Hummus is one of the oldest dishes around: it goes back no more and no less to the times of Ancient Egypt. It is one of the most popular recipes of the Middle East and is made of chickpeas, the exact meaning of “humus” in Arabic.

 It is usually served as an appetizer or accompaniment, and the other key ingredient, in addition to chickpeas, when making hummus is tahini, a sesame seed paste.  If you do not have it, you can leave it out, but do not substitute it for another ingredient.


- 2 cups of cooked canned chickpeas (about 400 g)

- 2 dessert spoons of tahini (sesame seed paste)

- 1 clove of garlic

- 1/2 tablespoon of salt

- 1/2 tablespoon of ground cumin

- The juice of half a lemon

- Mild paprika

- Parsley

- Virgin olive oil

- 1/2 cup of water


 Wash the chickpeas well under the tap. Drain and place them in the blender cup (set some aside to decorate) Add the peeled garlic clove, the salt, the cumin, the lemon juice and tahini sauce. Blend well while adding the water gradually until a creamy mixture, but one which still has body, is formed (do not overdo it with the water). Transfer the mixture to a bowl and decorate with a little chopped parsley and paprika to taste. Scatter the remaining chickpeas to decorate and finish with a splash of olive oil. We recommend eating it on toasted bread or with sticks of carrot.

 You can accompany the hummus with beer or light red wine. It is an original appetizer for gatherings of friends, and is essential if there is a vegetarian amongst the group. Its carbohydrate and protein content provides great energy, which is why it is also the perfect dish for those who do a lot of physical activity, like athletes.