humus ingr humuss

  • 400 gr cooked chickpeas (or 1 can of cooked chickpeas)
  • 1 tbsp sesame paste (tahini)
  • 1 clove of garlic
  • 1 lemon
  • 20 or 30 cl water (or use the broth from the cooked chickpeas)
  • salt
  • olive oil
  • sweet paprika
  • pita bread

cooking the chickpeas:

  • 160 gr chickpeas
  • 1 head of garlic
  • 1 carrot
  • 1 leek
  • 1 bay leaf        

1 remojo

Place chickpeas in a bowl and cover completely with cold water. Allow to soak overnight, for 10 – 12 hours.

2 lavar 3 olla 4 con agua

Once chickpeas have soaked, drain them, wash and transfer to a pressure cooker. Add bay leaf, carrot, leek and water. Cover it and bring it to a boil on high heat. Once pressure is reached, immeditately lower the heat and cook for 20 minutes.

5 verduras 6 colar 

Once they’re cooked, remove the vegetables and strain the chikpeas.

3 exprimir lima picar ajos

Squeeze the lemon and chop the garlic.

1 juntar en un bol 2 batir 3 batido

Place the chickpeas in a bowl along with sesame cream, lemon juice, garlic, broth and a pinch of salt. Blend until the mix becomes a thin cream. If necessary pour a little more broth. If you like, strain the mix to get a finer texture. Add salt to taste.

4 pimenton y aceite

Sprinkle olive oil and sweet paprika on the hummus. Serve it with pita bread.


If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you