Chick Peas

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

One of the best ways to use chick peas, so common in the Arab world that they could be a symbol of it, is puréed as a cream salad. Because it is so often combined with tahina, many use the name hummus for that combination.


  • 250 g (8 oz) chick peas
  • Salt and pepper, to taste
  • 2


Soak the chick peas for a few hours or overnight in cold water. Drain and simmer in fresh cold water until really soft, which usually takes more than an hour, adding salt towards the end of the cooking time. (A good pinch of bicarbonate of soda speeds up the softening but then you must throw away the cooking water, for it acquires a rather unpleasant taste.)