th, 2014 9:17 pm

    I made this recipe and it was very good.

    I usually make my hummus in a mixer and let it mix for 20-minutes. This mixing process adds air into the hummus and makes it creamy.

    I also add 2-tablespoons of good yogurt. This also makes it creamy and enhances the lemon juice.

    Thanks for sharing your recipe.

  240. Jeannah on May 26th, 2014 11:11 pm

    Wow! Comments on this for 6 years! amazing! shows what a wonderful recipe it is! Made my first batch today and it is so awesome! I can see a few minor adjustments I might make but that’s what it’s all about right, adjusting to taste. I loved reading all the comments here and everyone’s sharing and LOVE that people are so passionate about hummus! Many many thanks!

  241. Kathy on July 23rd, 2014 6:30 pm

    Love the hummus we ate in the Middle East – it was so light and yummy. Is the secret to eliminate the skins?

  242. Mars on August 8th, 2014 1:12 pm


    I was in Israel this year some days to make holidays. But not this kind of holidays with hotel, managed tours etc.! Just a backpack, tent, and a bit of money.
    It was a little bit hard to explain at the airport, that I doesnt know anyone in this country and even doesnt know any word in hebrew – but this is another funny story 😉
    What I wanted to say is: since then, I not only felt in love with this beautiful country and people, but also I felt in love with hummus!
    So, back in Berlin, I searched for a good recipe, found this site, and decided to try. Without food compressor. Bad Idea. The first try was for the wastebin (in my opinion! A friend of mine was also trying the “hummus”, he didnt eate hummus ever before, and he liked it, haha).
    I didnt wanted to give up, buyed a food compressor (yes, just for making humus), tried again, (this time I didnt forget to keep the cooking water ;)…) and: it was great! Texture, taste – wunderful!
    So, to cut a long story short: Thanks for the great recipe!!!

    kind regards

  243. Hummus-un deliciu sanatos on September 1st, 2014 6:39 am
  244. Swetha Chellappa on September 30th, 2014 5:06 pm

    Thank you for the recipe.
    I saw this a while back,but have not gotten a chance to try yet;but I can’t wait to try!

    Could you please tell me how long this can be stored in the refrigerator?

    Thank you!

  245. Shooky Galili on September 30th, 2014 10:18 pm

    You can store fresh hummus in the fridge for 2-3 day, as long as you don’t open it. You can also freeze the cooked chickpeas for several weeks before you make the hummus, so the best practice is to cook a lot of chickpeas and defreeze some every time you fancy fresh hummus.

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  247. Swetha Chellappa on October 15th, 2014 11:47 pm

    I made hummus using your recipe yesterday and it was SO good.It was one of the best I’d had in a while.Thank you very very much!

  248. Gryphoisle on November 10th, 2014 3:44 am

    The late Diane Kennedy once advised something to the effect of “if the recipe tells you to throw out the soaking water, throw out the recipe!” Why is it so hard to kill this myth? Changing the water you soak any kind of legume in is not going to make you gas less. It’s the nature of the bean. The solution is to eat more beans! Get your system used to them. The starches in the bean are what produce the gas among those not used to them, and nothing you can do, or add, will change that.

    Use the same water you soak the chickpeas in for cooking them, and then be sure to save that water—some may be needed for the hummus (why use fresh water when you have the broth from cooking the peas?) because it is one of the most flavorful broths you’ll ever get from cooking a single ingredient—-use it for stock, freeze it if necessary!

  249. Shooky Galili on November 15th, 2014 1:16 am

    Gryphoisle – that’s a very nice theory, but water in which you soaked chickpeas are acidic and rich in oligosaccharides that we can’t digest. The cooking water has both flavor and nutrients. The soaking water doesn’t.

  250. SP on December 8th, 2014 5:53 am

    Soooo… I’ve made this recipe a few times and it does make nice hummus BUT… I have a problem: I cook the peas at as slow a simmer as I can on my gas stove top but when they’re soft to the touch most of the peels have not separated. Is that a big deal? Do I just chop up whatever peels and include it in the hummas? Or do I go through the messy process of removing the peels from each pea by hand? What can I do during cooking to get the peels to come off without cooking the peas to the point of mush?! TIA.

  251. Shooky Galili on December 8th, 2014 8:12 am

    Hi SP,
    You can make your hummus without separating the peels. It may effect the texture a little, but it’ll still be delicious. Also, if you use chickpeas that are small enough, their peels would get so thin after cooking that you can hardly see or feel them.

  252. Experimental Cook on January 14th, 2015 3:57 pm

    Regarding the allergy to tahini: I substitute peanut butter with flavorful, if not authentic results.

  253. Stu on May 12th, 2015 6:27 pm

    Thanks for this recipe. It is the best one I have seen and I have learned a thing or two from it. I think I will go back to using garlic and cumin again. I always used to. the only thing is, I would not use a blender. I mash everything with a masher, even though it is more work. I recommend trying this approach so you can decide for yourself which you prefer. The results are not the same.

  254. Amir El Hage on June 1st, 2015 2:36 am

    Thank you for the recipy and congratulations for the website!
    I’ve been eating pretty decent hummus all my life, howerver I just made this recipy today and had the best hummus ever.

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