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1/2 cup dried chickpeas
1/2 head of garlic
2 cups water
juice from 1 lemon
1/2 teaspoon cumin
1 tablespoon olive oil
1 teaspoon sea salt
1/2 cup tahini

  1. Cook chickpeas, peeled garlic cloves and water in a pressure cooker for 35 minutes.

  2. Once the pressure has been safely released, drain the chickpeas and garlic and put in a food processor. Add lemon, cumin, oil, salt and 1/4 cup water and blend on high until smooth and creamy.

  3. Add tahini to food processor and blend until combined.

  4. Serve topped with whatever you like. I’ve topped with chilli/lime oil and roasted butter beans in the image above but your options are pretty endless.

Cooking dried chickpeas results in a nicer, smoother hummus but you can always replace the dried chickpeas with one can of tinned chickpeas.

Serving suggestions:
Chilli infused oil
Roasted beans or nuts