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  • Prep time: 15 min, Inactive prep: 12 hr
  • Cook time: 30 min
  • Servings: 4 servings


  • 1 pound dried chickpeas
  • 1/2 cup tahini
  • 4 tablespoons lemon juice
  • 1/4 teaspoon white pepper
  • 4 clove s garlic
  • 1 tablespoon olive oil


Soak the chickpeas in water for at least 12 hours and up to 24 hours.

Drain the chickpeas and cook on low heat until they get really soft. Combine the chickpeas, tahini, lemon juice, pepper and garlic. Put it in a food processor and process until the hummus is creamy. Top with the olive oil.

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