David’s traditional hummus | recipe


  • 400g tin (240g when drained) tin of chickpeas
  • 1 tbsp tahini
  • 4 tbsps olive oil
  • 1 heaped tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 lemon, juiced
  • Pinch of sea salt (or celery salt, if you can get your hands on it)
  • 2-3 cloves (or way more if you’re me…) garlic, crushed
  • Fresh ground black pepper
  • Splash of water


  • Food processor
  • Measuring spoons (for measuring the tahini, olive oil and dry ingredients)
  • Knife and chopping board (for cutting up the lemon & garlic)


  1. Drain your tin of chickpeas. They don’t need to be bone dry but there shouldn’t be a big puddle when you…
  2. … transfer the chickpeas to the food processor
  3. Add the tahini, the olive oil, cumin, cayenne pepper, smoked paprika, lemon juice, salt and crushed garlic (i.e. everything but the black pepper)
  4. Close up the food processor and blend for about 20 seconds
  5. Run a fork/spatula/something that’s not your finger around the sides of the food processor to mix in any of the ingredients that didn’t get properly blended
  6. Add a splash of water (not too much) if the mixture is looking a bit thick and stir through with your fork/spatula/thing that’s definitely not your finger
  7. Close up the food processor and blend for another 10 seconds
  8. Add a few grinds of black pepper and stir in lightly
  9. Taste and season additionally according to your tastes
  10. When you’re happy with it, it’s done!

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