41 Reviews
97% would make this recipe again

A thick Middle Eastern dip made from mashed chickpeas and «tahini» (sesame seed paste), seasoned with lemon juice, garlic, and olive oil.

Thanks to chickpeas, this recipe is an excellent source of fibre, folic acid, several minerals and vitamins B1, B3 (niacin) and B6.

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Preparation : 20 min
460 calories/serving


2 cups chickpeas/garbanzo beans (canned) 500 mL
2 cloves garlic
1/3 cup Tahini paste 90 g
1/4 cup lemon juice, freshly squeezed 1 1/2 lemon
1/2 cup olive oil 125 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g
1/3 cup water, approximately 85 mL
3/4 tsp paprika [optional] 2 g
3 1/2 tsp pine nuts [optional] 8 g
1 tbsp extra virgin olive oil [optional] 15 mL
3 pita breads 140 g
6 radishes 90 g
1 1/2 cucumbers, medium size 380 g
3 carrots 300 g
3 stalks celery 220 g

Before you start

A blender or food processor will be very useful to purée the chickpeas.

Please note that this recipe uses canned chickpeas. For dried chickpeas, please see the corresponding recipe.


  1. Drain and rinse the chickpeas. In a food processor purée the chickpeas with the garlic, tahini, lemon juice, and olive oil until the hummus is smooth. Add salt and pepper to taste. Add a few tablespoons of warm water to thin the hummus to the desired consistency.
  2. Transfer to a bowl. Drizzle with extra virgin olive oil, sprinkle with pine nuts and a pinch of paprika (optional). Serve with pita bread and vegetables.


Keep up to 3 days, covered, in the refrigerator; up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




29 g

45 %

Saturated 3.9 g
+ Trans 0 g

20 %


0 mg


360 mg

15 %


43 g

14 %


8 g

31 %


4 g

Net Carbs

35 g


10 g

Vitamin A

58 %

Vitamin C

26 %


10 %


23 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Iron, Niacin, Phosphorus, Selenium
Source of  :
Calcium, Pantothenic Acid, Vitamin B2, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables 1
Meat and Alternatives ½
Fats 6

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41 Reviews (39 with rating only) 97% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
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Top Reviews

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october 20, 2021 | I would make this recipe again

Very tasty recipe. Wish I would have had a food processor, my blender took a lot of work trying to process the whole thing. Will cut the tahini in half next time, it was a bit strong.

Useful 1
october 20, 2021 | I would make this recipe again

I love this easy, fast recipe! Used a food processor and added a small amount (6) of raw cashews right into the processor and mixed all together. (Pine nuts are too costly and scarce now.) Best homemade hummus I've made!

Useful 0

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