Chickpeas are a great source of fibre and protein and I, like most people I know agree, hummus is one of those spreads which can easily be eaten daily.

When I started to work on my hummus recipe there was always something missing. I quickly realized it was the tahini. While I was using my trusted store bought organic tahini, it was just missing that extra something. So I decided to make my own tahini – I mean how hard can it be? Turns out, it’s pretty easy! And the results were exactly what I wanted – a smooth and creamy texture with a hints of nuttiness, citrus and toasted sesame.

Below is my favourite hummus recipe as it requires making everything from scratch!! I prefer to use dried chickpeas and make the tahini. This hummus is perfect as spread, in salads, on sandwiches – basically everything 🤤💯



  • 2 cups sesame seeds
  • 1 cup dried chickpeas
  • 4 cloves garlic
  • 2 shallot
  • 1 1/2 lemon
  • 2 cups water (may need extra for blending)
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tbsp salt


Step 1: Making the Tahini

  1. Using a nonstick pan over medium heat, add 1/2 cup of the sesame seeds to toast for 5 minutes, stirring frequently. Once medium brown, add to your high-speed blender.
  2. Meanwhile, roughly chop two cloves of garlic and the shallot.
  3. Heat oil over medium heat in a non-stick pan. Add in the chopped garlic and shallot. Cook for 3-5 minutes before removing from heat.
  4. Combine the water, salt, lemon juice from one lemon, remaining sesame seeds, cooked garlic and shallot to your high-speed blender.
  5. Blend until smooth or desired texture.

Step 2: Prepping the Chickpeas.

  1. Roughly chop two cloves of garlic and the shallot before adding to a medium sized bowl.
  2. Pour in the dried chickpeas atop the garlic and shallot before covering them with water. I try to keep the shallot and garlic submerged as much as possible.
  3. Soak overnight.
  4. Using a colander, drain and rinse the chickpeas discarding the garlic and shallots.
  5. Allow the chickpeas to dry a bit before putting them in an airtight container. Chickpeas usually keep in the fridge for 3-4 days.

Step 3: It’s Hummus Time!

  1. Squeeze 1/2 lemon and add 1 1/2 cups chickpeas (cooked from dry), 1/2 cup of homemade tahini to your high-powered blender.
  2. Blend until smooth or desired texture.
  3. Serve and enjoy!!

If you want to add a bit more flavour to your chickpeas, add some garlic cloves and a shallot while they soak.

For more of a citrus taste – add some lemon zest to the Tahini. Also, add more water to make a dressing.

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