Hummus with tahini, according to Umayya Abu Hanna
- ⏱ 14 hours 40 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Dried chickpeas are cooked until very soft, blended with tahina and lemon into a creamy hummus, then garnished.
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1Soak the chickpeas
2Prepare the chickpeas
3Plate and serve
1Soak the chickpeas
2Prepare the chickpeas
3Plate and serve
Ingredients
- 250 g dried chickpeas (soaked 12-24 hours)
- salt, to taste
- 1 tsp baking powder
- ca. 600 ml tahina
- 80-100 ml fresh lemon juice (freshly squeezed)
- 1 garlic clove (coarsely chopped)
- 3-4 ice cubes
- 1 pinch ground cumin
- 1 pinch mild paprika
- extra-virgin olive oil, to taste
- 1-2 tbsp toasted pine nuts
What you'll need
You'll share: Bowl, Large pot, Slotted spoon, Colander, Food processor, and Serving dish or plate.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Soak the chickpeas COOK 1
- Soak the chickpeas for at least 12 hours in a bowl with plenty of water (the chickpeas should be 6-8 centimeters under water)
2. Prepare the chickpeas COOK 2
- Rinse away the soaking water, let the chickpeas drain briefly, and put them in a large pot with clean water until they are about 2 centimeters under water
- Add ½-¾ teaspoon salt and 1 teaspoon baking powder
3. Cook the chickpeas COOK 2
- Bring to a boil and simmer gently for 1 to 2 hours, depending on how old the chickpeas are, until they are so soft that you can crush them between your thumb and forefinger
4. Drain and cool COOK 1
- Drain the chickpeas and let them cool further
5. Skim the foam COOK 1
- Regularly skim off the foam with a slotted spoon
6. Blend the hummus COOK 1
- Put the chickpeas in the bowl of a food processor with the tahina, some water, a splash of lemon juice, the garlic, and 1 ice cube, Run the machine for at least 15 minutes
- Check the consistency and regularly add lemon juice, salt, and ice cubes to taste, Stop the machine regularly and taste, Stop blending when the hummus is silky smooth, fluffy, and creamy
- Taste again and add more salt and lemon juice if needed
7. Plate and serve BOTH
- Put the hummus in a serving dish, or use the back of a spoon to make a beautiful circle of hummus on a plate
- Sprinkle with some ground cumin and paprika, drizzle with olive oil, and garnish with the pine nuts or almond slivers
See it in action
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Cook this with your co-chef
Open Hummus with tahini, according to Umayya Abu Hanna in Nommer and the checklists above land on your two phones — ticks sync live, handoffs get called out, and everything finishes at the same time. Free on iOS and Android.