Cook With What You Have

Discover recipes using ingredients already in your kitchen. Results are ranked by how well they match your pantry.

How It Works

  1. Add Your Pantry - Enter ingredients you have at home.
  2. Search or Discover - Find recipes by keyword or click "What Can I Make?"
  3. Start Cooking - View your match percentage and visit the original recipe.

We don't host full recipes-we link directly to original sources.

Hummus I

Ingredients

  • 1 cup dry chickpeas
  • Water
  • 1 teaspoon baking soda
  • 2–3 cloves of garlic
  • 1 teaspoon salt
  • Tahini and water, to make a paste
  • Ground cumin
  • Fresh, coarsely-cut coriander leaves
  • Salt to taste
Your pantry · Interactive controls load with JavaScript

Method

  1. The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.
  2. Rinse.
  3. Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.
  4. Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.
  5. Pour out the water. If desired, some can be reserved to add later, for extra flavor.
  6. Mash the chickpeas by pressing them through a pasta sieve or use a food processor.
  7. Let it cool for 10 minutes.
  8. Add tahini and water until you get the right consistency.
  9. Season with salt, ground cumin, and coriander leaves.

Notes

  • Fresh lemon juice can be substituted for some of the water
  • Some cooks add tahini concentrate and lemon juice, instead of diluted tahini.
  • Serve with any combination of olive oil, tahini, za'atar, roast pine nuts, and/or French fries.

Categories