A smooth and creamy mixture of mashed chickpeas, tahini, garlic, lemon juice, and olive oil.

Yields: 1 big bowl, Prep Time: 8-10 hours, Cooking Time: 15-20 mins


2 cups chickpeas/garbanzo beans

1/4 cup sesame seeds

3-4 tbsp canola oil

1 lemon, juiced

4 cloves garlic, peeled and chopped 

1/4 cup olive oil

1 tsp cumin powder

1 tsp paprika 

2 tsp salt


1. Soak chickpeas overnight or for up to 8 hours at least.

2. In a large saucepan heat 4 cups of water over a medium flame. Add the chickpeas and 1 teaspoon salt, and boil it for around 1 1/2 hours or until it softens. Drain but don't throw away the water. Save it in a bowl and set it aside. 

3. To prepare tahini, roast the sesame seeds over a pan on a medium-low flame for about 2 minutes or till it turns golden brown. Add the sesame seeds in a grinder. Grind the roasted seeds to form a smooth powder. Add the canola oil and grind it till it forms a smooth paste.

4. Add the boiled chickpeas, tahini, garlic, lemon juice, olive oil, cumin powder, paprika, 1 tsp salt, and 1 cup of chickpea water in a food processor/mixer and grind to form a smooth paste. Add more water if required. 

5. Transfer to a bowl. Add a dash of olive oil and paprika and serve with pita bread/chips.


  • Chickpeas that haven't been soaked overnight would need to be cooked for about 4 hours. A quicker way would be to pressure cook them. 

  • You can use regular vegetable oil in place of canola oil for the tahini.

  • Hummus is best served with pita bread or pita chips, but do try them with some veggies like baby carrots, broccoli, celery, red/green bell peppers, etc.