Middle Eastern Hummus

Flora S.


  • 3 cups dry garbanzo beans soaked overnight
  • 1 pinch baking soda Optional
  • ½ cup extra-virgin olive oil
  • ¾ cup tahini paste
  • ¼ cup fresh lemon juice or more to taste
  • 1 large clove garlic minced, or more to taste
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 tablespoon extra virgin olive oil for drizzling


  • Rinse the garbanzo beans and and place in a pot. Fill with enough water to cover by at least 1 inch. Add baking soda, if using.
  • Bring to a boil and then simmer over medium heat until the beans are very soft, 1 1/2 to 2 hours.
  • Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish.
  • Transfer the rest to a blender or if you have a hand blender, a large bowl. Blend the beans until smooth, adding 1/2 cup of olive oil gradually.
  • Add some of the reserved water if needed to help it blend. Add the tahini and blend in along with the lemon juice.
  • Blend in the garlic, cumin and salt.
  • Spread the hummus into a flat serving dish and garnish with the reserved beans and a drizzle of olive oil.

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Friday & Saturday 10am - 5pm
Sunday 1pm - 5pm