Hummus

Name: Hummus
Total time: 13 h 50 min
Yield: 4 servings
Ingredients: 250 g Dried chickpeas; 1,000 ml Water; 1 tsp Bicarbonate of soda; 1,500 ml Water; 2 clove Garlic; 80 g Tahini; 2 piece Lemon; 1 tsp Salt; 30 ml Extra-virgin olive oil; 0.5 tsp Ground cumin

13 hr 50 min · 8 min 30s active · makes ~3.05 l · Medium

Creamy chickpea dip made with tahini, roasted garlic, and fresh lemon juice, brightened with ground cumin. Serves 4.

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Hummus

Creamy chickpea dip made with tahini, roasted garlic, and fresh lemon juice, brightened with ground cumin. Serves 4.

See more →

TOTAL TIME

13 hr 50 min

ACTIVE TIME

8 min 30s

QUANTITY

~3.05 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/11

Ingredients

0/9 gathered · 4 servings

250g

2,500ml

1tsp

2clove

80g

2piece

1tsp

30ml

0.5tsp

#	Quantity	Notes	State
1	250g	—	—
2	2,500ml	—	—
3	1tsp	—	—
4	2clove	—	—
5	80g	—	—
6	2piece	—	—
7	1tsp	—	—
8	30ml	—	—
9	0.5tsp	—	—

Tools

12 items

Serveware

1 item

Procedure

22 steps

1 of 22

Tip the dried chickpeas into a large bowl.

Dried chickpeas · 250 g

⏱ 10s

ResultDried chickpeas

2 of 22

Pour cold water over the chickpeas until they are submerged by at least 8 cm.

Water · 1,000 ml

⏱ 10s

ResultDried chickpeas and water

3 of 22

Leave the chickpeas to soak at room temperature for at least 12 hours or overnight.

⏱ 12 hr

ResultSoaked chickpeas

4 of 22

Drain the soaked chickpeas into a colander and rinse them briefly under cold running water.

Soaked chickpeas · step 3

⏱ 15s

ResultSoaked chickpeas

5 of 22

Tip the drained chickpeas into a large saucepan.

Soaked chickpeas · step 4

⏱ 10s

ResultSoaked chickpeas

6 of 22

Add the bicarbonate of soda to the chickpeas.

Bicarbonate of soda · 1 tsp

⏱ 5s

ResultSoaked chickpeas and bicarbonate of soda

7 of 22

Pour in enough cold water to cover the chickpeas by at least 6 cm.

Water · 1,500 ml

⏱ 10s

ResultSoaked chickpeas and bicarbonate of soda and water

8 of 22

Bring the saucepan to a vigorous boil over high heat, skimming off any foam that rises to the surface.

⏱ 10 min

ResultBoiled chickpeas

9 of 22

Reduce the heat and simmer gently, partially covered, for about 90 minutes until the chickpeas are completely tender and squash easily between your fingers.

⏱ 1 hr 30 min

ResultTender chickpeas

10 of 22

Set a medium bowl beneath the colander, then drain the chickpeas through it so the cooking liquid collects in the bowl below.

Tender chickpeas · step 9

⏱ 20s

ResultTender chickpeas

11 of 22

Lift the colander away and set it over the sink; the starchy liquid now in the bowl is your reserved cooking liquid.

Tender chickpeas · step 10

⏱ 15s

ResultBulk cooked chickpeasused in step 21

12 of 22

Scoop a small handful of whole chickpeas from the colander into a small bowl and set them aside for the garnish.

Bulk cooked chickpeas · step 11

⏱ 10s

ResultChickpeas for blendingused in step 20

13 of 22

Crush each garlic clove firmly with the flat of a chef's knife to loosen the skin, then peel it away.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

14 of 22

Mince the peeled garlic cloves as finely as possible, then scrape into a small pile.

Peeled garlic cloves · step 13

⏱ 30s

ResultMinced garlic

15 of 22

Scrape the minced garlic into the food processor bowl.

Minced garlic · step 14

⏱ 10s

ResultMinced garlic

16 of 22

Add the tahini to the food processor.

Tahini · 80 g

⏱ 5s

ResultMinced garlic and tahini

17 of 22

Halve and squeeze the lemons through a citrus juicer directly into the food processor, catching any pips.

Lemon · 2 piece

⏱ 30s

ResultMinced garlic and tahini and lemon

18 of 22

Add the salt to the food processor.

