This is a simple hummus recipe that can be easily modified to make a variety of different flavors. Basil, peppers, or sun-dried tomatoes should all work well with this recipeIf using canned chickpeas, use 3 cups or 400 grams.



  1. 1 Cup chickpeas , dried
  2. 6 Cloves Garlic
  3. 2 Tablespoons lemon juice
  4. 1/4 Cup tahini
  5. 1/4 Cup olive oil
  6. 1 Teaspoon paprika
  7. 1 Teaspoon salt
  8. 1 Teaspoon cumin
  9. 1/2 Teaspoon chilli oil
  10. 1/4 Cup water


45 mins
  1. Add Photo

    Soak 1 cup dried chickpeas in 4 cups of water for 8 hours.

  2. Add Photo

    Drain the water off of the chickpeas. Pour 4 cups of fresh water in a pot and bring it to a boil. Add the chickpeas, cover the pot, and simmer on low heat for 30 minutes to 2 hours in order to soften the beans.

  3. Add Photo

    While the chickpeas are cooking, roast the garlic cloves. To roast a clove of garlic, stab the garlic with the tine of a metal fork or tongs, hold it over an open flame (a gas stove burner will do), and turn it frequently until it changes color slightly and softens.

  4. Add Photo

    Mince the roasted garlic.

  5. Add Photo

    Mix the following into a bowl: tahini, lemon juice, olive oil, paprika, salt, and garlic cloves.

  6. Add Photo

    Once the chickpeas have softened, mash them in a bowl with a spoon or potato masher or puree them in a food processor.

  7. Add Photo

    Mix the chickpeas with the rest of the ingredients.

  8. Add Photo

    Add water until hummus has desired consistency (I use about 1/4 cup water).

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