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  • 1 can of chickpeas with liquid (preferably organic);
  • 3 tablespoons tahini (I dare to add more);
  • 3 tablespoons olive oil;
  • 1 tablespoon sesame oil;
  • 1/2 teaspoon salt;
  • 1/4 of lemon juice;
  • 3 cloves garlic.


  • Pour the chickpeas and all the liquid from the can into a saucepan, add the peeled garlic cloves. Cook for at least 10 minutes (preferably 20 minutes) with the lid on. Allow to cool.
  • Place the cooked chickpeas with the liquid and garlic in a food processor fitted with an S-blade.
  • Add the rest of the ingredients and process until the hummus is smooth and creamy.
  • Place the hummus in a bowl, season with sesame oil and smoked paprika.
  • Serve with vegetables and crackers.