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  • 3 cups cooked chickpeas, peeled
  • 1 to 2 garlic cloves, minced
  • 3 to 4 ice cubes
  • ⅓ cup (79 g) tahini paste
  • ½ teaspoon kosher salt
  • juice of 1 lemon
  • hot water, if needed
  • sumac
  • extra virgin olive oil
  • caramelized onions

Add chickpeas and minced garlic to the bowl of a food processor.
Puree until a smooth, powder-like mixture forms.
While processor is running, add ice cubes, tahini, salt and lemon juice. Blend for about 4 minutes or so.
Check, and if the consistency is too thick still, run processor and slowly add a little hot water.
Blend until you reach desired silky smooth consistency.
Spread in a serving bowl, sprinkle with sumac and add a generous drizzle of extra virgin olive oil.
Add the caramelized onions to the hummus and serve.

Recipe and photo: Petro Borchard

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