All Recipes





total time


60 g high-quality Tahini, well stirred

20 g Lemon juice


3 cloves garlic, peeled

Sprinkle cumin seeds (optional)

250 g (1 15 oz can) cooked chickpeas, drained

50 g ice-cold water (or more for smoother hummus)

Smoked Paprika

Cayenne Powder

Olive oil (for garnish)


Ensure the tahini is well stirred. It should be thick, but still pourable from the container. If it’s not pourable, you’ll need to add extra lemon juice or water to thin it out in the blender.

Set a blender over a scale and add the tahini, lemon juice, and a sprinkle of salt. Blitz until combined, while the blade is on toss in the 3 garlic cloves and a sprinkle of cumin seeds until chopped.

Set the blender back over the scale and add the cooked chickpeas and ice-cold water. Blend until the hummus has reached the desired consistency, about 1 min. For a smoother hummus, add another 20 g of ice-cold water and blend for a little longer.

Store hummus in the fridge. To serve, spoon onto a plate with a sprinkle of cayenne and paprika and a glug of olive oil.

Serve with

Cherry tomatoes, sliced & salted

Sliced cucumber

Pickled onions

Feta cheese

Dollop plain yogurt

Fresh dill, parsley, mint, or cilantro

Lemon slice




total time
Start Cooking