Mazza's Hummus

Recipe by darthlaurie
READY IN: 27hrs 10mins
YIELD: 2 cups




  • Place chickpeas in a large bowl. Cover with cold water and place in the refrigerator. Soak for at least 24 hours or until tender. (You should be able to bite through a pea.)
  • Drain. Place in a large pot and cover with two to three inches of water. Add 1 teaspoon salt.
  • Bring to a boil.
  • Reduce heat and simmer 2 to 3 hours or more until peas are soft and there is about 1 inch of thick broth.
  • Add boiling water during cooking if water level gets to low. (This cooking process works well in a slow cooker.)
  • When peas are soft, drain, reserving cooking liquid.
  • For one batch of hummus place 2 cups softened peas, garlic, lemon juice, and tahini in the bowl of a food processor. Process adding broth a little at a time until well combined and creamy.
  • Season with salt. Taste, add more salt and/or lemon juice, if necessary.
  • Scrape into a serving bowl and drizzle with a little bit of olive oil.
  • If you plan to make the hummus ahead of time, it should be slightly thinner than you want, as it will firm up as it sits.
  • Place remaining cooked peas in a container with a tight-fitting lid. Cover with some of the cooking broth. Place in the freezer for later use.
  • Other tips from Mazza's owner: The key is to use the dried beans and soak them. Don't use canned.
  • Use tahini purchased at a Middle Eastern market. It will probably be fresher than those found at a grocery store.
  • And one final tip for getting the hummus the "creamy" consistency: start by mixing the drier ingredients first. Then slowly add cooking liquid until it reaches the texture you want.