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Are you trying to turn me into a vegan?

I discovered hummus when I first moved to London. And I was an instant convert! I mean it’s creamy, yumlicious, oh so satisfying and goes well with everything… bread, carrots, cucumber, radishes, apples, pitta bread, celery…. I have always loved chick peas and I often make them using my mom’s delicious recipe. However, coming back to the recipe for making hummus, it’s really easy and you can serve it as starter or make a light lunch with lots of veggies. It’s always a party favourite and since it’s so quick to make, I make it fresh just before guests arrive. Let’s hum, people!

Course Side Dish, Snack
Cuisine Lebanese, Israeli
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories/Serving 25kcal


  • 300 gram canned chickpeas
  • 2 tbsp. tahini lighter coloured tahini is delicate and the darker tahini has a strong taste; I like them both
  • 1/2 fresh lime or lemon juice
  • 2-3 cloves garlic peeled
  • Salt to taste
  • 1 tsp olive
  • 1/4 tsp red chili powder


  • Strain the chickpeas and set aside the water and handful of chick peas for garnishing.
  • Mix together chickpeas, garlic, lemonlime juice, salt and tahini and half of the water from the can.
  • Grind in a blender until it's smooth and creamy. If  the hummus is too thick add more liquid from the can.
  • Empty the mix into a bowl and drizzle with olive oil and chili powder. Garnish with chickpeas.
  • Serve with sliced vegetables and fruits.


The recipe is better with organic canned chickpeas or chick peas cooked at home, which is super easy.
Recipe for making hummus. Let's hum!
Hummus Recipe
Recipe for making hummus. Let's hum!
Hummus Recipe

3 Replies to “Hummus Humming”

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