My version of hummus

Recipes - My version of hummus

Combine chickpeas with tahini, garlic cloves, a bit of lemon and olive oil and you'll have a creamy hummus. But then again, there are so many ways to enjoy it. I like it with yogurt and tahini sauce in which you can still feel the sesame seeds. I also replace sesame oil with peanut oil sometimes.


  • 2 cans chickpeas
  • juice from half a lemon 
  • one tablespoon tahini
  • 1-2 garlic cloves
  • 2 tablespoons Greek yogurt
  • salt
  • olive oil
  • parsley for serving

Directions for My version of hummus

I usually make tahini by myself, but you can also find it in many stores and it stays fresh in the fridge for a long time. After I make the tahini (16 tablespoons of sesame seeds that were friend in a non-stick pan till they get a golden colour, mixed with 8 tablespoons of oil and salt - I keep the rest in the fridge), I start preparing the hummus. You can skip the yogurt and put aside some liquid from the can in order to make the hummus creammy, but I prefer to add yogurt. So in a bowl, mix the chickepeas with tahini, crushed garlic clove, lemon juice and one or two tablespoons of yogurt. Use the blender to turn the ingredients in a pure. Then add one or two tablespoons of olive oil and mix. When serving, sprinkle spicy pepper flakes and add fresh parseley, finelly chopped. Enjoy!

Tags: chickpeas, lemon, tahini, garlic, greek yogurt, salt, olive oil, parsley, recipes Breakfast & appetizers

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