Tahini hummus

Hummus literally is one of my favourite life saving recipes either for a quick and easy snack for a last-minute aperitif or to add up in a meal. It’s so easy to make and incredibly more tasty than any pre-made or industrial one. It is an amazing alternative to other snacks you can serve for aperitif, healthy but satisfying and nutritious.

Chickpeas are one of my favourite ingredients as they have a highly interesting profile for any type of diet you’re in. They are nutritive from carbs and proteins, hence makes you feel full having absorbed very little fat – and this is good fat – and it is a must for plant-based diets. Full of fibres, they also constitute a perfect add up to your meals for improved digestion and they offer an incredible flexibility in terms of preparations: raw in a salad, thickens a sauce, oven roasted…

Hummus not only serves as a dip for veggies or bread, but also offers a great texture to be used as a spread in sandwiches or to scoop some in a vegan salad bowl. I enjoy it better with tahini in it which is considered as the ‘original’ preparation. One advice is to always have a jar of chickpeas in the fridge so the hummus is cold enough to eat straight after mixed.

Grocery shopping tip: prefer chickpeas in glass jars rather than canned as they usually are better quality and lightly salted.



Prep time: 15 minutes          Cook time: 0 minutes

You will need:

  • 230g drained chickpeas (keep the water – also known as aquafaba)
  • 1 garlic clove
  • 3 tablespoons tahini
  • 1/2 lemon juice
  • 2 tablespoons chickpeas water
  • 2 tablespoons olive oil
  • Za’atar
  • Salt and pepper to taste
  • Parsley (or any herb you like) for decoration


Drain the chickpeas and remove the thin skin around the peas. I know this may be a little fastidious but the consistency is much creamier if you do this.

In the food processor, place the chickpeas with the minced garlic clove, tahini, lemon juice and the aquafaba and mix until all elements blend together. Add the olive oil and adjust the quantity if necessary for a softer version. Finally season with salt and pepper to taste – I usually put a lot of pepper to enhance the chickpeas which also decreases the salt quantity to add up.

Place in a bowl and thinly mince some parsley or any herb you may like on top of it as well as a dash of olive oil.


I suggest that you do not hesitate to adjust the various ingredients to reach the perfect seasoning and texture for you. After all, hummus is all about finding the right balance!

If you have aquafaba leftovers, do not throw it away! You can find plenty of vegan recipes using it such as my vegan chocolate mousse or fluffy pancakes.


Preparation: 15 minutes          Cuisson: non


  • 230g pois chiches égouttés (conserver l’eau aussi appelée aquafaba)
  • 1 gousse d’ail
  • 3 cac. tahini
  • Jus d’un demi citron
  • 2 cas. aquafaba
  • 2 cas. huile d’olive
  • Za’atar
  • Sel et poivre
  • Persil (ou autre herbe de saison)


Egoutter les pois chiches et retirer la petite peau autour. C’est un peu fastidieux mais la texture est bien plus agréable et crémeuse si cette étape est respectée.

Placer les pois chiches dans un robot avec la gousse d’ail hachée grossièrement, le tahini, le jus de citron et l’aquafaba. Mixer jusqu’à obtenir une consistence relativement homogène. Ajouter progressivement l’huile d’olive tout en mixant régulièrement jusqu’à obtention d’une consistence crémeuse mais pas liquide. Ajouter sel et poivre à votre convenance – pour éviter une quantité trop importante de sel j’ajoute quelques tours de moulin à poivre supplémentaires ainsi que du za’atar.

Servir le tahini dans un bol avec un peu de persil, du za’atar et un trait d’huile d’olive supplémentaire.


Ne pas hésiter à ajuster les ingrédients pour obtenir la consistence et l’assaisonnement souhaité.

S’il vous reste de l’eau de pois chiches, ne la jetez pas ! Il existe beaucoup de recettes veganes pour l’utiliser comme ma mousse au chocolat ou mes pancakes.

4 thoughts on “Tahini hummus

    1. If you cannot have any kind of onions or garlic, I would suggest that you try out some kinds of pepper with strong flavours as kampot, long pepper and add a little more salt to enhance the taste. Chives also are a great fit! Hope this helps

      Liked by 1 person

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