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The Perfect Hummus

The Perfect Hummus

By: Michelle B. Sultan

Serves: 8-10 people


1 cup dried chickpea (preferable over pre-cooked chickpea)

1 white onion , halved

3 garlic cloves , peeled

¼-½ cup of extra virgin olive oil

2 fresh lemons (or more to taste)

3-4 tablespoons of tahini

4 teeth garlic (optional)

For seasoning: cumin powder (4 or more tablespoons), turmeric powder, salt to and pepper to taste


  1. In a pressure cooker, cook the chickpea along with the onion and the 3 garlic cloves for 40 minutes.
  2. In a food processor, process 1-2 cups of chickpeas (depending on how much hummus you want to make) along with the rest of the ingredients. Process until the consistency comes out without lumps.
  3. To serve, put on a round plate and top with olive oil, a little paprika, some cooked chickpeas (whole), and a few sprigs of fresh parsley in the center.

Pro tip: if you want the hummus to come out creamier, you can add more tahini. If you want it to come out less dense, you can replace the tahini with water.

Pro tip: if you want the hummus to be spicy, you can add fresh jalapenos. If you want it to have a smoky flavor, you can roast chili peppers in the oven, peel them and process them together with the rest of the ingredients. If you want it to come out strong pink, you can use boiled beets.