Soak the chickpeas overnight in plenty of cold water.
Bowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.
ColanderStovePot
💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3
Drain, reserving a cup of the cooking liquid.
Colander
For the Hummus
4
Drain, reserving a cup of the cooking liquid.
Colander
5
Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6
Taste and adjust the seasoning.
7
Mix the tahini, lemon juice, garlic and cumin and season with salt.
8
Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.
Food processor
💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
9
Gradually add the water, until the hummus is creamy and airy, and a little thinner than the texture you want: it thickens as it stands.
💡Ice water, not ordinary water, gives hummus an airy, pale texture: the tahini emulsifies with it like mayonnaise.
10
Spread on a plate, make a well in the center and add the olive oil, paprika and parsley.
For the Hot Topping
11
Warm the ful in a small pot for 3–4 minutes.
StoveSmall saucepan
12
Place the hot topping in the center of the hummus and serve.
318calories
10 gprotein
21 gcarbs
22 gfat
● protein 12%● carbs 26%● fat 62%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Cooked chickpeas: measured in cup in this recipe: 1 cup = 170 g · 180 kcal per 100 g · More about Cooked chickpeas →
Raw tahini: measured in tbsp in this recipe: 1 tbsp = 15 g · 665 kcal per 100 g · More about Raw tahini →
Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
Fava beans: measured in cup in this recipe: 1 cup = 150 g · 283 kcal per 100 g · More about Fava beans →
🔧 Tools needed (4) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
