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Choose canned chickpeas in brine, rather than in spring water to get an extra creamy result. You can buy tahini cheaply at ethnic supermarkets—give it a good stir before using, as the oil tends to separate.

Prep Time

15 mins


makes about 1 cup

Snacks & Starters


Quick & Easy


Finger Food


1 x 400g can chickpeas, drained (brine reserved)

1 small clove garlic, crushed to a paste with ¼ tsp salt

1/4 tahini, (hulled)

1/4 cup lemon juice

1/2 cup brine from chickpeas

2 tbsp water, or more if needed

salt and freshly ground black pepper, to taste


extra-virgin olive oil, a drizzle


pumpkin seeds

bean sprouts

vegetables, for dipping, such as baby carrots, Lebanese cucumbers, baby radishes, and sugar snap peas


Combine all ingredients except the chickpea brine and water in a food processor and whizz to form a paste.

Add brine and water and whizz until smooth and creamy, adding a little more water if needed to reach desired consistency.

Adjust seasonings to taste.

Hummus will keep in the fridge, covered, for up to 5 days.

Serve as is, or topped with boutique extra virgin olive oil, dukkah, pumpkin seeds and/or sprouts. Accompany with baby vegetables for dipping.


To make Miso Hummus , omit the salt, reduce the chickpea/garbanzo brine to ¼ cup and add 1½ tbsp miso paste.

To make Red Pepper Hummus, swap the chickpea/garbanzo brine and water for 1 cup coarsely chopped roasted red peppers/bell peppers.

Add 2 tsp sriracha for some heat.


To make Green Hummus, combine 1 can chickpeas with 1 small clove garlic, 5 handfuls of baby spinach, 1/4 cup chopped parsley, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, salt and pepper in a food processor. Whizz to form a paste, and loosen with a little water. Serve as-is, or drizzled with olive oil and sprinkled with dukkah and sprouts.


To make Beetroot Hummus, combine 1 can of cannellini or butter beans with 1/2 a can of drained beetroot, 1 small clove garlic, 3 tbsp lemon juice, 2 tbsp extra-virgin olive oil, salt and pepper. Whizz to form a paste. Serve as-is or drizzled with olive oil and sprinkled with dukkah and sprouts.

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