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Course: Side Dish, Snack
Cuisine: Mediterranean
Keyword: Bread and Spread, Dip, Hummus
Author: virtuousbread


  • 500 g Cooked chick peas drained. It's best if you cook them yourself (you will need about 250 g dry chick peas to get 500 g cooked chick peas - it's hard to be precise because they vary a lot) but you can use canned if you must.
  • 3 Big fat cloves of garlic, squashed with the flat of a knife.
  • 75 g Tahini
  • 100 g Lemon juice Juice of 2-3 lemons depending on how big and juicy they are
  • 1/2 tsp Whole cumin seeds
  • 1/2 tsp Dry chille flakes
  • 1 tsp Salt
  • Paprika and olive oil to decorate


  • If you are using dry chick peas, soak them over night and drain them.
  • Put them into a pot with plenty of water and bring the water to the boil. Turn it down and simmer them for at least 1 hour. In a pressure cooker, it can take 1/2 the amount of time.
  • When the chick peas are tender (not AT ALL chalky when you bite into one) drain them. Reserve a little bit of water in case you need it (see below). If you are using canned, drain them, reserving a bit of the water in case you need it (see below).
  • Put the chickpeas into the Magimix and add all of the other ingredients.
  • Turn it on and blend for as long as you like. Longer if you like it finer, less long if you like it coarser. If you are having trouble blending or if it is too thick, add water, a tablespoon at a time. If you like it really really fine, push it through a sieve.
  • Pop it in an attractive bowl and put it in the fridge to think about itself (the flavour will improve) while you make your pita bread. Or just pop it into an attractive bowl and get ready to eat it.
  • Before eating, sprinkle with a bit of paprika and drizzle with a bit of olive oil.