• 1 c chickpeas (soaked overnight)
  • 1/4 tsp baking soda
  • 1/3 c tahini (sesame paste)
  • 1/2 tsp sea salt
  • juice of 1-2 lemons
  • 6 cloves of garlic
  • 3/4 c olive oil
  • paprika (garnish)

Everyone has their own version of hummus and this is mine. The secret is cooking your own chickpeas instead of using canned ones. Also, the baking soda helps. Don't ask me why, just take my word for it. Another 'secret' is to use filtered water for soaking and cooking the chickpeas. Think about how much water they soak up. Do you really want to be eating all the nasty crap in tap water in your hummus?

Don't be stingy on the olive oil here. Use a good one and use a lot of it. This website isn't called the thrifty vegetarian after all, is it?

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  1. put the soaked chickpeas in a big pot and cover with water. Add the baking soda and bring it to a boil. Turn down to a simmer and cook for 45 minutes or until the chickpeas are falling apart a bit.

  2. While cooking the chick peas, mix the tahini and water together in a measuring cup with a fork until it turns into a smooth creamy mixture.

  3. Put chickpeas, tahini sauce, salt, lemon juice, garlic and olive oil into a high powered blender (or food processor). blend the mixture until it is completely smooth, then blend it a little more for good measure. Add more olive oil and/or water if you want it a little thinner.

  4. Pour into the final serving container. Pour a little olive oil over the top and sprinkle some paprika on there too. Cover and refrigerate for at least 3 hours.

This recipe was last updated: 06-27-2007