( Serves 4)

Cooking Time: 10



  • Chickpeas 240 grams/ml
  • Tahini 45 grams/ml
  • Olive oil 75 grams/ml
  • Lemon 80 grams/ml
  • Garlic 5 grams/ml


  • Drain 1 tin of chickpeas, rinse and and to a blender.
  • Add 4 tbs of olive oil (about 60ml) and a splash of water blend (add more water if needed but be careful at this stage).
  • When it becomes smooth add the juice form 1 lemon, crushed garlic clove and the tahini.
  • Blend again, until smooth (adding more water if needed). 
  • Season and taste, then move to a bowl.
  • Drizzle the remaining olive oil on to the hummus.

Extra Notes

  • You can use 2 garlic cloves for more of a garlicky punch.

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