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Prep Time10 mins
Cook Time15 mins
Course: Snack
Cuisine: Mediterranean
Servings: 8
Calories: 202kcal


  • Food processor
  • spatula
  • Measuring cups and spoons
  • Bowl
  • spatula


  • 1 cup chickpeas pressure cooked OR one can of chickpeas, drained and rinsed
  • β…“ cup lemon juice to taste
  • 3 tbsp olive oil plus a drizzle extra for garnish
  • ΒΌ cup tahini up to β…“ to taste
  • 2 bulbs garlic finely chopped
  • 1 tsp cumin
  • 2 tsp paprika or as much as needed for garnish
  • salt and pepper to taste
  • β…› cup water as needed to loosen consistency of the hummus


  • Blend the tahini, lemon juice and garlic until well combined. Make sure there are no chunky bits the blade may have missed.
  • With the processor running, drizzle in the oil and blend until well combined.
  • Stop the processor and scrape down the sides as needed. Add the chickpeas, cumin, salt and pepper.
  • Process until well combined. If needed, stop the processor and mix everything together with a spatula. Taste and add a little more lemon, salt, pepper as needed. Blend for another minute or two until you achieve a creamy consistency to your hummus.
  • Add a half teaspoon more olive oil and a tablespoon or two of water at a time if the mixture is too thick.
  • Place in your fave bowl and garnish with some paprika and a drizzle of oil.
  • Serve immediately. If any remains, it can keep in the fridge for a day or two.