40 spices hummus

I’ve been making hummus off an on since 1998, with many techniques and recipes. For awhile I got lazy and started buying store bought – I became particularly fond of 40 spice hummus by Tribe, and then they stopped carrying it, which prompted me to start making my own again, and to try to replicate the recipe. I used to use canned chickpeas, but have decided that starting with dried chickpeas is worth the effort to produce really smooth hummus. Another trick is to add a little baking soda while cooking the chickpeas – that seems to make them break down and end up really smooth. This recipe only has about 25 spices if you count the individual spices in the garam masala, but it’s close enough in my book.


  • For:
  • 5
  • 1 teaspoon salt
  • 1 1/2 cup dried chick peas
  • Instructions

    1. Soak the dried chickpeas (either overnight in cold water, or use the quick soak method of boiling for 1 minute then resting for 1-2 hours).
    2. Cook the chickpeas in 4-6 cups water and the salt in a pressure cooker for about an hour. Then let it come down from pressure and add the garlic and baking soda, and cook until the chickpeas have completely fallen apart, and most of the liquid is gone.
    3. While the chickpeas are cooling off a bit, add the whole spices into a small pan, and toast over medium-heat for about 5 minutes, shaking frequently. Toasting the whole spices makes them much easier to grind in a mortar or pestle or spice grinder.
    4. Put the chickpea mixture into a large food processor and start processing. Add in the olive oil, lime juice, and tahini. Then add in all the spices, and continue processing until fully mixed. You may need to add a little water if it is too thick for your taste. Note that it will thicken up a bit in the refrigerator. It tastes best if you give it a day or so for the flavors to mingle. Will keep up to 2 weeks in the refrigerator.