Easy Middle Eastern Hummus

CREDITS

فاطمة داود

INGREDIENTS

4 cans chickpeas (each 400g, drained and rinsed)
3 teaspoons crushed garlic (or more if you like strong garlic taste)
2 teaspoons crushed green chilies (adjust depending how spicy you want it)
6 tablespoons tahini (sesame seed paste)-(see tips below if you don't have)
½ cup lemon juice (fresh is better, but bottle lemon juice can also work)
1 teaspoon ground cumin
Salt to your taste
⅓ cup olive oil (plus a little extra for the top)
Paprika, za'atar or sumac for decoration
Few whole chickpeas for decoration (optional)

METHOD

1. Put the chickpeas, crushed garlic, crushed green chilies, tahini (or substitute), lemon juice, cumin, and some salt into a food processor or blender.

2. Blend until very smooth. If the mixture is too thick, add a few spoons of cold water or some of the chickpea liquid to make it soft and creamy.

3. Taste your hummus. Add more salt, lemon juice, or chilies if needed.

4. Spoon the hummus into a serving dish. Use the back of a spoon to make swirls on top.

5. Pour some olive oil over the top. Sprinkle paprika or sumac for decoration. You can place a few whole chickpeas in the center if you like.

6. Serve with pita bread, crackers, or fresh vegetables.

INFO & TIPS

Tahini Substitute Options:

1) Peanut Butter Substitute:
If you do not have tahini, mix ½ cup smooth peanut butter with 1 tablespoon olive oil and 1 tablespoon lemon juice. This gives a taste close to tahini.

2) Homemade Tahini (no toasting needed):
If you want to make tahini at home:

Take 1 cup white sesame seeds.

Grind the sesame seeds in a coffee grinder or strong blender until it becomes a fine powder.

Add 2 to 4 tablespoons olive oil and blend again until smooth and creamy like tahini

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No need to cook the canned chickpeas.

For extra creamy hummus, you can remove the skins from the chickpeas before blending (optional).

Keeps fresh in the fridge for 3–4 days.

Can be frozen for later use.

POSTED ON

12 Jun 2025

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