Hummus is a very good source of quality vegetable protein. It is a recipe that was already prepared in ancient Egypt and it is delicious, as well as being a great option to eat legumes when it is hot and for the whole family to eat.

It is a very light, soft and nutritious recipe, and it has very few calories. If you don’t like chickpeas, hummus is an ideal way to incorporate them into your diet, because the spices and tahini they give a delicious taste.



  • 400 g de garbanzos de bote o cocinados, ver notas si quieres cocinar los garbanzos desde cero
  • 1 cucharada de zumo de limón
  • 1 cucharada de tahini
  • 1 diente de ajo
  • ½ cucharadita de comino molido
  • ½ cucharadita de sal (opcional)
  • ½ taza agua o de caldo de cocción


  1. Put the chickpeas into a blender or food processor of kitchen together with the lemon juice, the tahini, the garlic, the salt, the cumin and the water (or cooking broth in case you have cooked the chickpeas) and beat until obtaining a homogeneous cream. If you prefer the hummus to be less dense, add a little more water and cooking broth.
  2. Serve immediately with olives, nachos, crudités (raw carrot sticks I love them), hot pita bread or spread it on sandwiches, sandwiches and even on pizzas. You can also add sweet paprika and a drizzle of extra virgin olive oil on top.
  3. Store leftovers in an airtight container in the fridge for 3-5 days.


  • If you prefer to cook the chickpeas, use 160 grams of raw chickpeas and soak them for 8-12 hours. Unlike other legumes, chickpeas should be added to the pot when the water is boiling. Cook them for about 2 hours or until they are tender. I don’t put salt on them, but if you do, it’s better at the end. Drain and let cool.
  • If you’re using canned chickpeas and don’t like salty foods, you can not add more salt. On the other hand, if you find the hummus bland, you can add a little more salt. Discard the liquid that they bring.
  • So that the garlic does not repeat, you can remove the germ, although I prefer to put it whole.
  • You can buy the tahini already prepared or you can make it at home, but if you can’t find this ingredient you can simply add sesame seeds.
  • Some recipes add oil to the blender before beating the hummus, but I prefer to do it without oil because it’s also very tasty and it’s lighter that way.
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