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    You are in: Home / Recipes / Hummus Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    ErOnur's Note:

    Hummus is very popular in the middle-east and every cook has a recipe. This was given to me in Lebanon. The creamy texture is important (should be very very smooth). Can be used as a dip, spread, garnish or a sandwich fill-in. I serve it as a salad in its own right. Enjoy!!

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    Units: US | Metric


    1. 1
      Soak chick-peas in water for about 2 hours and cook in a pressure cooker for about 30 min Separate remaining skins (they usually float on top) and drain (keep the juice) Place peas in a large deep bowl.
    2. 2
      Add tahini, lemon juice, salt, garlic and 1 tbsp olive oil.
    3. 3
      Blend (hand-blender) intimately to a very smooth cream, using the juice if necessary.
    4. 4
      Taste and adjust the ingredients.
    5. 5
      Pour in a straight-sided serving dish.
    6. 6
      Decorate with cumin, red pepper and sumac.
    7. 7
      Arrange parsley twigs on top.
    8. 8
      Drizzle remaining olive oil over the top.

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    Ratings & Reviews:

    • on March 31, 2010


      This was really good even how I changed it. I loved the sumac on top. I could not find split chickpeas so I used canned hummus (chickpeas & a little tahini) I just added less tahini and used less garlic per our preferences. Instead of hot pepper flakes I used a dash cayenne. I would make this again both the way I did and if I can find split chickpeas I will make it from scratch insha Allah. Made for PAC Spring 2010.

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    • on September 03, 2007


      I had great success with this recipe. It would be helpful if the size of the "package" were specified. I buy dried chickpeas in 500g packs and found that I needed only half of it for this recipe. The same goes for the spices - this makes quite a large batch and too much seasoning would be such a waste (I used a teaspoon/5ml of each). I don't have sumac, but the end result was as good as any hummus I've eaten (and I'm quite a hummus nut!) I added a little more lemon juice, though. I also substituted paprika for the pepper flakes, since my son will be eating it too. Apparently hummus can be frozen, which is great for a family of two. My blender didn't cope with the mixture and so I put it through a mechanical blender/chopper thing first. The blender then did the rest of the job beautifully.

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    • on December 23, 2005


      Very good.

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    Nutritional Facts for Hummus

    Serving Size: 1 (37 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 182.6
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 15.8 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 2.0 g
    Sugars 0.5 g
    Protein 3.8 g

    The following items or measurements are not included:

    split chickpeas

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