Ingredients for 1 big bowl of hummus:

  • 1 cup dry chickpeas (200 g)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp tahini
  • 1 tsp ground cumin
  • a tiny pinch of Himalayan salt
  • toppings: fresh thyme, a slice of lime, paprika powder



  • food processor



  • Preparation: Soak the chickpeas overnight.
  • Rinse the chickpeas thoroughly and let them drain.
  • Cook the chickpeas for 45 minutes.
  • Rinse them thoroughly with cold water and let them drain again.
  • Put 2 cups (or 340 g) of the cooked chickpeas in your food processor and set the leftover ½ cup (or 85 g) of chickpeas aside.
  • Add the garlic cloves, olive oil, fresh lime juice, tahini, ground cumin and Himalayan salt to the food processor.
  • Blend for half a minute and then add ½ cup (or 120 ml) of cold water. Blend again until smooth.
  • Put the hummus in a bowl and top with the leftover chickpeas, fresh thyme, a slice of lime and some paprika powder.




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