Hummus is a typical Middle Eastern sauce, tasty and versatile, that can be served as an appetizer on crostini, bruschetta, pita bread, or as a side dish to main meat or fish courses. It is made from boiled chickpeas, which are simply blended together with garlic, lemon juice, extra virgin olive oil, and tahini. Tahini is a paste made from toasted and ground sesame seeds, available in ethnic stores or the appropriate supermarket sections, or it can be made at home. Below you’ll find my version of the traditional chickpea hummus, very simple and quick to prepare, perfect for aperitifs with friends!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Middle Eastern
- Seasonality: All seasons
- Energy 93.36 (Kcal)
- Carbohydrates 7.23 (g) of which sugars 0.44 (g)
- Proteins 3.89 (g)
- Fat 5.47 (g) of which saturated 0.64 (g)of which unsaturated 3.06 (g)
- Fibers 2.97 (g)
- Sodium 198.54 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz canned chickpeas (drained)
- 1/4 cup tahini
- 2 cloves garlic
- lemon juice
- cumin seeds (to taste)
- parsley (or cilantro)
- extra virgin olive oil
- salt
- pepper
Tools
- Mixer
- Bowl
- Strainer
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Preparation
Drain the chickpeas from the preservation liquid, place them in the bowl of a mixer, reserving a tablespoon.
Add the garlic (peeled and with the central core removed), the juice of about half a lemon, the tahini, a swirl of extra virgin olive oil, a pinch of salt and pepper.
Blend until a dense and homogeneous cream is obtained. If necessary, pour in a couple of tablespoons of water to facilitate the process.
Transfer the mixture to a bowl, add a handful of cumin seeds and chopped parsley to taste. Finally, finish with the reserved whole chickpeas and a drizzle of extra virgin olive oil.
The chickpea hummus is ready; I recommend letting it sit for at least half an hour before serving. You can store it in the fridge, in a well-sealed container.
Tips and Notes
You can vary the amount of tahini to your taste. If you don’t want to use it, you’ll get a simple chickpea cream, which is still good but different from hummus.
You can add just one clove of garlic if you prefer a milder flavor.
You can use parsley, cilantro, or even flavor with a couple of mint leaves.
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