Sunday, August 5, 2012



400g cooked chickpeas
1/4 tsp seasalt
1/2 tsp pepper
2 cloves garlic
3 tbsp olive oil
6 tbsp cooking liquid **
2 tbsp lemon juice (to taste)
1/2 cup sesame seeds- lightly toasted

  • Wash and soak chickpeas overnight.
  • Rinse the chickpeas and add to a pot of boiling water.  Cook until very soft.
  • Drain the chickpeas and reserve the liquid for later **
Sesame Seeds:
  • Toast the sesame seeds in a dry frying pan under low heat.  Keep stirring and fry until light brown.  Set aside to cool.
  • Grind the toasted sesame seeds in a blender into a fine powder. 
 To make Hummus:
  • Put cooked chickpeas in the food processor and blend.  Gradually add in reserved liquid (from chickpeas).  Continue to blend until smooth.
  • Add in garlic, lemon juice, sesame powder, oil,  salt and pepper.  Add more liquid if required.  The paste should be thick and creamy.
  • Serve hummus with pita bread or crackers.


  1. I see that you use freshly ground toasted sesame seeds instead of ready made tahini. Interesting. Am following you and will explore your other recipes soon!

    1. It is just easier to grind the sesame seeds when I only need a little rather than make a batch of tahini for this purpose. Thanks for dropping by.

  2. Actually i am crazy of guacamole but will love to try out ur eggplant dip n hummus. Do u think this will goes well with taco? hehe...

  3. Jane, hummus definitely goes well with taco, especially with some chopped avocados. And I believe the eggplant spread makes a wonderful companion for tacos too (i.e. if you like eggplant).

  4. This looks very easy and delicious, will try out this recipe. Thanks!

  5. I had this at Hilton KL few days back and it was my first hummus.
    Not very impressed with the taste.
    But I can't let that one rotten egg spoil the whole basket.

    1. You are right Wendy, shouldn't let just one incident turned you away from hummus.


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