About this Recipe

Tahini sauce is a sesame seed based cream found
in the most well-stocked supermarkets and ethnic product stores.

If you want, you can use dried chickpeas: in this case, soften 400 g of chickpeas well covered with water for 12 hours, changing it a couple of times, then drain them and cook them in water with some bay leaves for about 3 hours. Add salt only
at the end of cooking.

If you like, you can also add a couple of crushed garlic cloves.



  • 800 g of canned chickpeas
  • 4 tablespoons of tahina sauce
  • 2 lemons
  • extra virgin olive oil
  • salt




10 minutes

Cooking time



very easy


Drain the chickpeas from the preservation liquid, pour them into the mixer bowl and add the tahina sauce and the lemon juice.

Blend until obtaining a homogeneous cream, then pour
in a little oil so that the cream is soft and season with salt.

Keep the hummus in the refrigerator, covered, until ready to serve.

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