Simple hummus with raw vegetables



Some weeks ago I found myself really craving a good hummus. And instead of going through the hard task of finding a restaurant that serves it as I like, I just decided to do it myself. It is a great idea to prepare in bigger quantities so you have a healthy snack ready to dig in right from the fridge. You can store it in the fridge up to one week. If you never tried to do your own hummus go for it, it is totally worth a bit of your time… Believe me.


  • jar of canned chickpeas (215g)
  • 1 and 1/2 tablespoons of Tahini paste
  • 2 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • 4 tablespoons of water
  • 1 small garlic clove
  • 1 teaspoon of sweet paprika
  • pinch of black pepper
  • pinch of salt


If you like your hummus extra creamy start by pealing all the skins of the chickpeas. This  step is not mandatory if you are looking for the express version of hummus, it is the thing that will take you longer in the this preparation, still I would advise you to do it. After that, gather all the ingredients in a measuring cup and blend everything with a hand blender (a food processor will help you in achieving a creamier hummus, so use it if you have it!). To have a better control of the consistency you are looking for add the water in steps, and add more water if necessary. Adjust the seasonings to your taste, add more salt, lemon juice or black pepper. Transfer the hummus to a bowl and when serving it finish with a bit of olive oil and sweet paprika on top.

When you storage your hummus on the fridge the garlic taste will be slightly highlighted as time passes, so if you are a garlic lover consider this before adding more garlic to this recipe. I chose to serve it with slices of fennel and carrot sticks that really complement the hummus flavours.

The weekend is still a child, go and try this recipe!

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