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Prep Time:

5 minutes

Cook Time:







  • 1 (15 oz.) can chickpeas (about 1 1/2 cups)

  • 1/3 cup tahini

  • 3 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1-3 garlic clove , minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon Selina Naturally Celtic Sea Salt

  • 3 to 5 tablespoons juice from chickpeas, as needed for texture


  • Drain and rinsed the chickpeas, then add them to the bowl of a food processor fitted with an "S" blade. (Alternatively, you can use a blender, instead.)

  • Taste and adjust any seasoning as needed, adding more lemon juice or tahini, if desired. I usually add 1/4 teaspooon more salt, and sometimes another garlic clove, depending on who I am serving this to. (If it's just for me, I always use 2.)

  • Option to top with more olive oil, fresh parsley and cumin.

  • You can serve this right away, or store it in the fridge where it will thicken up a bit more.

  • Hummus can be stored in an airtight container in the fridge for up to one week.

  • Freeze anything you think you won't finish before the week is up or freeze in small batches for easy grabbing on the go.

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