• Chickpeas 250g dry (or 500g cooked)
  • Bay leaves 2-3 (optional)
  • Olive oil 60 ml
  • Tahini 1 cup
  • Lemon juice from 2 large lemons or 1/2 cup Apple cider vinegar
  • Cumin powder 1 tsp
  • Garlic 2-5 cloves crushed (or more cloves, depending on your taste)
  • Chickpea cooking water (+ boiled water if the cooking water is not enough)
  • Black pepper to taste
  • Himalayan salt to taste


Preparation: soak the chickpeas overnight (or around 4-6 hours until they are soft as the fresh ones)

  • Cook the chickpeas until they are very tender with bay leaves and in as little water as you can (so that you can use all of it later and not need to throw away this tasty stuff). 
  • When the chickpeas are tender, throw away the bay leaves and drain the chickpeas, keeping the cooking water for later!
  • Throw all the ingredients and some (around 1 cup) of the chickpea cooking water into a blender with knives.
  • Run the blender and and add as much of the chickpea cooking water as you need for the consistency. If not enough, add boiled water.
  • If it is too thick, add some of the cooking water. Taste it. If it is sourly, garlicky and creamy and you absolutely love it, stop. If not, add more Apple cider vinegar or garlic or tahini to your absolute satisfaction.

Tips from Piret:

  • Extra tahini and oil is good, if you like the taste and want your hummus to contain more of the good fats.
  • Boiling the chickpeas with bay leaves and using the water in the hummus gives a meatier taste.

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