Prep. Time 10′     Serves 4


  • 2 cups cooked chickpeas
  • 1-3 cloves garlic (depending on the intensity you want)
  • 4 tbsp tahini
  • 6 tbsp olive oil
  • 1 medium lemon (juice)
  • 2 pinches of cumin
  • 2 pinches of sweet paprika
  • Salt
  • Pepper
  • 2-3 tbsp water (for a creamier and smoother result)
  • A bit of paprika and olive oil to serve


  1. You can use canned chickpeas for convenience, but for an even better result, boil them yourself
  2. Soak the chickpeas in water overnight.
  3. Drain them in a colander and boil them in a pot over high heat.
  4. Skim off the surface (it generates a foamy blanket) and reduce the heat, allowing them to boil until they soften, almost to the point of melting.
  5. Drain well (but save some of the boiling water to add the the blender) and transfer to a blender.
  6. Add all the other ingredients and blend them until they are homogenized.
  7. Serve with extra olive oil, fresh chopped onion, lemon and a bit of paprika.


Source: Argiro Barbarigou