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Surabhi Sehgal
My recipe for the silkiest Hummus
5 from 3 votes
Prep Time 8 hrs
Cook Time 25 mins
Total Time 8 hrs 25 mins
Course Appetizer, Dips, Snack
Cuisine Arabic, Greek, Lebanese
Servings 4


  • 1 Cup raw Chickpeas /or
  • 2 cups cooked Chickpeas
  • 2 tbsp Tahina
  • 3 tbsp lemon juice
  • 1 Cup Aquafaba
  • 4-5 Cloves of Garlic
  • Salt to taste
  • 2 tbsp Olive Oil
  • 1 tsp Zattar for garnish
  • 1 tsp slivered Pistachios for garnish
  • 1 tsp Pinenuts for garnish
  • few Edible Flowers for garnish
  • 1 tsp Pomegranate arils for garnish
  • Few Olives for garnish


  • Soak the Chickpeas overnight in water
  • Next morning, wash the soaked Chickpeas and pressure cook them in salted water until they are soft
  • Once cooked, transfer the Chicpeas to a bowl and let them cool
  • Add the Chickpeas, Tahina, Lime juice, salt and half cup Aquafaba to a high speed blender
  • Blend to a fine consistency
  • Add more Aquafaba and and keep blending until the hummus looks silky
  • Add the olive oil and more aquafaba if required
  • Blend until the hummus is creamy
  • Transfer to a bowl and top with olives, zattar, pistachios, pinenuts, pomegranate, edible flowers and olive oil . Or any toppings of your choice.
  • Refrigerate for a few hours. Serve chilled.
Keyword arabic food, chickpeas, dips, hummus, Lebanese cuisine