A traditional Arabian appetizer, much preferred by vegans. I adore it! The recipe is again from my friend Latifa. It’s satiating and spicy. Humus can be spread on a slice of bread or served as a side dish to a main course.

Products you need:

480 g of chickpeas (cooked and drained, might be canned)

the juice of 1 lemon

1 tbsp. of sesame tahini

1/2 garlic head (cleaned, into cloves)

olive oil at least about 1/2 cup, maybe a little more to your taste (the tahini absorbs moisture and makes the mixture drier, so be generous with olive oil)

cumin to taste (great match)

black pepper to taste

salt to taste

some water from the chickpeas can (if too thick)

several olives (for decoration)

dried chopped chili with olive oil (for sprinkling)


Mix all ingredients in a blender (without the dried chopped chili and the olives) to get a smooth, homogeneous mixture.

Pour the mixture into a suitable dish and sprinkle with crushed dried chili and olive oil. Decorate with olives.

A tip:

If your blender has a plastic-made jug, do not put the garlic in it, but press it separately and then add it. This will keep your jug from the smell of garlic, which remains no matter how thoroughly you rinse it.