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Hummus - The king of mezze

Fatima Sadal - Chef on Rhine
A quick and easy recipe to making the prefect, most delicious, most nutritious and healthy food on earth!
5 from 5 votes
Servings 4


  • 1 big can chickpeas 480 g
  • 2 cloves garlic minced
  • 2 Tbsp lemon juice
  • 6 Tbsp tahini
  • 6 Tbsp olive oil
  • 1 Tbsp roasted cumin powder
  • salt
  • olive oil to drizzle on top
  • sesame seeds, mint, pomegranate arils, zaatar, paprika optional, to garnish


  • Wash and drain the canned chickpeas. Remove skins from as many as possible for a smooth hummus.
  • Cook in ca. 1 litre water until very soft and fully cooked. Reserve the liquid aside to use in mixing and 1 Tbsp chickpeas for garnishing.
  • Process the chickpeas into a fine paste using a food processor, blender or emulsifier.
  • Add in the lemon juice, tahini, salt, cumin, olive oil and minced garlic.
  • Process into a fine paste. Use the reserved liquid to get the right (mashed potatoes like) consistency.
  • Transfer to the serving bowl or plate, make a well in the centre, fill with olive oil and decorate with your favourite garnishes.


  • Peeling the skin off the cold pre-cooked chickpeas is easier than doing it after boiling them in water.
  • The canned chickpeas need to be boiled again to ensure a smooth consistency. 
  • The amount of lemon juice and salt depends on your personal preferences. So does the consistency of hummus. Blend, adjust and continue to play until you get the right balance! 
  • Tahini is a thickening agent. Itll help hummus thicken. Make sure the paste is not too thick while still hot as it will eventually thicken more once cold.