Ingredients for 8 servings

  • Chickpeas (cooked) 450 g 
  • Tahini 250 g 
  • 1 lemon (juice and zest) 
  • Half a clove of garlic 
  • Salt 1 tsp
  • Water (cold) 250 ml 
  • Olive oil 50 ml


Put all ingredients together in a blender. It is important to start with half the water. Mix everything well and use a stick to push the ingredients down a little from the edges. Then pour in the rest of the water and some (1/4 of the oil) olive oil until you get a creamy consistency. Garnish with the remaining olive oil along with some za’atar and parsley. 

Serve the hummus with pita bread and a parsley bulgur salad.

Story behind the recipe

Hummus is a staple food in the Middle East and has become increasingly popular in many different parts of the world. Although it’s widely available in supermarkets and other stores, making a homemade batch is surprisingly easy and is a delicious way to impress your family and friends.

This recipe was originally presented as part of our Cooking with Pulses online cooking event in collaboration with Slow Food Deutschland, Bean Beat, and Ben Perry. Along with this recipe for hummus, Ben also showed us how to make Maultaschen. You can find that recipe here.

About Ben Perry DE

Benjamin Perry has been cooking for almost his entire life. Ten years in the world of fine dining gastronomy have greatly influenced him, and he has continued to gain valuable experience through various ventures, projects, encounters, and journeys. He pursued his passion further by becoming a certified master chef and studying at the Hotel Management School in Heidelberg to attain the title of ‘state-certified restauranteur’.

Now, a few years and four children later, Benjamin is embarking on new adventures. He works as a culinary consultant, writing cookbooks and reference books, nurturing his herb garden, and running his own cooking school. He also sells his popular homemade orange bitters liqueur and an array of other exciting products.

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