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Preparation Time: 15 min.


400 grams Can Chickpeas

4 tbsp Tahini

2 Cloves Garlic Minced

Juice of 1 Lime

2 tbsp Greek Extra Virgin Olive Oil

1 tsp Paprika

Salt to taste


  1. Drain the chickpeas and keep the aquafaba liquid aside.

  2. In a blender, place the chickpeas, tahini, garlic, lime juice, olive oil, paprika, salt, and two tablespoons of the aquafaba liquid; blend until smooth. If it is too thick, add 1 or 2 tablespoons of the aquafaba liquid and blend again.

  • Serve chilled with a drizzle of olive oil and a sprinkle of paprika with warm pitta bread.

NB: You can also use standard extra virgin olive oil.

Hummus | The Rasoi Recipes
Hummus | The Rasoi Recipes


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