Hummus is an oriental paste made from chickpeas that goes well with flat bread and falafel and also tastes great as a dip or vegan spread. We reveal the basic recipe, delicious variations and dishes with hummus.

The Basic Recipe

For the chickpea puree hummus – not to be confused with humus, the fertile soil – you only need a few ingredients, preparation is child’s play and takes only a few minutes, especially with chickpeas in a tin.

Ingredients for 4 portions

2 cans of chick peas (400 g total filling)
4 tbsp Tahini (sesame paste)
6 tbsp olive oil
2 tsp finely grated lemon zest
3 tbsp lemon juice
2 cloves of garlic

For the right seasoning

1 tsp ground cumin
some salt and pepper
possibly parsley, chilli flakes, hot paprika powder, za’atar or sumac


Drain the chickpeas and puree them with a cutting stick or lightning chipper.

Add the Tahini, olive oil, lemon juice and lemon peel, as well as the peeled garlic cloves and puree finely.

Flavour with cumin, salt and pepper. If you like, add chopped parsley, chilli flakes, paprika powder, za’atar or sumac and a few drops of olive oil for a tasty and visual change.


Tahini – also called Tahin or Tahina – is made from peeled and unpeeled sesame seeds. The unpeeled variant of sesame paste is darker and tastes more bitter.

The less of the tender skin of the chickpeas remains, the finer the paste becomes.

Hummus stays in the refrigerator for a few days, the paste drags on and tastes even more intense.

Soak dried chickpeas overnight (approx. 200 g) and cook them for 20-40 minutes until soft.

A 1/2 tl baking soda in the soaking and boiling water of the dried chickpeas binds the sugars, which can cause flatulence, and ensures particularly velvety hummus.

Serve with flat bread or pita, vegetable sticks, falafel or meat such as roasted lamb chops.

Read about the benefits of chickpeas here