Killer hummus with whole chickpeas from Dinner: Changing the Game (page 353) by Melissa Clark

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Notes about this recipe

  • lourdesj on May 25, 2026

    Very good recipe. I had heard Mike Solomonov's recipe was the best and looked it up to compare. This recipe is very similar, just varies slightly the amount of cumin and adds olive oil. I use more garlic and less tahini. I make the tahini mix separately first, crushing garlic into a paste with the salt in a mortar and pestle, and mixing in the lemon juice first. I wouldn't want it sprinkled with whole beans at the end like in the recipe, better as a dip. Many ways to serve and garnish - with za'atar, sumac, or a drizzle of high-quality olive oil and a squeeze of lemon.

  • redbird on April 10, 2026

    Really, really good. Used RG garbanzo beans. Only used about 1/3 cup tahini.

  • southerncooker on November 10, 2019

    I used canned chickpeas. I didn't put any whole ones on finished hummus like in picture. I did drizzle on olive oil and sprinkled on half sharp paprika. It doesn't say anything about adding the whole ones in recipe. We ate with garlic chive pita crackers and also Ritz. Delicious.

  • ksg518 on November 27, 2017

    I thought this was a wonderful hummus and will repeat. This version uses the baking soda method to help soften the skins and it resulted in some of the smoothest hummus I've ever had.

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