There are countless hummus recipes, and the main difference lies in the additions and proportions. It’s easy to make bland, neutral hummus, but just as simple to make it incredibly delicious. My three secrets are: more tahini, more herbs, and a bit more water. Chickpeas tend to “absorb” liquid quickly, so don’t hesitate to make your hummus a little thinner—it will thicken up later. The sesame paste is essential for a creamy, smooth texture and a hint of sweetness, while the fresh herbs provide a vibrant color and subtle aroma.
- 500 g dried chickpeas
- 8–10 tbsp. tahini
- 3 garlic cloves
- herb mix: 3 stalks of green onions, 4 sprigs of mint (with stems), and a small bunch of cilantro
- 1/2 tsp. coarse sea salt
- juice of 1/3 lemon
- 1/3 tsp. ground cumin
- paprika, Svanetian salt for garnish (optional)
- olive oil
Soak the chickpeas for at least overnight, preferably for 24 hours. On the day of preparation, cook the chickpeas in lightly salted water for about 1.5 hours until soft. Let them cool and save the cooking water.
Combine all the ingredients in a blender: boiled chickpeas, chopped herbs, garlic, lemon juice, salt, and cumin. Add about 50 ml of olive oil. Pour in approximately 150 ml of the reserved chickpea water and start blending. If the mixture is too thick, gradually add more water until the desired consistency is achieved.
Tahini, also known as "tahin," can be found in spice and dried fruit sections at markets. Use thick sesame paste rather than the runny kind meant for salad dressings. This ensures a rich, creamy texture and authentic flavor.
Soak the chickpeas for at least overnight, preferably for 24 hours. On the day of preparation, cook the chickpeas in lightly salted water for about 1.5 hours until soft. Let them cool and save the cooking water.
Combine all the ingredients in a blender: boiled chickpeas, chopped herbs, garlic, lemon juice, salt, and cumin. Add about 50 ml of olive oil. Pour in approximately 150 ml of the reserved chickpea water and start blending. If the mixture is too thick, gradually add more water until the desired consistency is achieved.
Tahini, also known as "tahin," can be found in spice and dried fruit sections at markets. Use thick sesame paste rather than the runny kind meant for salad dressings. This ensures a rich, creamy texture and authentic flavor.
