Hummus dip

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  • 425 g canned chickpeas
  • 1/2 teaspoon lemon peel, finely grated
  • 2 tablespoons of tahini
  • 3 tablespoons of lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 2 teaspoons finely chopped mint


  1. Drain the can of chickpeas and reserve the liquid for later.

  2. Blend all the ingredients in a blender.

  3. Try the hummus and if it is too soft add a little more lemon juice.

  4. The hummus should be like a thick mash. If it is too thick, add a little of the reserved chickpea liquid.


  • 1 blender


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