Tahini, lemon and garlic hummus


Making your own hummus means that, with practice and by trial and error, you can flavour it just the way you want. Play around with the seasonings like garlic, tahini and lemon juice to obtain a hummus to your taste.
The tahini you use can dramatically affect the flavour of your hummus. Raw tahini is stronger while canned, roasted tahini has a milder, nuttier flavour.

Serves 8-10
Preparation: 20 mins

2 x 400g cans chickpeas in water, drained
4 tbsp raw tahini
1 whole lemon
5 tbsp extra virgin olive oil
3 garlic gloves crushed
2-3 tbsp water
Sea salt

2 tbsp chickpeas
Olive oil
Toasted pine nuts

Place the chickpeas in the food processor reserving 2 tbsp for the garnish.

Add the tahini and process until smooth, occasionally wipe down the sides

Add the garlic, lemon juice, olive oil and some salt and process.

Taste and adjust the flavourings to suit your taste. You may need to add tahini, olive oil

If the paste is too thick, add 2-3 tbsp of water, you may need to scrap the sides of the bowl down a few times as you go.

Place in serving dishes and, using the back of a spoon, create a well. Fill the well with olive oil, the rest of the chickpeas, paprika and toasted pine nuts and serve with warm pitta bread.

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive