Creamy Hummus


  • 1/3 cup tahini

  • 1/2 teaspoon ground cumin

  • 2–4 tablespoons cold water, or more if needed

  • 2 tablespoons extra virgin olive oil

  • 3/4 teaspon salt

  • 2 medium cloves garlic (peeled and smashed)

  • juice of 1 lemon (2–3 tablespoons)

  • 1 can chickpeas

  • optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, roasted peppers.


  • Puree the first seven ingredients in a food processor until smooth. Tahini, olive oil, cold water, salt, cumin, garlic and lemon juice.

  • Add in the chickpeas. One can, rinsed and drained.

  • Puree for 3-4 minutes, or until smooth. If the hummus seems too thick, feel free to add more water ( an extra tablespoon or two).

  • Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.

  • Enjoy! Transfer it to a serving bowl, add on any toppings that you would like (some red pepper flakes, extra drizzle of olive oil, paprika, chopped fresh parsley...)

Refrigerate for up to 3 days

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