Preparation: 5 mins
For a small bowl
- 200 g chickpeas, cooked
- 100 ml water
- 2 tbsp Tahina
- 1/2 teaspoon salt
- 1/2 tsp cumin
- 2 tbsp olive oil
- 1/2 tsp paprika powder
- Drain chickpeas and wash briefly.
- First mix water, tahina and lemon juice in a mixer until an even consistency is achieved.
- Then add chickpeas, salt and cumin and mix for about 2 minutes until the mixture is smooth and creamy. If the hummus is too tough or dry, add a little more water and a pinch of salt and continue mixing.
- Serve with olive oil, paprika powder and parsley.
About this recipe
You can probably never have too much hummus in the fridge - especially not from this fresh and homemade one. It is creamy, ready in a few minutes and goes especially well with bread, falafel or vegetables. This variant works without garlic or oil.