Hummus (Chickpea Dip)

Hummus (Chickpea Dip)

This is a bean dip that originates in the Middle East. Eat it with pita bread, as a dip with tortilla chips, or with cucumber or celery sticks.


1 cup (200 ml) dried; if using canned chickpeas, about 2 cups (400 ml)
Garlic (grated or crushed)
2 cloves
Lemon juice
1/2 to 1 lemon's worth (adjust to taste)
Nerigoma sesame paste (white)
2 tablespoons
Olive oil
50 to 100 ml (adjust to taste)
a small amount
Cayenne pepper
a small amount
(Use sesame oil if you don't have sesame paste)
(about 1 teaspoon)


1. If cooking dried chickpeas, soak them in water overnight, then boil until tender. If you use a pressure cooker they should be done under pressure in 5 to 10 minutes. If using a conventional pot they'll probably be done in about 1.5 hours.
2. Put the drained chickpeas, garlic, lemon juice, sesame paste and olive oil in a food processor. Blend until it forms a paste. If there's not enough moisture, add some water or the cooking liquid of the chickpeas. Adjust the amount of olive oil to taste. Season with salt and cayenne pepper.
3. Transfer to a serving bowl. Drizzle some more olive oil on top, and/or add some more cayenne pepper to make it pretty. It's even better if you let it rest for a few hours in the refrigerator before eating.

Story Behind this Recipe

A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!