Hummus from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 20) by Molly Yeh

  • parsley
  • tahini
  • store-cupboard ingredients
  • dried chickpeas
  • EYB Comments

    Soak dried chickpeas 12 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tahini sauce; Zhoug; Pita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried chickpeas 12 hours.

  • Rutabaga on November 29, 2019

    I made this again and my now-eight-year-old loved it. Cooking the chickpeas until very soft seems to do the trick, and I have found Trader Joe's organic tahini to be very good.

  • Jviney on April 23, 2018

    My first time making hummus with dried chickpeas, and the method produced a much better hummus. I, too, would add more garlic and lemon juice for personal taste...but I did not make the zhoug that she suggests serving with it, so that may have made a big difference. Great recipe.

  • Rutabaga on September 26, 2017

    This hummus turned out really well for me, although when I make it again I think I will add more garlic and lemon juice - I like a little more acid in my hummus to balance the richness of the chickpeas and tahini. My chickpeas were an especially small variety, and they had soaked for more than 20 hours, so they cooked to near mush in just under an hour. For reasons that evade my husband and I, our six-year-old did not want to eat it (too much tahini? we didn't think so), but for most hummus lovers, this is where it's at.

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