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Jon Jon’s Jerusalem’s Hummus



500g (5 cups) of soaked chickpeas 

1 cup tahini paste 

1/3 cup of chickpea stew (up to a full cup) This is the leftover water from the soaking chickpeas. 

½ cup of lemon juice 

½ cup of olive oil 

1 tablespoon of cumin 

4 teaspoons of salt 

2 teaspoons of pepper


Presoak the chickpeas for 12-16 hours in tap water. For chickpeas – cook for 1 hour in a pressure cooker (1 hour after steam release) or in a regular pot for 3 hours with no lid. Put the chickpeas in a food processor and blend adding the chickpea stew, lemon juice, olive oil, salt, pepper, and cumin. Start to add tahini until you are satisfied with the texture. Blend for 1 more minute and adjust with more tahini or chickpea stew. Enjoy!

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