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Hummus Update- Is making it from scratch really better?

After hearing from many people that making hummus from scratch using the dried chickpeas versus the canned version is vastly superior, I decided to try it and I must say that they are right. It is a completely different texture and certainly has more depth of flavor.

So, here is my revised hummus recipe if you are going to make it from scratch.


1 1/2 cups dried chickpeas

These will need to be soaked overnight in cold water. Use a big pot, as they absorb a lot of water. In the morning, drain them and replace with lots of fresh water in a big pot and bring to a boil. You will notice  a foamy residue, so skim this off.  Continue simmering for at least 2 hours, until the chickpeas are soft.

Now drain them, reserving the cooking liquid, and put into a food processor and pulse. They will be somewhat grainy, but don't worry. Then add the following one at a time in this order, pulsing in between.

4 cloves of garlic, crushed

5 Tbsp of Tahini

4 lemons juiced or to taste

3 tsp sea salt

3 Tbsp Extra Virgin Olive Oil

To get a creamy consistency, add the cooking liquid as needed. Then transfer to a bowl and put in to the refrigerator to chill and serve with pita bread and other mezze.

Makes approx. 4 - 5 cups


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