Lemon Hummus




Lemon Hummus


  • 1 1/3 cup dry chickpeas
  • 2 tsp baking soda
  • 1 1/2 tbsp tahini
  • 1/2 cup cold water
  • 1 garlic clove
  • juice of 1 lemon
  • lemon zest of 2 lemons
  • salt and pepper


  1. Put the chickpeas in a bowl, cover with water, add 1 tb of baking soda, whisk.
  2. Let it soak overnight (12 hours).
  3. Rinse the chickpeas, put them in a saucepan, add 1 tsp baking soda bring to a boil, and then cook at a low temperature for 45-60 minutes (the water should NOT be boiling or you‘ll have a chickpeas puree instaed of cooked chickpeas!).
  4. Once cooked, rinse the chickpeas and let them cool down completely.
  5. In a food processor add the tahini, and process it for 1 minute.
  6. Add the COLD water and process for another minute. Then add the lemon juice, salt, garlic clove and lemon zest and process for another minute.
  7. Add little by little the chickpeas and process until it reaches the perfect consistency
  8. The hummus you‘ll get should be quite thick (that‘s how I like it) if it‘s too thick just add a little bit of water
  9. Serve with a drizzle of olive oil, some thyme and pepper!
  10. Enjoy!



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