Ingredients: for a big bowl

  • 250g can chickpeas or cooked chickpeas
  • Juice of 1 large lemon
  • 60 ml tahini
  • 2 small garlic cloves
  • 30 ml olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt & pepper
  • For serving: topping of your choices – I used Zaatar, paprika and pine nuts.


  1. Combine the tahini and lemon juice in a food processors for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
  2. Add the olive oil, minced garlic, cumin, salt and pepper to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
  3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl.
  4. Then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  5. If the hummus is too thick add 2 to 3 tablespoons of water until you reach the perfect consistency.
  6. Serve hummus with a drizzle of olive oil and dash of paprika. You can also add other spices or some nuts/seeds on top. I love hummus with carrot, cucumber, crackers… Or in wraps!