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Best Chickpeas Hummus Paste Recipe

Your Best Chickpeas Hummus Paste


  • 1 cup chickpeas
  • 1/2 teaspoon baking soda
  • About 400 grams of pumpkin, on its shell and free of seeds
  • 1-2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and black pepper to taste
  • 1/2 cup raw tahini
  • 2 stalks of thyme
  • 1 garlic clove crushed
  • Juice from 1/2 lemon


  • Soak the chickpeas in water for 12 hours and strain
  • Transfer to a pot with plenty of water and baking soda and bring to a boil
  • Continue cooking for about an hour and a half until the chickpeas are completely soft. Wash in fresh water
  • Preheat the oven to 350 degrees F
  • Place the pumpkin on a baking pan lined with baking paper. Pour olive oil over it and season with 1/2 teaspoon cumin, salt, pepper and thyme leaves. Make sure the pumpkin is wrapped in all directions.
  • Roast the pumpkin in the hot oven for 45 minutes until soft and golden. Allow to cool and drain the soft contents into a food processor container.
  • Add the soft chickpeas and raw tahini to the pumpkin and grind well. Add 1/2 teaspoon cumin, garlic and lemon and stir.
  • Taste, seasoning and, if necessary, add olive oil and a little water.