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
    • Parsley


    • 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.

You might also like this