• 2 x 546 ml cans chickpeas
  • juice from 2 lemons
  • 1 cup of water
  • 3 cloves of garlic
  • 5 Tbsp tahini (sesame seed paste)
  • 1 tsp salt (or to taste)
  • 1 Tbsp olive oil
  • 3 Tbsp chopped coriander (optional)


  • Put garlic in the food processor and mince finely
  • Drain liquid from canned chickpeas and rinse thoroughly
  • Add half a cup of water and blend until almost smooth
  • Season with salt. Add tahini and the juice of 2 lemons. Grind to a fine paste
  • Add the rest of the water until you have a smooth consistency
  • Transfer to a bowl, drizzle olive oil and garnish with chopped coriander (optional)
  • Serve with carrot sticks, celery sticks, pita or crackers
  • Additional Tips:
    • Try a variety of other beans for different flavours and colours
    • Add veggies to your hummus to make interesting colours:  half a cooked beet can make it pink, adding cooked sweet potatoes or carrots will give it an orange hue and chopped baby spinach will make it green