Creamy hummus with tahini and lemon, served with homemade pita. A quick Mediterranean starter.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g canned chickpeas (drained and rinsed)
- 4 tbsp tahini (sesame paste)
- Juice of 1 to 2 fresh lemons
- 1 small garlic clove
- 1/2 tsp ground cumin
- Salt to taste
- 3 to 4 tbsp extra virgin olive oil
- Cold water (as needed)
- 1 or 2 pita breads for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Drain and rinse the chickpeas thoroughly under cold water.
- Step 2 Blend 1 min
In a food processor or blender, blend the tahini and lemon juice on high speed for 1 minute until the mixture lightens and becomes fluffy.
- Step 3 Prep 2 min
Add the chickpeas, garlic, cumin, and salt. Process for 2 minutes, scraping down the sides if needed.
- Step 4 Prep
With the machine running, drizzle in cold water, one tablespoon at a time, until you reach a smooth, creamy consistency.
- Step 5 Serve
Transfer to a bowl, smooth the surface with a spoon, and create a well for the oil. Drizzle with olive oil, sprinkle with paprika and parsley, and serve immediately with warm pita bread.