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Tomer's Hummus Recipe

Fresh, Healthy, and Delicious Hummus: A Personal Favorite

This classic hummus recipe has been a personal favorite for many years. Over time, I've carefully adjusted and refined it, and I'm happy to share this tried-and-true version with you.


  • 200 grams dried chickpeas (cooked chickpeas weigh about 2.5 times their dry weight)

  • 150-200 grams tahini (choose the best you can find!)

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons olive oil

  • 1 small onion, chopped

  • 3-4 garlic cloves, peeled

  • 1 teaspoon cumin powder (optional)

  • 2 tablespoons salt


  1. Soak the chickpeas: Immerse the dried chickpeas in water for at least 8 hours, changing the water at least once during this time. Drain and rinse them thoroughly before proceeding.

  2. Cook the chickpeas: Place the chickpeas in a large pot and cover them with fresh water. Bring to a boil. Skim off the foam that forms repeatedly until the water becomes clear again, then reduce heat and simmer gently for 1-2 hours, until tender. If needed, add more water during cooking to keep the chickpeas covered. (A half teaspoon of baking soda can be added for faster, softer chickpeas.)

  3. Infuse the flavor: Add the chopped onion and garlic cloves to the pot and simmer for an additional 20 minutes. Meanwhile, dissolve the salt in the cooking water.

  4. Blend and adjust: Drain the chickpeas, reserving some of the flavorful cooking liquid. Transfer the chickpeas, tahini, lemon juice, olive oil, and reserved cooking liquid to a food processor and blend until smooth, adding more liquid if needed. Taste and adjust seasoning, adding more tahini for creaminess, lemon juice for acidity, or salt to taste. Feel free to adjust the amount of garlic and cumin according to your preference.

  5. Enjoy: Serve your hummus with fresh pita bread, vegetables, or crackers. Drizzle with additional olive oil and sprinkle with paprika or fresh parsley for a finishing touch.

 Bon appétit!

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