DTDinner Table

Hummus (Co-op Batch)

personal recipe · Prep 60 minutes (plus overnight soaking) · Cook 1-2 hours

Per serving: 228 cal · 7 g protein · 18 g carbs · 15 g fat

servings
  • 5 L dry chickpeas (≈4 kg) - soaked overnight, then cooked until very soft
  • 9½-10½ cups fresh lemon juice (≈2.3 L) - 2¼-2½ L
  • 9½-10½ cups tahini (≈2.3 L) - 2¼-2½ L
  • 4¾-5 cups extra-virgin olive oil (≈1.1 L) - 1.1-1.2 L
  • 40 cloves garlic (≈120 g)
  • 6½ tbsp ground cumin (≈39 g)
  • Salt - to taste
  • Cold water or chickpea cooking liquid - up to 1½-1¾ L, as needed

  • To finish

    Paprika, sumac, or za'atar - for serving
  • Olive oil - for finishing

Instructions

  1. Drain the soaked chickpeas and cook until very soft. Reserve some of the cooking liquid.
  2. Work in manageable food-processor batches rather than attempting the whole quantity at once.
  3. Whip the tahini and lemon juice first.
  4. Add the olive oil, garlic, cumin, and salt.
  5. Add the cooked chickpeas and process until smooth.
  6. Add cold water or reserved chickpea liquid as needed to reach a creamy consistency.
  7. Combine the individual batches in a large container and adjust the lemon and salt across the entire batch.
  8. Finish with olive oil and paprika, sumac, or za’atar.

Notes