Chickpeas hummus



Preparation time

15 min

Cooking time

2 h




  • 300g of dried chickpeas (or 600g of precooked chickpeas)
  • 50g Damiano Tahini paste
  • Pressed juice of half of lemon
  • 2 garlic cloves
  • Sesame seeds
  • Smoked paprika powder
  • Extra vergin olive oil
  • Salt


If you’re using dried chickpeas, soak them for 12 hours in fresh water, then drain them and bring them to a boil in a pan with abundant water and bay tree leaf simmering for about 2 hours. If you use the precooked chickpeas, it’s enough to drain them form its liquid.

Combine all ingredients in the food processor or blender: chickpeas, garlic, lemon juice, sesame paste, a pinch of salt, 3-4 tablespoons of extra virgin olive oil. Process the hummus continuously until it becomes very smooth, about 5 minutes. Taste and adjust seasonings.

Transfer to a bowl, powder with smoked paprika and sesame seeds. Serve with raw vegetable sticks or spread on your sandwiches.

Our recipes

This site uses technical cookies and third party profiling. To learn more or opt out, read the complete cookie policy statement. By continuing to use this site, we assume you are happy with it. More info

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.