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Real Hummus

A community recipe by

Not tested or verified by

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The reason I feel obliged to post this recipe is the fact that people add all kinds of wierd thing to the Hummus which is a rather straight forward dip.


Serves: 5

  • 500 millilitres garbanzo beans (prepared a night before)
  • 188 millilitres pure tahini
  • 125 millilitres water
  • oil
  • black olives (infuse in the oil for a day or two)
  • 2 large limes (lemon is way too mild for this)
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 3 cloves minced garlic
  • 1 teaspoon chilli paste (or half a teaspoon of cayenne pepper)
  • chopped fresh parsley (to taste)


Real Hummus is a community recipe submitted by Yasmina and has not been tested by so we are not able to answer questions regarding this recipe.

  • First I prepare the chick peas a night before and thats by soaking them into hot water and letting them in the water (for at least 6 hours) then I boil them in a lot of water with some salt and half a tomato. Let them cool down in the fridge and purée them in the processor the next day.
  • Start by preparing the tahini and that bu adding the lime juice and the rest of the seasoning except for the oil, puréed hummus and parsley. Tahini thickens as you ad slat or lime to it but then you just have to add water until it's back the consistency that it had in the jar.
  • Don't add everything at once. You have to taste every once in a while so that it's just the right spiciness for you.
  • Add the Hummus puree and parsly. Drizzle a little oil on top and dip away!
  • Additional Information

    You can put in a spoonful of whole boiled chickpeas so that it has some crunch to it. You can also eat the boiled chick peas as they are in their boiling water by adding lime juice, chilli powder and a little cumin, we call that Halabessa (we eat that in a cup by the way, not a dish). It sure will warm you up in a cold winter day!

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