• 2 cups of cooked chickpeas (or one can)
  • 1/3 cup fresh lemon juice
  • 2 tbs tahini paste (optional)
  • 4 cloves garlic
  • 1 tsp mineral salt
  • 2 tbsp olive oil
  • 1 tsp paprika (optional)


Soak your chickpeas overnight in water in a covered container.

Drain, rinse then boil them in water (for approx 1 hour or until tender).

Drain and rinse chickpeas and allow them to cool.

Place chickpeas, garlic, lemon juice, tahini, 1 tbsp of olive oil and salt in a blender or food processor.

Blend well, adding more olive oil as needed.

Place hummus in an airtight container in the fridge, keeps for one week.