My Best Hummus

Preparation info
  • Makes About

    1⅓ cups

    • Difficulty


Appears in
Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

By Paula Wolfert

Published 2009

  • About

This is the best recipe I know for preparing hummus. I use an electric blender to achieve the smoothest and glossiest version. Peeling and sieving the chickpeas takes about ten minutes.


  • 1 cup dried chickpeas
  • Coarse sea salt
  • ¼ cup tahini, preferably organic
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  1. In a large bowl, soak the chickpeas with 3 cups water and 3 tablespoons coarse salt for at least 12 hours.
  2. Drain the chickpeas, rinse them well, and put them in a 3-quart sandpot or other earthenware casserole. Add enough fresh cold water to cover by about 3 inches. Set over medium-low heat and bring the water to a boil. Reduce the heat to a simmer and cook, pa