The Hummus & Pita Co.
Change it up! Add simple ingredients to make it hot, spicy, or mild. Check out the suggestions above and add them after the olive oil in the recipe.
  • 1 pound raw chickpeas (or 1 can pre-cooked)
  • 1 tsp cumin
  • ¼ cup baking soda
  • 2 tsp kosher salt
  • 5 Tbsp freshly squeezed lemon juice
  • ¼ c water
  • ⅓ cup tahini
  • ½ cup extra virgin olive oil
  • 3 cloves minced garlic
  • 1 Tbsp paprika
  • fresh parsley (chopped)
  1. For Fresh Beans:
  2. Place the raw chickpeas in pot and cover them with water to which you've added a little salt. Let soak overnight.
  3. On the 2nd day, drain and rinse chickpeas. Clean the pot and return the beans plus ¼ cup baking soda and enough water to cover the chickpeas. Cook on medium heat for 6 hours. Remove from heat and drain and rinse.
  4. Place the chickpeas, garlic, cumin, and kosher salt in the bowl of a food processor. Process for 20 seconds. Stop, scrape down the sides of the bowl, and process for another 20 seconds.
  5. Add the lemon juice and water. Process for 20 seconds.
  6. Add the tahini. Process for 20 seconds, the scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
  7. If hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.
  8. Garnish with paprika and parsley if desired
Recipe by Baby to Boomer Lifestyle at