Serving: 2 kg Hummous
Preparation time of chickpeas:
1 night + 2 h
Preparation time: 10 min


500 g chickpeas, dried
1 teaspoon baking soda (sodium bicarbonate)
3 l water
1-2 tablespoons cumin
4 toes of garlic, pressed
200 g tahini from unshelled sesame seeds
100 ml freshly squeezed lemon juice (3 lemons)
1-3 teaspoons salt

half a bunch of parsley
100 ml extra virgin olive oil
50 g pine nuts


  1. Wash the chickpeas in a large cooking pot, rub well with your hands and pour away the used water.
  2. Soak the washed chickpeas in the specified amount of water and soda for one night.
  3. Boil the mass the next day; do not place the pot lid on top of the pot, otherwise the chickpeas will over boil.
    Once the chickpeas are boiling, reduce the heat and simmer for another 2 hours until you can crush the chickpeas with your finger.
    It is important to steadily scoop up the white foam which is produced during cooking – so DO NOT lose sight of the pot.
  4. Drain off the remaining water and store in a separate pot for later use.
  5. Now puree the chickpeas with the help of a wand or a mixer, and if necessary, add some of the boiled chickpea water in order to get a smooth mass.
  6. Add cumin with the garlic and puree together.
  7. Then add sesame paste (tahini), lemon juice and some salt. If necessary, pour in more of the boiled water. The texture of the hummous should now be soft and creamy.
  8. Season the hummous and add more salt, cumin and/or lemon, as you like.
  9. Spread the chickpea spread on a soup plate or in a jar using a spoon to shape a large shallow hole.
  10. Decorate with cumin, parsley and pine nuts, and then sprinkle with some olive oil.
  11. Serve the hummous with the home-made pita bread in the traditional way.

Enjoy! 🙂

Article by Pauline Eberts
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