Ingredients for soaking and cooking the chickpeas for hummus.

  • 1/2 kg. (from 2 to 2 1/2 cups) chickpeas. It is very important to use small and fresh chickpeas.
  • 2 tablespoons of salt
  • 1 teaspoon of baking soda
  • 3-5 cloves of garlic
  • 1 small onion

If you have little time, you can use a can of cooked chickpeas. You only need to remove their skin. They haven´t the same flavor, but you can also get a good hummus.

Ingredients to prepare hummus.

  • 300 gr. (1 1/4 cup) tahin
  • 1 1/2 cup of the cooking water (or mineral water for the cooked chickpeas)
  • 1 teaspoon of salt
  • freshly squeezed juice from 2 small lemons or one large lemon
  • 1 teaspoon of cumin

Ingredients for the presentation of the dish.

  • paprika and cumin
  • extra virgin olive oil


  1. Spread the chickpeas on a tray and remove any impurities or those chickpeas that don´t look good (broken, crumpled or a strange colour). This process is very important to prepare a tasty hummus.
  2. Rinse the chickpeas until the water is completely clear and transparent.
  3. Put 2 tablespoons of salt in a bowl. Fill with water and add the chickpeas. Soak overnight or for at least 8 hours. During the summer, after 2 or 3 hours it´s necessary to put the container in the refrigerator. It is important to replace the water every few hours or at least once or twice during the soaking. After each water change it is necessary to put salt in the bottom of the bowl.
  4. After the soaking, rinse the chickpeas.
  5. Put the chickpeas in a pot. Add enough water until a height of about 5-7 cms. above the chickpeas.
  6. Add the baking soda, onion and garlic. At this point you can add more vegetables if you wish, such as parsley. In any case, do not add any more salt.
  7. Put the water to the boiling point. Reduce the heat and simmer over low heat for 45 minutes. Cooking time may vary depending on the type and quality of the chickpeas. Occasionally it is necessary to remove the foam that appears on the surface of the water and the skins floating. Then mix the chickpeas. Chickpeas are ready when you can easily crush them with your fingers. They should be soft but firm. if while cooking you notice that skins are not getting separated from the chickpeas, after half and hour of cooking, remove the chickpeas with a skimmer, rinse them, rub them with your hands and put them back in the pot to continue cooking. The skins should easily break and float now.
  8. After the cooking time, remove the vegetables from the pot. Keep the garlic to use it later. Cover the pot and place it in the refrigerator until it is completely cold.
  9. Drain the chickpeas and keep the cooking broth to use it later also.
  10. Put the chickpeas in a food processor or a blender with the garlic and a cup of the cooking broth. Mix for 2-3 minutes until you get a smooth paste. It is important that the chickpeas are not getting hot during the grinding. Therefore, if you can control the speed of the food processor or the blender, you must do it at low speed. Another option is to stop from time to time and to give hummus a little rest.
  11. Add tahini and turn the food processor or the blender on for another 2 minutes at low speed. Then add the lemon juice, cumin and salt gradually. If necessary, add a little more cooking broth at this stage.
  12. It is better to eat hummus a few hours after its preparation. Note that hummus will thicken after a while and it must be prepared less dense than what you prefer after to eat. If you prefer it lighter, add more cooking broth.
  13. Serve hummus with extra virgin olive oil, chopped parsley, cumin and prapika.