Locale: Mediterranean

Source: Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook [p. 52]



  • 1 c dried chickpeas, soaked overnight and drained
  • 1/2 c tahini
  • 1 tbs roasted (dark) sesame oil
  • sea salt
  • 1/2 tsp ground cumin
  • juice of 2 lemons (or more, to taste)
  • 1/4 garlic clove, finely minced


  • 1 tbs extra-virgin olive oil
  • a pinch of ground red chili pepper (or Aleppo pepper, or paprika)
  • a little finely minced flat-leaf parsley


  1. Add chickpeas to a saucepan and cover with water, about one inch above the chickpeas. Bring to a boil, cover, and simmer gently until tender but not falling apart (at least 30-40 minutes). Drain, reserving 1/2 cup of cooking liquid, and a few chickpeas for a garnish.

  2. Transfer chickpeas and 1/2 cup cooking liquid to a food processor and process in brief bursts until you have a coarse and grainy purée (adding more liquid if needed). Combine in a bowl with tahini, sesame oil, salt, and cumin. Add lemon juice, stir well, and add garlic.

  3. Spread in a deep platter, spreading with a spoon to create little swirls. Garnish with olive oil, pepper, and/or parsley.


  1. Recipe also includes a variation for serving the hummus with ground lamb.


  1. 2016-12-02: