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Total Time
10mins
Prep 5 mins
Cook 5 mins

Ingredients Nutrition

Directions

  1. Pick over the chickpeas and discard any misshapen chickpeas and stones.
  2. Rinse the chickpeas and drain.
  3. Place in a bowl, add water to cover generously, and let stand for at least 4 hours or for up to overnight.
  4. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.
  5. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour.
  6. Remove from the heat and drain, reserving the cooking liquid.
  7. In a food processor or blender, combine the chickpeas, the 1/2 cup lemon juice, the tahini, 3 Tbs. of the olive oil, the garlic, the salt and the cumin.
  8. Process until a soft, creamy paste forms, adding a bit of the cooking liquid to loosen the texture, if necessary.
  9. Taste and add more lemon juice and salt, if needed.
  10. Transfer the puree to a serving bowl and spread with the back of a spoon to form a shallow well.
  11. Drizzle with the remaining 1 Tbs.olive oil.
  12. Sprinkle with the parsley and paprika.
  13. Garnish with the lemon wedges and olives and serve.
Most Helpful

5 5

Absolutely delicious! This is the first time I am making hummus and also the first time I am cooking chick peas. I thought I had the peas soft enough but they weren't and so I have a grainy textured hummus. Ichose this recipe as it uses dried beans. This is a very economical dish and definitely a keeper.

5 5

Extremely yummy! I won't be able to go back to store-bought hummus anymore. I'd love to lighten up this recipe, but I can't see how ... we'll just use it sparingly, and enjoy it thoroughly when we have it. I used canned garbanzo beans (Trader Joe's) and it was absolutely delicious, so I have to assume it didn't hurt the flavor much to go with canned.