6 to 8 Servings
45 minutes after the soaking and sprouting
gluten-free, oil-free, sugar-free


  •  200 g dried chickpeas soaked for 24 hours in double their volume of water (change the water after the first 12 hours), then drain them and keep moist until they sprout, which will begin to happen on day 3. Chickpeas can be used as early as the 4th or 5th day or kept a couple of days in the refrigerator to slow their growth.
  •  1 tsp baking soda
  • 1, 2 or 3 cloves of garlic (optional and in any case depending on personal/family taste)
  • 3 tbsp lemon juice
  • From 100 to 200 g of tahini (start with 100 and add more if you want your hummus creamier, certainly the tahini does this (in the original recipe the weight of tahini is equal to that of the dried chickpeas)
  • About 1 tsp of whole salt, to taste
  • About 100 g of ice water
  • 6 pitted black olives (optional)
  • 1 tbsp chopped parsley (optional)



Put the chickpeas in a pot with the baking soda and cook for about 5 minutes constantly turning over high heat. Pour in about 1250 g of water, bring to a boil and cook for a time which can vary between 20 and 40 minutes, depending on the type and freshness of your chickpeas, they should be soft but not disintegrate. Allow to cool and place in a food processor with the other ingredients except the water. Process adding the minimum of ice water required to obtain a homogeneous mixture. Slowly add more iced water and continue to blend for several minutes until it becomes very smooth and creamy. The amount of water varies, could be only 80 g in all or more. Let stand at least 30 minutes in the refrigerator. It will keep for several days. Don't serve it ice-cold from the fridge, take it out a while before eatingt it. You can decorate with olives and parsley.


Although the original hummus is with chickpeas, it can be done with any other legume: lentils, beans, peas, etc

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