My vegan son asked me to make chumus. I’ve failed numerous times. The recipe below, unlike others I’ve seen, does not include additional water. I also spent five minutes removing the skin from the cooked chickpeas.
I happened to have fresh parsley and coriander on hand, so I added them both. They definitely took the chumus to a new level. This dish got raves from my kids, and I will be making it frequently.
I used freshly cooked chickpeas for this recipe. To cook chickpeas, see this chart: Guide to Cooking Dried Beans from Scratch. Adding baking soda makes them softer and easier to peel, but destroys some vitamins. I prefer not to add it.
Canned chickpeas work too.
Serve with fresh salad or cut-up vegetables, and fresh pita or whole-grain bread for dipping.
- 1 clove fresh garlic, peeled
- 5 sprigs each parsley and coriander
- 1.5 cups cooked chickpeas, skin removed if desired
- 3 tablespoons tahini (sesame paste)
- Juice of half a lemon
- 1/2-1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 tablespoon high quality olive oil for garnish
- To peel chickpeas (optional): Wash your hands. Put the well-cooked chickpeas in a bowl and crush the peas between your fingers. The skin will come off in your hands. Drop the skins into another bowl and discard. Continue until all the skins have been removed.
- Place the garlic and coriander into a food processor bowl and process with the S-blade until chopped.
- Add the chickpeas, lemon juice, tahini, salt, and cumin. Process until smooth, scraping the sides of the bowl occasionally.
- Place in a decorative bowl and make a well for the oil, add oil.
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