Creamy Hummus Recipe
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A bowl of chickpeas

Extra virgin olive oil

2 cloves of garlic

100 ml tahini

1 lemon

2 tsp of salt

Cayenne pepper



Place chickpeas in a large bowl and cover them with 5-6 glasses of cold water and leave them to soak overnight. Next day, drain the chickpeas. Place them in a medium saucepan, add 3 glasses of water, 2 tsp of baking soda and boil the chickpeas about 30-40 minutes. Cool enough the chickpeas and peel them. Peeling the chickpeas makes your hummus smoother. Place the peeled chickpeas in a food processor, blend them a full minute. Then add 3 tbsp of olive oil, 2 cloves of crushed garlic, 100ml tahini, juice of a lemon, 2 tsp of salt and continue to blend. Add olive oil or 1-2 tbsp of water until you get the ​very smooth and creamy result. Taste and add salt or lemon, if needed. Place the hummus in a bowl, drizzle it with extra virgin olive oil and sprinkle with cayenne pepper.


 Serve with pita wedges or tortilla chips.

 Share, savour, enjoy!