Cold hummus might just be the quintessential party fare, but warm hummus?

Now that is the stuff that dinner-worthy dreams are made of.


Truthfully, I was never picky about my hummus until I moved to New York City and discovered a place that served hummus-as-a-meal across the street from where I lived. It was heavy on the tahini, which made it almost velvety, in a slightly burnt and nutty kind-of-way. I just couldn’t get enough.

After that, no other hummus would suffice, which is why when the storefront closed down about three years ago, I was devastated. How would I ever get my hummus fix now?


It took a lot of soul recipe searching but I think I can finally say that I found “the one”.

The hummus to end all hummus. And the only recipe I’ve had that can compare to the version that I still fantasize about to this day.


And yes, it does have one and a quarter cups of tahini in it. Which is something that we just need to accept.

Because maybe it isn’t an every day kind of hummus, but as a once-in-a-while kinda splurge….I promise it’s worth every sesame-seed-laden calorie. And then some.


Hummus with Ful
Serves 6, adapted from Plenty
Note – I served these with my favorite homemade whole wheat pitas!


  • 2 1/2 cups dried chickpeas
  • 1 1/2 tbsp baking soda
  • 1 1/4 cups tahini paste
  • 3 tbsp lemon juice
  • 6 garlic cloves, crushed
  • 1 tsp paprika
  • salt
  • 1 1/2 cups dried fava beans
  • 2 tbsp olive oil
  • 1/3 cup lemon juice
  • 1 tbsp ground cumin
  • 4 garlic cloves, minced
  • 1 tsp salt


  1. Soak the chickpeas and fava beans overnight in separate bowls, adding 1 tbsp baking soda to the bowl with the chickpeas. The next day, drain and rinse both.
  2. Place the soaked chickpeas and remaining baking soda in a medium pot and cover with double their volume of cold water. Bring to a boil and then simmer for 1 1/2 to 2 hours, or until totally soft and easy to mush. Drain, reserving the cooking liquid.
  3. Transfer the warm chickpeas to a food processor and add the tahini, lemon juice, 6 cloves garlic, and 1 tsp salt. Puree until totally smooth. Add some of the cooking liquid, if necessary, until it is very soft and just holding it’s shape. Taste for salt.
  4. Meanwhile, put the fava beans in their own pot and cover with double their volume of salted water. Simmer gently for about 3 hours, or until tender. Remove from the heat and toss with the olive oil, lemon juice, cumin, minced garlic and salt. Taste for seasoning.
  5. To serve, spread the warm hummus in each plate. Top with the fava beans and a sprinkling of paprika.

This is my submission to this week’s IHCC.

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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48 Responses to Hummus with Ful

  1. london bakes says:

    Good hummus is pretty magical isn’t it? Can’t wait to try this version.

  2. Audra says:

    Every Sunday morning my Dad made “Ful” and a full Arabic breakfast. That dish involves cooked the fava beans and mixing them with olive oil, salt, lemon, garlic and mashing it all together. (Sometimes he made ful with tahini too) More garlic, parsley and olive oil are sprinkled on top and we dipped it with pita bread. So warm and delicious!

    This recipe really reminded me of that, and made me so nostalgic for home. Love it Joanne!

  3. Foodycat says:

    Ful is so divine on its own but I’ve never tried it with hummus! Yum.

  4. Quality hummus is amazing when you have it! Yours looks fantastic!
    And you are a posting machine lately – I don’t know how you have the time to share all these delicious recipes and lovely photos with us!

  5. Mmm, I love the sound of this dish. Gotta open that “Plenty” book again and make this ASAP!

  6. Kim says:

    Oh yes! That looks mouthwatering! I honestly think I’d like to try each and every one of his hummus recipes. This one looks terrific with the fava beans on top. Double the beans = double delicious in my book.

  7. Gloria Baker says:

    I love humus I think is delicious!

  8. Wow! Now this is a great way to use hummus! I love it and it’s so healthy and filling!!

  9. I’m a hummus addict. I rarely eat it warm, but when I do, I fall in love all over again – with hummus, that is. Looks great!

  10. Hubby is the hummus man in the house and makes it every weekend. I am going to show him your recipe – I love the idea of warm hummus.

  11. So creamy and smooth! And the fava beans topping looks great too.

  12. I have not made any hummus yet, hopefully by this weekend! Yours looks really delicious with the beans! Yum!

  13. Pam says:

    I am very intrigued by this… I have a feeling this is one decadent and addictive hummus!

