Makes 6 servings

Mezze without hummus is inconceivable! Once you've discovered how easy it is to make fresh, you won't go back to store-bought.

Photograph by Conway Photography ©

  • 2 cups of dried chickpeas soaked overnight or quickly soaked

  • 3 garlic cloves, minced

  • 1/2 cup well-stirred tahini

  • 1/2 teaspoon sea salt

  • Juice of 1 lemon or to taste

  • 1/2 - 1 cup chickpea cooking liquid or cold water

  • Whole cooked chickpeas

  • Minced fresh parsley leaves

  • Sumac

  • Cayenne pepper or paprika

  • Oleavanti Ehden Grove (Limited Edition - Fall 2017)

  1. Soak 2 cups of dried chickpeas overnight or quick soak them by covering the chickpeas with water bringing them to a boil, letting them cook for 3 minutes and allowing the beans to soak for an hour.

  2. Drain the chickpeas and add water to cover. Cook the soaked chickpeas about an hour on top of the stove or ten minutes in a pressure cooker.

  3. Allow them to cool.

  4. Transfer the chickpeas to a food processor, add minced garlic and puree until a thick paste forms, slowly add chickpea cooking liquid or cold water as needed to obtain a uniform and smooth paste.

  5. With the machine running, slowly add the tahini, 1/2 teaspoon sale, and lemon juice until homogenized.

  6. Taste and adjust the recipe by adding more salt, or lemon.

  7. Place the hummus in a serving dish and spread with the back of a spoon to form a well in the center, place about five whole cooked chickpeas in the center and decorate with chopped parsley, sumac and cayenne pepper or paprika.

  8. Pour Oleavanti's limited edition Ehden Grove olive oil indulgently!

  9. Serve with pita bread.

Quick Tips

Canned chickpeas can be substituted for the soaked beans. Adjust the amount of tahini and olive oil to get a smooth, creamy texture.

Photograph by Conway Photography ©

©2019 BY OLEAVANTI. All rights reserved.

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