Project Description



  • 15 oz (425) can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
  • 1/2 teaspoon baking soda, (for canned chickpeas only)
  • 1/4 cup tahini
  • 2-3 tablespoons lemon juice, (adjust to your tastes)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt, to taste
  • cracked black pepper, to taste
  • 2 tablespoons ice cold water
  • pinch of paprika, or Sumac for serving


  • Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
  • Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
  • Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt and pepper. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl.

    Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy.

    (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)

  • Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
  • To serve, drizzle with olove oil and sprinkle with a light dusting of paprika.


Calories: 254kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Fiber: 8g | Sugar: 4g