Total Time
64hrs
Prep 24 hrs
Cook 40 hrs

Simply the best, easiest recipe ever. Delicious and makes enough to feed 4 adults and still have some left over for lunch the next day. Preferably make a day prior to being needed as flavour develops on keeping.

Ingredients Nutrition

Directions

  1. Soak chickpeas over night.
  2. Cover well with water and bring to boil.
  3. Cook till soft.
  4. Drain and save some of the cooking water.
  5. Place in blender of food processor and mix till well blended.
  6. Add Tahini, lemon juice and 1/2 cup oil.
  7. Process further.
  8. Add further oil and cooking water till desired consistency is reached. The mixture will thicken further on sitting.
  9. Add salt to taste.
  10. Serve with pita bread and riata.
Most Helpful

5 5

Tasty! I liked the lemony tang. I added extra garlic and paprika plua a dash of cayenne and cumin. Used canned garbanzo beans rather that dried ones and it only took a few minutes to prepare! Thanks, KK! Made for Fall PAC 2012

5 5

A good basic recipe which could be built upon. Add a couple cloves garlic, a dash of cumin and cayenne. Remember, my consultations are always free...and you can trust me. Made for A-NZ#67 recipe swap.

5 5

I love hummus and like trying different recipes, this recipe reminded me of my Aunts recipe, she loves lots of lemon in it. I used organic can chickpeas and added two lemons . To serve I spread the hummus on some home made focaccia and it tasted yummy. Thank you so much for posting your recipe Kiwi Kathy