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+ servings

Easy Restaurant's Hummus

Are you dreaming of making Hummus at home - The restaurant's version? The one cooked in huge pots which spreads an intoxicating scent revealing it is indeed the ultimate Hummus you were craving for? Dream no more!
Tip - it is possible, and even recommended, to take a shortcut and use canned chickpeas! The result - smooth and delicious Hummus Pro!
Servings 2


2-3 servings

  • 1 can chickpeas regular, with water and salt
  • 2-3 cloves garlic, peeled, and cut into halves
  • 1 tsp canola or olive oil by taste
  • tsp baking soda
  • ⅓-½ cup white tahini (not whole grain) by taste
  • ½ cup liquid of cooked chickpea
  • ½ Tablespoon lemon juice by taste
  • pinch ground cumin optional, by taste
  • salt add gradually
  • the remaining of the chickpea liquid to add the hummus the day after

For Serving

  • Whole chickpeas, sweet/smoked paprika, chopped parsley, olive oil, raw sliced onion, tahini dressing, pita.


  • Strain the chickpeas; Transfer the chickpea water to a medium-sized saucepan; Add baking soda and garlic.
  • Transfer the chickpeas to a bowl. Add olive oil, mix well with your hands and add to the pot.
  • Bring to a boil, cook over medium-high heat for about five minutes, lower to medium-low heat and cook for another 15 minutes at a gentle boil. Remove from heat.
  • Strain the chickpeas into a bowl, keeping 2-3 tablespoons of the grains to garnish the dish. Store the cooking water in another bowl.
  • Put the tahini in a food processor, add lemon juice, and two to three tablespoons of the chickpeas' cooking water—process for a few seconds.
  • Add the chickpeas, along with the garlic, to the food processor and process for another two minutes until a perfectly smooth mixture is obtained. From time to time, stop the processor and scrape the chickpeas from the sides with a spatula.
  • At this point, you can add a pinch of ground cumin if you like.
  • Add 3-4 tablespoons of the cooked chickpea water and process for a few more seconds. Occasionally stop the food processor and scrape the sides with a spatula; if too thick - gradually add more of the chickpea cooking water.
  • Taste and adjust seasoning if necessary: Add salt and lemon juice gradually—process for a few more seconds.
  • Suppose you do not plan to eat Hummus that day. In that case, keep the remaining cooking water in the refrigerator, as the chickpeas thicken over time. Then, the next day adds the chickpea water gradually until you get the desired degree of thickness.

For Serving

  • Divide the chickpeas into two or three serving bowls, garnish with whole chickpeas, tahini dressing, parsley, sweet paprika, sliced onion, and olive oil. Serve with pita.


If you choose to cook the chickpeas yourself - here's how:
Soak 1 cup of dry Bulgarian chickpeas overnight - at least for eight hours; Strain and rinse. Cook in a pressure cooker with two cups of water, half a teaspoon of baking soda, garlic cloves cut to taste, and three tablespoons of oil. After the whistle, lower the heat and cook for about 25 minutes until the chickpeas are soft and crushed when lightly pressed with your finger and thumb. Continue according to the recipe.
Tried this recipe?Let us know how it was!