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Middle Eastern Chickpea Puree Or Hummus

by Samis Kitchen on February 10th, 2012

Recipe by Chicky Hampshire Catering


  • 1 cup of good quality chickpeas [soaked overnight in twice the water volume and a pinch of baking soda]
  • N.B If time does not allow to soak, use a good quality tin of cooked chickpeas
  • 1 TB of Tahini [sesame paste]
  • 2 tsp roasted cumin seeds [roast in a fry pan until fragrant]
  • 1 clove garlic, crushed to a paste with a little salt
  • 4 Tb lemon juice
  • Salt and pepper
  • About 200mls of Olive oil
  • N.B fresh chili can also be added to taste


Place the soaked chickpeas in a large pot and fill with fresh water, cook for about 45-60 mins until they are tender. Strain and reserve the cooking liquid.

Place chickpeas, cumin seeds, garlic, tahini, lemon juice and 2 tablespoons of reserved cooking liquid in a food processor. Add 100mls of the olive and process, for a minute. Then add extra olive oil and cooking liquid to this mixture to get a smooth consistency.

Salt and pepper to taste.

  1. Hi Alison,
    You can keep a Hummus for about 1-2 weeks in the fridge. It’s a good idea to cover it with Olive Oil while storing it, which keeps it airtight and makes it taste even better.
    Let me know how you go with this.

  2. Alison permalink

    How long would this recipe last? I love making my own foods, it’s nice to know here are no preservatives but I’m not very good at knowing how long homemade foods would last.

    Kind regards,

    Alison …

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