  14. Mira says:

    I am kind of addicted to tahini, and I agree that freshly made warm hummus is absolutely glorious.. store-bought hummus just can’t compare! Love this recipe. 🙂

  15. Absolutely brilliant. I never thought of it as a base for the main meal but it does make sense. And you know I love simple & delicious…..

  16. Yes! Hummus just isn’t the same when there’s skimpy tahini. That sesame gold is worth every calorie.

  17. Can you just move in with me and be my private chef? I am seriously in love with all your recipes. This hummus dish looks as if its worth all the calories in the world.

  18. I’ve only ever eaten hummus cold or at room temperature, but now that I think of it, warm sounds amazing! Especially with all that goodness on top – my kind of dinner!

  19. It’s so true Joanne – I didn’t appreciate “real” hummus till I lived in NYC (on the UES) near all the falafel joints that are frequented by taxi cab drivers. this one looks AWESOME!

  20. I can totally see why this would be the hummus to beat all hummus! Sounds fantastic!

  21. I would love this hummus as a meal! Right now, in fact. The favas on top look great!

  22. Eileen says:

    I always think of ful as the fava bean salad, but I guess it’s just the name for fava beans, isn’t it? Anyway, I love the idea of adding different beans to a bowl of rich & creamy hummus! So satisfying.

  23. Debbie says:

    I am a serious hummus addict and eat it daily….this looks great! Can easily eat this as a meal. Love it on sandwiches too!

  24. Dixya says:

    calories from hummus dont count 😛 also i have read and experienced myself that taking skin off the chickpeas helps make hummus smooth. it takes little bit of your time but totally worth it.

  25. Guru Uru says:

    First time I have wanted to spoon hummus and lick my plate clean, this looks delicious 😀


  26. Simply Life says:

    Wow! I’ve never seen hummus like this – good to know!

  27. Michelle says:

    We devour hummus over here, but typically stick to simple versions. Maybe roasted garlic if we’re feeling a bit crazy. The idea of toppings on hummus blows my mind. I need this!

  28. Beth says:

    There’s nothing worse than when your favourite food suddenly becomes unavailable! I’m glad you found “the one”.

  29. OohLookBel says:

    I can definitely see a warm hummus in my future. With fava beans (or mushrooms!), delicious.

  30. Kristi says:

    That’s looks like a plate of some of the best hummus. I don’t think I’ve ever had warm hummus, but I see it in my future very soon.

  31. This does look incredible. I wish I could find favas!

  32. Colynn O says:

    This is perfection. I never thought of eating hummus warm before, but I’m pretty sure that it’s going to be included in a lot of my dinners now. 🙂 (I’ve literally been living off of avocados and hummus lately).

  33. Dining Alone says:

    I can never get my hummus creamy enough, maybe I need to add more tahini. This looks awesome.

  34. Blond Duck says:

    There is no good hummus here. IT’s a greasy mash of crap.

  35. That Girl says:

    I’ve never heard of warm hummus!

  36. Deborah says:

    I have never seen hummus as a meal, but I am so going to try this. Sounds amazing!

  37. That Ottolenghi is so smart. I love both ful and hummus on their own and combining them and serving them warm no less is such genius! 😉

  38. Hotly Spiced says:

    I love hummus and I enjoy it warm too, in fact, I often warm the plate before I put the warm hummus on the plate! It’s great with grilled chicken but I would never say that to a vegetarian! xx

  39. Corina says:

    I’ve never had warm humus but I love the thought of it. I’m now thinking of stirring some through some pasta. Yum

  40. Erin says:

    I’m not sure if I’ve ever had warm hummus, but I bet the flavors come out more and it’s delicious

  41. I could enjoy your hummus every single day. When I read ful I thought of fruits since that is the word for it in the language here. I think so I need some time out of asia and switch over to Mediterranean vibes. 😉

  42. grace says:

    i’m a pretty big fan of hummus, yet i can’t recall ever eating it warm! kudos for this one, joanne!

  43. I’m dreaming about warm hummus now. I haven’t tried Ottolenghi’s hummus yet, and to be honest I was nervous about the amount of tahini that he uses – I thought it might overwhelm a bit – but after reading this, there will be no holding back now.

  44. Zosia says:

    Your plate looks beautiful. Love the idea of warm hummus.

  45. Amy says:

    THIS. I want this. The more tahini, the better! Yuuuuuuuuum.

  46. Ashley says:

    I haven’t found THE hummus recipe yet – maybe this is it!! Looks great!

  47. oh my gosh, how wonderful! love the idea of warm hummus… yum.

  48. Nutmeg Nanny says:

    Oh goodness, I love this! It looks so delicious. Sadly though, I am allergic to tahini, will have to substitute for that.

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