This traditional Middle Eastern dish also known as mezze, is globally recognized as a delicious spread worthy of any dining experience. It is made and served in many different ways but the traditional recipe includes only a few ingredients: chickpeas, olive oil, garlic, and lemon juice. The recipe I’m sharing with you has two very common ingredients found in every kitchen, that make this hummus so special and delicious; yogurt and vinegar. Surprised! do give it a try… you won’t regret!

The secret to a great tasting hummus is the use of tahini paste in large quantity, so it’s especially important to use the best quality you can find.

In addition to its addictive taste, hummus is also popular and prevalent mainly because of its health benefits. Chickpeas are legumes, which are extremely high in protein, zinc and folate. When served with pita bread it adds an impressive protein content to the meal. Also it makes it an easy go-to snack.

Prep Time: 10 min
Cook Time: 45 min for boiling chickpeas + overnight soaking
Total Time: 6 – 7 hrs
Makes about 3 cups


1 cup uncooked chickpeas, makes 2 cups after boiling
1/4 cup tahini paste
2 cloves garlic
2 tablespoons yogurt
1/4 cup extra virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
1/4 teaspoon white distilled vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1 teaspoon chopped parsley for garnishing (optional)


Wash and soak the chickpeas overnight in 4 cups of filtered water at room temperature. They will double in volume next day.

Place them in a pressure cooker and check the water level. It should be 4 inches above the chickpeas. Add 1 teaspoon salt and 1/4 teaspoon baking soda to the chickpeas and close the lid tightly. Set over high heat.

When the target pressure is reached, after first whistle, lower the heat to low and cook for 45 minutes, until the chickpeas are soft.Turn off the heat and let the pressure settle before opening the cooker lid. Drain the cooked chickpeas and let them cool for 30 minutes. They should be little warm not hot when you put them in the blender.

Add them to a blender or food processor with tahini paste, yogurt, vinegar, salt, garlic cloves, lemon juice, cayenne pepper and half of extra virgin olive oil. Blend until very smooth. With the blender running, add the remaining olive oil slowly and continue processing till the hummus reaches a creamy consistency. If needed, add little more olive oil but do not add water. Stop the blender at intervals to mix the hummus and blend again. Don’t worry about the olive oil, it will all be blended into the hummus giving it smooth texture and taste.

Taste and adjust the flavor to suit your taste, adding more lemon juice or salt, or cayenne. Transfer to a serving bowl, make a well in the center and drizzle with a good extra virgin olive oil, sprinkle some paprika on top, garnish with parsley and serve with pita chips or vegetable sticks.

Note: Don’t be afraid to add something unfamiliar to dips and sauces. They just might add the extra flavor that is needed to brighten up the dish.


  1. If you don’t have pressure cooker, you can boil the chickpeas in any pot. It will require more water as it cooks and the time of cooking will be about 1 hour and 30 minutes. Cover the pot and let the chickpeas simmer on low after first boil.
  2. You can cook chickpeas in large quantity and freeze for later use, like in curries, salads or soups and stews or use for another batch of hummus 


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