Hummus (Or Humus) - Authentic

Recipe by amanda l b
READY IN: 8hrs 10mins
YIELD: 2 bowls




  • Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand.
  • Drain the chickpeas and put in a large saucepan with 2 litres of fresh water.
  • Simmer for 1 1/4 hours - or until the chickpeas are very tender.
  • Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water).
  • Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika.
  • Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved.
  • Serve drizzed with olive oil and paprika.