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Adjust Servings:
100 g of Chickpeas dry
1/2 tps. of Baking soda
100 g of Tahina white
40 ml of Water ice cold
1/2 tsp. of Salt
1 tbsp. of Extra Virgin olive oil
2 tbsp. of Lemon juice to taste
1/4 tsp. of Cumin powder
to taste Garlic
to taste Chilli powder hot


  • 4 h 15 min
  • Serves 8
  • Medium


  • chickpeas:

  • hummus:

  • spices:



Hummus, a Middle Eastern dish from chickpeas and tahini, is so popular right now. Fancy vegan and vegetarian restaurants offer different kinds of beautifully served and decorated hummus. You can also find it in supermarkets, and in case you want to make yourself, there’re tons of recipes online. But it’s rare when it’s prepared correctly. 

I’m going to tell you how to make your own hummus that’s smooth, light, and fluffy. It’s not difficult at all, and you’ll definitely love the result. If you like Middle Eastern cuisine, this hummus can become a regular guest on your table! 

For hummus, I don’t recommend using canned chickpeas. It’s much better to use dried chickpeas that you will need to soak and cook. And the chickpeas liquid, aquafaba, can also be used to make wonderful dishes. Vegans use it instead of eggs in baking, to make meringue, marshmallow, ice cream, and more. Besides, you can use it to make the lightest mayo with this recipe. This is how chickpeas give you two new dishes! By the way, you can freeze aquafaba for later. 

This recipe is perfect for 8 servings. 

Go for it!

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Soak chickpeas:

Rinse the dried chickpeas, add them to a bowl and cover with water (1:3 chickpeas to water). Add soda and let soak for 12 hours. The chickpeas will double in size.


Cook chickpeas:

Drain the liquid and rinse the chickpeas under running water. It’s essential! Transfer to a pot, add three times more water (no salt!) and bring to a boil. Then reduce to simmer and cook until so tender that they start breaking apart. This part is very important for light fluffy hummus, though it can take from 2 to 4 hours. After about 50 min, chickpeas start getting soft, which is perfect for salads and curry, but for hummus, you need to keep cooking until it’s super tender and easily breaks with fingers into a paste. Once it’s done - pour the liquid into another container and set aside for other recipes or freeze for later use. Rinse the chickpeas once again and let them cool completely. 100 g of dried chickpeas yields about 250 g of cooked ones.


Add the chickpeas, white tahini, olive oil, salt, lemon juice, and spices (optionally) to the food processor. Add ice water. The water really should be ice cold (add ice cubes to water in advance or replace some water with ice) for the right texture. Process into a smooth and fluffy paste.
The texture also depends on your food processor - the better it processes, the smoother hummus will be. You can also make your hummus using mortar and pestle.


Serve in a shallow bowl drizzled with olive oil and garnished to your taste.
You can also make hummus beforehand and store it in the fridge - it will be even tastier the next day.

Egg-free Mayonnaise with Aquafaba
Egg-free Mayonnaise with Aquafaba

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