Salt · 1 tsp

⏱ 5s

ResultMinced garlic and tahini mixture

19 of 22

Process the tahini, lemon juice, garlic and salt together for about 1 minute until the mixture thickens and turns pale.

⏱ 1 min

ResultTahini and lemon base

20 of 22

Tip the chickpeas from the colander into the food processor with the tahini base.

Chickpeas for blending · step 12

⏱ 15s

ResultTahini and lemon base and chickpeas for blending

21 of 22

Pour a splash of the reserved cooking liquid into the food processor to help the blending.

Reserved cooking liquid · step 11

⏱ 10s

ResultChickpeas for blending mixture

22 of 22

Process for 3 to 4 minutes, stopping to scrape down the sides once or twice, until the hummus is very smooth and creamy; if it remains stiff, add another small splash of cooking liquid and process again.

⏱ 3 min

ResultSmooth hummus

Total Time13 hr 50 min

#	Product	Action
1	250 g	Tip the dried chickpeas into a large bowl.⏱ 10sResultDried chickpeas
2	1,000 ml	Pour cold water over the chickpeas until they are submerged by at least 8 cm.⏱ 10sResultDried chickpeas and water
3	—	Leave the chickpeas to soak at room temperature for at least 12 hours or overnight.⏱ 12 hrResultSoaked chickpeas
4	Soaked chickpeasstep 3	Drain the soaked chickpeas into a colander and rinse them briefly under cold running water.⏱ 15sResultSoaked chickpeas
5	Soaked chickpeasstep 4	Tip the drained chickpeas into a large saucepan.⏱ 10sResultSoaked chickpeas
6	1 tsp	Add the bicarbonate of soda to the chickpeas.⏱ 5sResultSoaked chickpeas and bicarbonate of soda
7	1,500 ml	Pour in enough cold water to cover the chickpeas by at least 6 cm.⏱ 10sResultSoaked chickpeas and bicarbonate of soda and water
8	—	Bring the saucepan to a vigorous boil over high heat, skimming off any foam that rises to the surface.⏱ 10 minResultBoiled chickpeas
9	—	Reduce the heat and simmer gently, partially covered, for about 90 minutes until the chickpeas are completely tender and squash easily between your fingers.⏱ 1 hr 30 minResultTender chickpeas
10	Tender chickpeasstep 9	Set a medium bowl beneath the colander, then drain the chickpeas through it so the cooking liquid collects in the bowl below.⏱ 20sResultTender chickpeas
11	Tender chickpeasstep 10	Lift the colander away and set it over the sink; the starchy liquid now in the bowl is your reserved cooking liquid.⏱ 15sResultBulk cooked chickpeasused in step 21
12	Bulk cooked chickpeasstep 11	Scoop a small handful of whole chickpeas from the colander into a small bowl and set them aside for the garnish.⏱ 10sResultChickpeas for blendingused in step 20
13	2 clove	Crush each garlic clove firmly with the flat of a chef's knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13	Mince the peeled garlic cloves as finely as possible, then scrape into a small pile.⏱ 30sResultMinced garlic
15	Minced garlicstep 14	Scrape the minced garlic into the food processor bowl.⏱ 10sResultMinced garlic
16	80 g	Add the tahini to the food processor.⏱ 5sResultMinced garlic and tahini
17	2 piece	Halve and squeeze the lemons through a citrus juicer directly into the food processor, catching any pips.⏱ 30sResultMinced garlic and tahini and lemon
18	1 tsp	Add the salt to the food processor.⏱ 5sResultMinced garlic and tahini mixture
19	—	Process the tahini, lemon juice, garlic and salt together for about 1 minute until the mixture thickens and turns pale.⏱ 1 minResultTahini and lemon base
20	Chickpeas for blendingstep 12	Tip the chickpeas from the colander into the food processor with the tahini base.⏱ 15sResultTahini and lemon base and chickpeas for blending
21	Reserved cooking liquidstep 11	Pour a splash of the reserved cooking liquid into the food processor to help the blending.⏱ 10sResultChickpeas for blending mixture
22	—	Process for 3 to 4 minutes, stopping to scrape down the sides once or twice, until the hummus is very smooth and creamy; if it remains stiff, add another small splash of cooking liquid and process again.⏱ 3 minResultSmooth hummus
Total Time		13 hr 50 min

Serving

Spoon the hummus into a wide serving bowl and use the back of a spoon to swirl it into a shallow well in the centre.
Drizzle the extra-virgin olive oil generously over the hummus and into the swirled well.
Scatter the reserved whole chickpeas over the centre of the hummus.
Dust the ground cumin over the surface and serve at once.

