Ingredients (4-6 servings as a dip):

  • 300g chickpeas, drained weight
  • 2 tbsp tahini
  • 1/2 lemon, juice
  • 1 clove of garlic, crushed
  • 3 tsp cumin
  • 1 tsp salt
  • 50 ml cold water


  • some chickpeas
  • parsley, roughly chopped
  • olive oil
  • chili flakes
  • pepper, freshly ground

  1. Place the ingredients for the hummus in a blender and blend until a creamy texture is achieved. Add a little more liquid as needed. Taste and season the hummus as needed.
  2. Arrange hummus in a shallow bowl and press a well in the center with a spoon. Put the chickpeas in the hollow and pour a little olive oil over them.
  3. Garnish with parsley, chili flakes and pepper and serve.

Tip: Instead of using cooked chickpeas, you can also cook raw chickpeas in a few minutes. Put the chickpeas with 1 tsp of baking soda in a pot and cover with enough water. Bring the water to a boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water. chickpeas and rinse with cold water.