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Hummus is a dip or spread made from mashed chickpeas with tahini, olive oil, lemon juice, salt, pepper and cumin. It is a Middle East dish, but its popularity has now crossed continents. Hummus is …

Total time

0 minutes




  • 1 cup uncooked chickpeas
  • ½ to 1 tbs tahini (depending on how much you love tahini)
  • 2 tbs olive oil ((divided))
  • 1 tbs fresh lemon juice
  • 1 tsp ground cumin (optional)
  • salt
  • pepper
  • 1 tsp baking soda
  • water to soak and cook the chickpeas


  1. Put the chickpeas in a big bowl and cover with water. Add the baking soda and let sit overnight on the counter.
  2. The next day, drain the chickpeas and add them in a big saucepan.
  3. Add water 3 times the volume of the chickpeas and boil them until they get tender, and you can easily mash one with your fingers. Mines need only 30 minutes to cook.
  4. Drain the chickpeas from the cooking liquid and save some of it in case you will need it while blending the chickpeas.
  5. In case you feel like it, you may remove the skins of the chickpeas. This step is not a must in flavour, but it really helps with the creaminess. If you’re lazy like me sometimes, just skip it.
  6. Let the chickpeas cool for some minutes.
  7. In a food processor add the chickpeas, tahini, lemon juice, olive oil and cumin and blend well. In case you want it super creamy add 3-4 tbs of chickpeas cooking water during blending.
  8. Add salt and pepper give it a last blend and check if you are fine with the flavours.
  9. Serve it with flatbread or vegetables.
  10. View the recipe instructions at Mandarina

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