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	424kcal
	16g
	22g
	3g
	47g
	8g
	10g
	643mg

Ingredients0/9

Tools0/11

Recipe

Hummus

Creamy chickpea dip made with tahini, roasted garlic, and fresh lemon juice, brightened with ground cumin. Serves 4.

What you’ll doYou will soak dried chickpeas overnight, then simmer them with bicarbonate of soda until tender. While they cook, you'll prepare a tahini base with garlic, lemon and salt, blending it smooth before folding in the warm chickpeas and cooking liquid. The final hummus is swirled into a serving bowl, finished with olive oil, whole chickpeas and cumin.

Serves4

Total13 hr 50 min

LevelMedium

Ingredients

Dried chickpeas250 g
Water2,500 ml
Bicarbonate of soda1 tsp
Garlic2 clove
Tahini80 g
Lemon2 piece
Salt1 tsp
Extra-virgin olive oil30 ml
Ground cumin0.5 tsp

Tools

SpoonLarge saucepanSmall bowlChef's knifeMedium bowlLarge bowlCitrus juicerColanderFood processorServing bowlChopping boardPan lid

Method

Tip the dried chickpeas into a large bowl.

10sLarge bowlDried chickpeas · 250 g

Pour cold water over the chickpeas until they are submerged by at least 8 cm.

10sLarge bowlWater · 1,000 ml

Leave the chickpeas to soak at room temperature for at least 12 hours or overnight.

12 hrLarge bowl

Drain the soaked chickpeas into a colander and rinse them briefly under cold running water.

15sColanderSoaked chickpeas · step 3

Tip the drained chickpeas into a large saucepan.

10sLarge saucepanSoaked chickpeas · step 4

Add the bicarbonate of soda to the chickpeas.

5sLarge saucepanBicarbonate of soda · 1 tsp

Pour in enough cold water to cover the chickpeas by at least 6 cm.

10sLarge saucepanWater · 1,500 ml

Bring the saucepan to a vigorous boil over high heat, skimming off any foam that rises to the surface.

10 minLarge saucepan

Reduce the heat and simmer gently, partially covered, for about 90 minutes until the chickpeas are completely tender and squash easily between your fingers.

1 hr 30 minLarge saucepan, Pan lid

Set a medium bowl beneath the colander, then drain the chickpeas through it so the cooking liquid collects in the bowl below.

20sColanderTender chickpeas · step 9

Lift the colander away and set it over the sink; the starchy liquid now in the bowl is your reserved cooking liquid.

Result · Bulk cooked chickpeas · used in step 21

15sMedium bowlTender chickpeas · step 10

Scoop a small handful of whole chickpeas from the colander into a small bowl and set them aside for the garnish.

Result · Chickpeas for blending · used in step 20

10sSmall bowlBulk cooked chickpeas · step 11

Crush each garlic clove firmly with the flat of a chef's knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic · 2 clove

Mince the peeled garlic cloves as finely as possible, then scrape into a small pile.

30sChopping board, Chefs knifePeeled garlic cloves · step 13

Scrape the minced garlic into the food processor bowl.

10sFood processorMinced garlic · step 14

Add the tahini to the food processor.

5sFood processorTahini · 80 g

Halve and squeeze the lemons through a citrus juicer directly into the food processor, catching any pips.

30sFood processor, Citrus juicerLemon · 2 piece

Add the salt to the food processor.

5sFood processorSalt · 1 tsp

Process the tahini, lemon juice, garlic and salt together for about 1 minute until the mixture thickens and turns pale.

1 minFood processor

Tip the chickpeas from the colander into the food processor with the tahini base.

15sFood processorChickpeas for blending · step 12

Pour a splash of the reserved cooking liquid into the food processor to help the blending.

10sFood processorReserved cooking liquid · step 11

3 minFood processor

Spoon the hummus into a wide serving bowl and use the back of a spoon to swirl it into a shallow well in the centre.

15sServing bowl, SpoonSmooth hummus · step 22

Drizzle the extra-virgin olive oil generously over the hummus and into the swirled well.

10sServing bowl, SpoonExtra-virgin olive oil · 30 ml

Scatter the reserved whole chickpeas over the centre of the hummus.

10sServing bowlBulk cooked chickpeas · step 12

Dust the ground cumin over the surface and serve at once.

Result · Hummus

5sServing bowlGround cumin · 0.5 tsp

Printed 7 October 2026