READY IN: 50mins
Recipe by ErOnur

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!!

Top Review by UmmBinat

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.

Ingredients Nutrition


  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. Add tahini, lemon juice, salt, garlic and 1 tbsp olive oil.
  3. Blend (hand-blender) intimately to a very smooth cream, using the juice if necessary.
  4. Taste and adjust the ingredients.
  5. Pour in a straight-sided serving dish.
  6. Decorate with cumin, red pepper and sumac.
  7. Arrange parsley twigs on top.
  8. Drizzle remaining olive oil over the top.

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