Daria Souvorova

1 hour 30 minutes (plus day to rehydrate chickpeas)

serves: 12-16 people

This simple chickpea spread is such a crowd pleaser, folks ask me for leftovers every time it is served (there are rarely leftovers, so I keep doubling the recipe)! Don’t be afraid to double the batch and save some for later, it can last for around 2 weeks in a sealed tub. The recipe as it stands makes enough for two dip bowls or one large dish.

This recipe was originally created for the Jerusalem Dinner we hosted a while back. We originally served it with a buttery Malawach – a combination of flaky croissant and soft naan and paired it with a Tabboueleh and a homemade Baba Ganoush. I brought the recipe back for the book launch of my first cookbook Chez Nous: Communal Dinners this past Saturday. To make my life easier, we served it with some Buttered Naan which is incredibly easy to make.

Generally, we serve sit-down dinners, but for this reception, I wanted to feature recipes from the book that could be made in advance and served buffet style so I did not have to worry about anything being too cold or losing its texture throughout the event. I focused on appetizers and desserts. I served five different appetizers from the book including Baba Ganoush, Cilantro Chutney, Hummus, with Buttered Naan as well as Sardele in Saor Crostini and Fresh Mozzarella Pesto. Our desserts included a beautiful Tiramisu from our Venice Chapter, a Sweet Potato Batatada from our Macao Chapter, A Sweet Cheese Martabak from Jerusalem, and a Victoria Sandwich Cake from the High Tea Guide.

I will be posting the rest of these recipes later in the week, so stay tuned for more!


2 1/2 cup (500 g) dried chickpeas 

3 teaspoons baking soda

10 cups (2.5 L) water

2 1/4 cup (540 mL) tahini paste 

1/2 cup (120 mL) lemon juice 

4 cloves garlic, minced

salt and pepper to taste

Olive oil, to taste

  1. Day before, soak chickpeas in 5 cups water.
  2. Drain, place in saucepan with baking soda. Cook, stirring, for 3 minutes. Add water, bring to a boil and cook 20-35 minutes until the chickpeas are soft when squeezed.
  3. Drain chickpeas. Process into a thick paste in a food processor. 
  4. Add tahini, lemon juice, garlic, and 1 1/2 teaspoon or so of salt. Slowly drizzle in some water if the hummus is too thick. Blend a few more minutes until smooth. You may want to add some olive oil if you prefer an oilier humus (I drizzle mine on top to serve).
  5. Place in a bowl, cover in plastic and refrigerate until ready to serve. I drizzle with oil to serve. 

Want more?

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6 Comments Add yours

  1. chefkreso says:

    Yummy, sounds pretty interesting and tasty served with Malawach 🙂


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