- 500 g (18 oz) garbanzos, canned—or 350 g (12 oz) dried garbanzos
- 4 T tahini
- Juice of 2 lemons
- 3 cloves of garlic
- 3 T olive oil
If using dried garbanzos, soak them overnight. (You may also used precooked, canned garbanzos.)
The next day, drain the soaked garbanzos, put them in a saucepan with salted water, and cook over a low flame for about 1 h. Drain the cooked garbanzos.
Peel the garlic and mince in food processor.
Add tahini, garbanzos, lemon juice, and salt.
Puree until very smooth, and drizzle with olive oil to serve.
Correct seasoning if necessary.
Hummus may be an accompaniment for grilled foods, kibbe, crudités, or pita bread. Some even have it at breakfast or for a late-night snack. It features prominently in mezes.
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