03 January 2013,03:21 by

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Serves :

Preparation Time :
10 hours

Cooking Time :
40 minutes

Preparation Method :

  • Soak the chick peas in plenty of cold water overnight.
  • Drain, add the bicarbonate of soda, cover with water and cook in a pressure-cook for about 22 minutes, or simmer for 1 hour in a pan.
  • Drain the chick peas, reserving the liquid, then set aside a few peas for garnish.
  • Using a little of the cooking liquid, reduce the rest of the chick peas to a puree in a blender or processor.
  • Add the garlic, salt and tahini, and blend together thoroughly.
  • Finally pour in the lemon juice, by the time hummus should have a rich, creamy consistency.
  • Pour into a shallow salad plate pour the oil in the centre and garnish with the whole chick peas.
  • Sprinkle the paprika and a little chopped parsley as a decoration around the edges.
  • Hummus should be served at room temperature as a dip with warmed pita bread. It also makes a tasty accompaniment to grilled kebabs.


  • 175 grams chick peas
  • 1 teaspoon bicarbonate of soda
  • 1 - 2 garlic cloves, crushed
  • Salt
  • 140 ml Tahini paste
  • Juice of 2 - 3 lemons
  • 3 tablespoons olive oil
  • Paprika, to sprinkle
  • Finely chopped parsley, to garnish

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