I had already posted this recipe, but decided to revamp it with 1) a tastier recipe and 2) a better picture 🙂

Here’s your picture, served with gluten free crackers (yum!)

2013-11-24 14.02.58

The other recipe read like this:

1 can 400g Garbanzo beans/ chickpeas – drain but do not throw the water out

2 tablespoons Lemon/lime juice

3 table spoons Olive oil

1.5 tablespoons Tahini

2 cloves of garlic

1/2 teaspoon chili powder


Blend everything. There, you’re done 🙂

Taste it – if it is too dry add some water from the garbanzo beans can. Add salt or pepper to taste. Before serving place a thin layer of olive oil (with a light sprinkle of sesame oil if you fancy) on the surface to make it more moist. If you’ll be storing it in the fridge for a while, keep it covered in cling film to avoid it drying up.

Serve cold with pita bread or crudites.

…but this time I replaced the chili powder with harissa paste (1 heaped teaspoon) and a pinch of salt and I did not use any water from the chickpeas as the juice of one lemon and an extra dash of olive oil were enough to make up a pleasant texture.

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