• Preparation Time20 mins
  • Serves4
  • DifficultyEasy
425g tinned chickpeas, drained and rinsed
190ml water
125ml tahini
1 clove garlic
5 tbsp plus 2 tsp freshly squeezed lemon juice
1 1/4 tsp salt
3 tbsp extra-virgin olive oil, plus more for serving
Freshly ground black pepper
2 tbsp chopped fresh flat-leaf parsley leaves
Serving suggestion: Pine nuts, assorted flat breads and brine-cured olives
1) In a food processor put the chickpeas, water, tahini, garlic, 5 tbsp of the lemon juice and the salt. Blend to a rough puree.

2) With the motor running, pour in the olive oil slowly until fully incorporated. Season with pepper to taste. Store in the refrigerator for 6 hours, for the flavors to come together.

3) When ready to serve, remove the hummus from the refrigerator and stir in the remaining 2 tsps lemon juice and chopped parsley.

4) Transfer to a serving bowl or platter and drizzle with a little olive oil. Serve sprinkled with pine nuts if desired, flat breads and olives.

5) Store any leftover hummus in the refrigerator for up to 2 days.

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