A staple of Mediterranean cuisine, hummus is the perfect accompaniment to our Egyptian koshary. You can use this recipe as a base and add or subtract the amount of olive oil and water to reach your desired consistency (we like it with nearly a cup of oil, blended until very smooth).


  • 1 cup dried chickpeas
  • 1 TBSP baking soda
  • 1/2 cup tahini
  • 2 garlic cloves
  • 1 lemon
  • 1 tsp cumin (or more to taste)
  • Olive oil
  • Salt


Step 1

Wash the dry chickpeas thoroughly and soak overnight with a tablespoon of baking soda. In the morning, rinse and change the water and soak for another few hours.

Step 2

Cook the chickpeas until extremely tender taking care to skim any foam if it appears (about 1.5 to 2 hours).

Step 3

In a blender, blend the chickpeas, tahini, garlic cloves, juice of 1 lemon and cumin, adding olive oil (or a combination of olive oil and water) until smooth and creamy. Salt to taste.

Recipe Type: Ingredients:
Average Member Rating

(5 / 5)

5 5 3
Rate this recipe

3 people rated this recipe

Related Recipes:
  • photo 2


  • image_2

    Rojak (fruit and vegetable salad)

  • salad3

    Escarole Salad with Fennel, Oranges and Olives

  • yesuf fitifit

    Yesuf fitifit

  • timatim selata

    Timatim Selata

Recipe Comments