Naual Hansen

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Hummus can be made in couple of different ways. Simplest way is to use canned chickpeas to make it. The other, more difficult way, is to soak dried chickpeas overnight and cook the next day until they become soft. Then drain and use. There is also a posibillity to use a presure cooker to ensure a bit shorter cooking time.

This is the way how I used to make it for years. Sometimes I add more tahini to it to get even creamier consistency and richer aroma. The strongest flavour in this recipe comes from garlic, chilli flakes, chopped onion and parsley. Camoon is just optional. I haven’t used it in this hummus recipe. To achieve the original mid-estern taste sprinkle some camoon on top. It will give a very strong, unique, oriental flavour to it.

Hummus is mid-eastern arabic street food. It’s full of proteins from chickpeas, and of amino acids from tahini and olive oil. Therefore it is one very satisfying dish, and can be served both for lunch or dinner or as dipp-snack with fresh paprika and cucumbers.

Usually it’s served with fried falafel, thin arabic bread, olives, lots of tomatoes, cucumbers, onions, and some extra olive oil. It can be stored in the refrigerator overnight, and used the next day if covered with foil.




  • 245 gr of drained canned chickpeas;
  • some water to shortly boil strained chickpeas;
  • 4-5 tbsp. of tahini;
  • 2 cloves of garlic, finely chopped;
    juice of 1 lime (or 1/2 of large lemon);
  • 3-4 spoons of boiling water for reducing thickness, if necessary;
  • 1 tablespoon olive oil;
    1/2 tsp. of salt.
For garnishing:
  • couple of pieces of canned chickpeas;
  • some olive oil to drizzle on top;
  • some chili flakes;
  • some capers;
  • 1-2 cherry tomatoes, sliced;
  • 1-2 dried tomatoes from oil, finely chopped;
  • 1 small red onion and one green onion, both finely chopped;
  • a bit of finely chopped parsley;
  • a couple of green and black olives cut in pieces;
  • camoon seasoning (optional).

Preparation time

10 -15 min.

Cooking time

10 min.




Preparation process :
1. Strain chickpeas of excess liquid/aquafaba.  
After straining chickpeas – wash it out shortly with water (using a food strainer). Put chickpeas in a pot and cover with some water, let it boil. Let it simmer for the next 5 min. 
2. Turn off the stove, remove the pot from heat. Remove chickpeas “shells/flakes”  that  appeared (float) on the surface. Strain chickpeas from excess water. 
3. Put drained chickpeas into the food-processor and pulse several times. Start gradually adding the rest of ingredients while constantly pulsing and blending until hummus becomes creamy. Add more water while blanding, if  necessary
4. Serve on a large plate, by flattening hummus with a tablespoon. Dipp tablespoon into a cold water and shape ” bays ” on the surface of the hummus. Repeat a couple of times. Those bays will be     
places that will “hold” drizzled olive oil.
 5. Garnish with the rest of the ingredients and serve.



Hummus can also be made with a stick mixer instead of a food-processor. 

Suggestion how to use the rest of  aquafaba – click on the following link : .

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