Hummus for tomorrow day, hummus one more way:)

Hummus is very tasty:) Especially if made with love and tech-tips (technical tips). Here is a recipe and ingredient list for two servings, if taking into account hummus will be the main and the only dish for lunch or early dinner.


  • dry chickpeas, 3/4 cup  OR canned (in glass jar only!) chickpeas, 2 cups. If canned chickpeas will be used – start to prepare hummus from Step 3
  • water for soaking (in step 1)
  • water for cooking (in step 2)
  • water for chickpeas exfoliating (in step 3)
  • purified water for mixing in a blender with other ingredients, 3/4 cup (step 4)
  • oregano, dry species, 4 tsp
  • salt, 1 tsp
  • turmeric, dry powder, 2 tsp
  • chili pepper, dry species, 1/4 tsp (optional)
  • black pepper, powder, 1/4 tsp
  • flax seed oil, 3/4 cup
  • lemon juice, 3 Tbsp
  • assortment of raw vegetables like carrots, celery stems, radish, cabbage; Nori sheets and cooked sweet chestnut as a side dish

! 1 US cup = 240 ml; tsp = teaspoon; Tbsp = tablespoon

!! US measuring cup is based on measure by volume. Different products differ in volume/weight ratio because of different density.

!!! If no US measuring cup available for this moment, use 150 g of dry chickpeas, 180 g (ml) of water for blendering and 100 g of flax seed oil

or find any cup in your kitchen which volume is 250 ml approximately and use it for measuring

P.S. After few months of attempts to use my kitchen cup and measured by eye the amount of species, I lastly bought a set of calibrated US measuring cups and special tea/tablespoons for measuring. Absolutely satisfied with that decision!

How to make it:

Step 1. Chickpeas soaking

  • Soak dry chickpeas overnight or at least for 8 hours
  • Soaked chickpeas will grow in size and now will have a volume of approximately 2 cups

Step 2. Chickpeas cooking

  • Cook chickpeas in water (no salt added!) on a medium heat and watch for the moment when a white foam will cover all the water surface
  • Remove from the heat and pour foamy water out
  • Replace water with a fresh one and cook again on a medium-to-low heat for 1 hour (the bubbles from boiling water should be little, no overcooking)
  • After cooking, pour out water and cool down chickpeas by adding and pouring out cold tap water (I have water filters installed, that why I can do so just using tap water)

Step 3. Chickpeas exfoliation

  • After cooking, pour out water and cool down chickpeas by adding and pouring out cold tap water (I have water filters installed, that why I can do so just using tap water).  For canned chickpeas – fill a bowl with chickpeas with hot water for few minutes first, and then cool it down by adding and pouring out cold water
  • Roll cooled down chickpeas between the fingers slowly, firmly, but gently for 1 minute. Chickpeas should not be kneaded, the goal is to remove outer shell from it
  • Put a colander over an empty bowl
  • Add double amount of water to cover chickpeas sufficiently and then pour water out through a colander to catch the shells in it, while water will stay in a bowl
  • Repeat a scrolling of chickpeas and catching the shells 3 times while using the same water from a bowl

Step 4. Hummus mix

  • Put in a blender exfoliated chickpeas, purified water (3/4 cup), salt, species, lemon juice and flax seed oil
  • Mix in a blender on a medium-to-high speed for 2 minutes

Step 5. Serving

  • Serve in a medium bowls with sliced vegetables and/or Nori sheets as a side dish

Important notes!

  • Exfoliation of chickpeas is the most important step in all the process of chickpeas preparation. Even if using canned chickpeas, one should complete the Step 3 (chickpeas exfoliating) that is described in this tech-recipe, because. No need to exfoliate absolutely all shells, but the procedure should be repeated 3 times to ensure that most of the shell are removed
  • BECAUSE The SHELLS of chickpeas, as well as the shells of other beans or nuts like soybeans, sunflower seeds, almonds, etc., should not be used for consumption, even if they are fine-cut in a blender
  • One could notice, a true authentic hummus will always be prepared with de-shelled chickpeas
  • Turmeric and black pepper are synergistic species, they should always be used together
  • The set of species could vary, of course, from person to person. The set and exact amount of species in this recipe is developed for our taste. As well as the usage of cold pressed flax seed oil – the only one, in my opinion, worth to be taken inside a body.
  • Because chickpeas is a great source of proteins, would recommend to eat it during lunch or early dinner (dinner before 6 pm). Protein-boosted late dinner could be related with restless sleep/restless dreams (in case of vegan proteins) and nightmares (in case of non-vegan proteins).
Hummus one more way:)

P.S. Warm thanks to a special friend for editing

Photos and videos by Dr. A. Palatronis on

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