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By Samantha Clark and Samuel Clark

Published 2014

  • About

Noelia helped us with our food stall outside Morito for a long time. She used to make the hummus almost every day with incredible, brutal efficiency. It was by far the most delicious hummus we have ever tasted. This is her version. At the restaurant we pressure-cook soaked chickpeas with half an onion and some salt, similar to how tinned chickpeas are made, so in this recipe we recommend using tinned chickpeas.