10 minutes

    The best way to use a can of chickpeas to serve this dip with Lebanese bread or corn chips.


    New South Wales, Australia
    10 people made this

    Serves: 4 

    • 1 X 440g can chick peas
    • juice and rind of a small lemon
    • 2 tablespoons tahini
    • 2 tablespoons olive oil
    • 1 clove garlic, crushed

    Preparation:10min  ›  Ready in:10min 

    1. Put all ingredients into a food processor or jug and blend with blender until smooth. Refrigerate in a bowl for half an hour and serve garnished. Blend some sweet paprika with a little olive oil, drizzle over hummous.

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    Reviews in English (7)


    You need to add cumin to get the authentic taste  -  04 Sep 2009


    Something else. added cumin and a bit of salt  -  04 Sep 2009


    I added extra garlic and replaced the tahini (which I didn't have on hand) with one teaspoon of mayonnaise though I am sure you could use plain yoghurt or even sour cream. This had a lemon tang and was quite tasty thanks!  -  17 Aug 2009