Hummus is staple Levantine dish that has become popular all over the world, Hummus, meaning chickpeas in Arabic, is cooked, mashed chickpeas, blended with tahini, lemon juice, salt and garlic. The earliest known recipe similar to hummus with tahini are in cookbooks written in Cairo in the 13th century. It is an important dish in my house and one we eat often. I love it so much, it’s always ready to eat n my fridge with some veggies or as a side dish.

Preperation Time

  • 15 minutes


  • 500 grams


  • 350g of cooked and peeled chickpeas (or use canned)
  • ½ cup tahini, stirred well before measuring
  • ½ cup cold water
  • 2 tbsp lemon juice
  • ¾ tsp salt
  • Olive Oil (for drizzling)
  • Garnish (paprika, ground cumin, parsley or whole chickpeas)


  • In a food processor, combine the tahini and lemon juice and process 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.
  • Add minced garlic, and salt 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.
  • Add half of the chickpeas to the food processor and process for 1 minute.
  • Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
  • Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
  • Add salt for taste and adjust as needed.
  • Serve hummus with a drizzle of olive oil and dash of paprika.


  • Store homemade hummus in an airtight container and refrigerate up to one week.