Healthy Recipes


This creamy dip could be eaten with veggies, bread, crackers or as a sandwich (or a wrap) base.


boiled chickpeas – 350g

cedar oil or olive oil – 4 tbsps

cumin – 1 tbsp

garlic – 3 cloves

tahini – 3 tbsps

salt – 1 tsp

one lemon

black or red pepper – 1\3 tsp

herbs to taste


    1. Put chickpeas into the blender, add olive oil, cumin, lemon juice, garlic, salt and a couple of tablespoons of boiled water.  Mix everything in a blender until getting a thick homogeneous mixture.
    2. Add three tablespoons of tahini and beat the mixture up again. Try it: if necessary, add more tahini; if the mixture is too dry, add more water. Put hummus into the fridge for an hour or two to cool down and infuse.
    3. Before serving, sprinkle hummus with a pinch of pepper and finely cut herbs.

Related Posts