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  • Author: Nawaï Li
  • Prep Time: 15min
  • Cook Time: 01:00
  • Total Time: 01:15
  • Yield: 4 persons 1x


A delicious vegan hummus to enjoy with an oriental diner.



  • 200g of organic chickpeas
  • 3 tsp of tahini (sesame cream) BIO
  • 1 tsp baking soda
  • 1 soy yogurt
  • 1 clove of garlic
  • 1 large lemon BIO
  • 1/4 dl of virgin olive oil
  • Salt
  • 1 pinch of paprika
  • A few stalks of parsley
  • Lebanese Bread


  1. The day before, soak the chickpeas in cold water with 1 tsp baking soda.
  2. On the day of making the hummus, rinse them with cold water.
  3. Fill a small saucepan of water and cook the chickpeas (~ 1 hour of cooking) add water during cooking if necessary.
  4. The chickpeas are ready when tender on the inside. Drain and store in a cool place. (If you do not have time of this step, then simply buy a can of chickpeas and drain them but keep the liquid to one side)
  5. In a medium-sized bowl, crush the garlic clove, add tahini, salt, lemon juice.
  6. Add the chickpeas and blitz them all with the a hand held blender or use a Nutribullet until you get a nice purée.
  7. Taste and re-adjust salt / lemon seasoning if necessary.

Serve the Hummus in a bowl, sprinkle with olive oil and decorate with a little parsley before serving.


To save time, you can use organic canned chickpeas.

  • Category: starter
  • Cuisine: oriental


  • Calories: 100% homemade with love

Keywords: chickpeas, caviar

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