Hummus

Name: Hummus
Prep time: 15 min
Total time: 495 min
Yield: 6 bowls
Cuisine: lebanese
Ingredients: 250 g Chickpeas, dried, soaked, or 500g cooked; 80 g Tahini; 2 piece Lemon; 1 clove Garlic; 2 tbsp Olive oil; 0.5 tsp Cumin; 1 tsp Salt; 80 ml Water, ice-cold, as needed

حمص

Chickpeas, tahini, lemon and garlic — a dip, not a yoghurt smoothie, and not a Turkish restaurant garnish.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: حمص.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 15 min
Cook: —
Total: 8 hr 15 min
Difficulty: Easy
Spice: No chilli
Cost: Cheap nightUnder $8 USD · indicative, not a store price

Know it before you cook it

Source photograph of Hummus. Not official I Want Some Food pixel artwork. — Photo: Andy Li via Wikimedia Commons. CC0. Source

About

Hummus is ground chickpeas loosened with tahini, lemon and garlic until it is silky. Ice-cold water or a splash of the cooking liquid makes it fluff. Yoghurt is a different dip. Cumin is a house choice. Oil on top is dressing, not the body of the puree.

Ingredients

Servings

Chickpeas, dried, soaked, or 500g cooked250 g
Tahini80 g
Lemon2
Garlic1 clove
Olive oil30 ml
Cumin (optional)2½ ml
Salt4.9 ml
Water, ice-cold, as needed80 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
If using dried chickpeas, soak overnight and simmer until they collapse. Peel a handful if you want it silkier. Canned: rinse well.
90 min
Step 2
Blend tahini, lemon, garlic and salt first until pale. Add chickpeas. Stream in ice water until it is light, not paste.
8 min
Step 3
Plate, a well of oil, optional cumin. Warm pita.

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Dried chickpeas → Canned
Rinse hard. A pinch of baking soda in the boil helps dried ones go soft.

Tips

Warm chickpeas blend smoother than fridge-cold ones.
A teaspoon of the cooking liquid beats a glug of cream.

History & culture

Levantine mezze. Lebanon, Syria and Palestine all cook it; the ownership argument is older than any food blog. Eat it with pita, not as a sad tub next to carrot sticks if you can help it.

Chickpeas and tahini are old Levantine pantry. The restaurant swirl is 20th-century presentation.

Traditional

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Andy Li via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Homemade%20hummus%20and%20pitta%20-%20Long%20Man%20Inn%202024-12-18.jpg