Alex’s Hummus


  • 1 quart dried chick peas
  • 3 tablespoons Tahini
  • 1.5 lemons, juiced
  • 3 cloves of garlic, smashed
  • 3/4 cup olive oil
  • 1 teaspoon baking soda
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 pinch sumac

What you need:

  • Pot
  • Strainer
  • Blender/food processor

How to make:

  • Soak the beans, overnight or for at least 6 hours
  • Strain the beans and add to the pot with enough water to cover them
  • Add 2 bay leaves and baking soda to pot
  • Bring to boil
  • Turn down to simmer
  • Cook until chick pea is easily smashed between two fingers
  • Strain the beans
  • Run them under cool water until cool enough to handle
  • Add beans and garlic to blender/food processor
  • Pulse until smooth
  • Add Tahini and lemon juice
  • Pulse until incorporated
  • Add the olive oil, salt, and pepper
  • Blend until very smooth
  • Serve immediately, with a drizzle of olive oil and a pinch of sumac

How to enjoy:

  • Serve with favorite tortilla chips or fresh veggies
  • On a sandwich with grilled veggies and feta
  • Serve on top of grilled lamb or with a kebab

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