1 can of chickpeas

1 large lemon

1/4 cup tahini

1/2 garlic clove, minced

1/2 teaspoon ground cumin

2 tablespoons olive oil, plus more for serving

1/2 teaspoon sea salt

2 to 3 tablespoons water

Dash of ground paprika for serving


  • Combine tahini and lemon juice in the food processor for 1 minute. Scrape sides and bottom of bowl then turn on and process for another 30 seconds. This extra time helps cream the tahini.
  • Add the olive oil, garlic, cumin and the salt and process for 30 seconds.
  • Strain and rinse the chickpeas well. Add half of the chickpeas to the food processor and process for 1 minute. Add remaining chickpeas and process for an addition 2 minutes or until thick and quite smooth.
  • 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 the consistency is perfect.

To Serve: Scrape the hummus into a bowl, drizzle with some olive oil and sprinkle with paprika.


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