Chick Peas, Garbanzos, Hummus

Delicious Mid East Dip

Prep. Time: 25 minutes
3 1/4 cups chick peas
1 cup  of the chick pea liquid
Juice of 2 lemons (should = 1/4 cup or a little more)
2 TBS minced garlic (jar kind is fine)
1 tsp kosher salt
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
a few cranks of cracked pepper
3 Tbs Tahini
1/4 cup olive oil
garnish: about 1/2 tsp hot chili paste mixed with a little
Fresh finely chopped parsley
Drizzle of extra virgin olive oil
Sprinkle of sumac (avail. at Mid East grocery stores) or a sprinkle of cayenne

You can do this two ways… Using dried chick peas or canned. I prefer the dried but have been in a pinch and used canned and it was still good! If you use one 16 oz bag of dried, it makes two “batches”. I will tell you both ways.
If using dried, soak the chick peas in water overnight. HINT*  Adding 1/2 tsp baking soda to the dried chick peas while soaking will reduce the cooking time.  Drain and rinse before boiling. Place the chick peas in a pot deep enough to cover generously with water. Bring to a boil… watch it because they will boil over in a split second and make a mess all over your stove top!!! I skim the “foamy” stuff off that surfaces. When boiling, turn to medium heat and and simmer for 2 hrs. You will have to watch it and add water to the pot as it boils out. When finished, drain but don’t rinse and keep the liquid from the pot (my secret ingredient) ;0)… This makes approximately 6 1/2 cups of peas. I use about 3 1/4 cups per recipe. If using canned, 2 cans = about the same as 3 1/4 cups. Drain the canned peas but reserve the liquid. Now… here is the recipe!!
In a food processor, blend the chick peas, liquid, lemon juice, garlic, & salt. blend, blend, blend… that is the key. I start out with only 3 of the 1/4 cups of the liquid and if it needs the other 1/4 you can always add to it. Add all of the spices down to the cracked pepper and blend, blend, blend some more. Add the tahini and blend some more. measure out the olive oil and gradually pour it down the tube of the food processor. Let it continue to blend. You want the consistency to be pretty smooth. Also, it thickens once you refrigerate it so when it has finished blending, you want it to be a little thinner. Spread it into a shallow serving dish. Sprinkle it with the fresh chopped parsley. Put a dab or two of the hot stuff in the center of the dish. Drizzle it with olive oil and lightly sprinkle it with cayenne. Serve with pita, melbas (we like the garlic ones), or fresh cut up veggies!!!!! Hope you enjoy it!!! Let me know what you think or if you have any questions!!!

;0), Melissia


  1. Elizabeth says:

    Looks yummy!!!! Great blog!!

  2. Hi Melissia,

    Thanks for sharing, this looks delicious!

    Wonderful to see you the other day – very funny that I still see someone I know when I go to Jerry Lee’s, after all of these years 🙂

  3. Can you get the tahini and chili paste at Wal-Mart do you know?

    • MelissiaDaggett says:

      Tara, you can get the tahini there…it is in a small jar and expensive for the amount that you get. I get mine from a middle eastern grocery store in Mobile or as of lately have been ordering from a supplier in Atlanta. Chili paste? Not sure about Walmart but any of those little Asian grocery stores around here will have it. Now that I am thinking about it… Rouses probably has both!!! If you make the hummus… let me know what you think!!! Thank you!!!

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