Luscious Hummus

The first time I had hummus was about fifteen years ago, in a restaurant in Eilat. While our family was waiting for our dishes to arrive, the waiter presented us a bowl with a creamy dip, accompanied by some flatbread. None of us knew what that dip exactly was, but we absolutely loved it and savored the bowl in minutes.

Maybe that’s the reason I’m still such a hummus fan today and I’m certainly not the only one. Whether you call it hummus, humous or houmous, there’s something about this dish that satisfies everyone.

Hummus is luscious and intense, but healthy and very satisfying at the same time. It’s versatile, relatively cheap and it’s a great example of social food when you share it with the entire table. Spread it on sandwiches, dip with vegetables or bread or serve as part of a mezze table.


hummus TLT


When you talk about hummus in the Netherlands, the names of two women immediately pop up. Nadia Zerouali and Merijn Tol wrote several ‘Arabia’ books about the Mediterranean and Arabic kitchen and are passionate promoters of hummus.

I took their locally famous recipe for basic hummus as a starting point and only changed two aspects: I added a pinch of cumin and decided to remove the chickpea skins after cooking. The latter isn’t really necessary (although opinions vary on this matter), but it does make the hummus extra creamy and the process of skinning chickpeas is remarkably satisfying.


hummus tlt

Luscious Hummus

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 12 hours, 23 minutes

Luscious Hummus


2,5 cup (500 gr.) dried uncooked chickpeas
1 tablespoon + 1 teaspoon baking soda
¾ cup + 1 tablespoon (200 ml) white tahini (use an unroasted Middle-Eastern tahini instead of the roasted version)
2 cloves of garlic, minced
2-4 tablespoons lemon juice
olive oil
optional: cumin, smoked paprika, parsley, za’tar


  1. Place chickpeas in a bowl and cover with plenty of cold water. Stir in 1 tablespoon of baking soda and leave to soak for at least 12 hours or overnight.
  2. Drain the chickpeas and rinse well. Put them in a large pan and cover with water (they should be at least covered with 1 inch/2 cm). Add the remaining baking soda and bring to a boil. Simmer gently (with the lid on) for 2-3 hours, or until the chickpeas are very soft. Let cool.
  3. Drain the chickpeas, but make sure to reserve some cooking liquid. (at this point you can decide to remove the skins of the chickpeas by hand) Add the chickpeas to a food processor with 2/3 of the tahini, mix until the consistency is creamy. Add some of the reserved cooking liquid if the mixture is too thick.
  4. Season the hummus with the remaining tahini, garlic, lemon juice and a generous sprinkle of salt. Add the optional
  5. Serve in a bowl or plate and drizzle over olive oil. Garnish with optional cumin, parsley, za’tar and/or paprika powder and serve with bread for dipping.

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