2 people | 15 min.

What you need

  • chickpeas (canned, 400gr.)
  • fresh mint
  • 3 small tblsp sesame seeds
  • 1/2 lemon – juice
  • 10 tblsp olive oil
  • pepper
  • salt
  • turmeric/ paprika (optional)


Boil a can of chickpeas in salted water with mint for 12-15 minutes, until the chickpease became soft.

If you have more time soak your dried chickpeas overnight before to boil them.

By draining the chickpeas, keep some water on a side to adjust the smoothness of the hummus.

Blend the chickpeas with a minipimer together with some fresh mint leafs, lemon juce (half lemon) and 2 sesame seeds spoons.

I prefer to add sesame seeds instead of a store-bought tahini sauce – tahini is a paste made from sesame seeds by blending tosted sesame seeds together with oil and salt.

Season the mixture with salt, pepper, olive oil and your favourite spices.

Use some water leftover from the chickpease if you prefer a softer mixture.

Serve in a nice bowl with some additional olive oil and the extra roasted sesame seeds.

Bring it along with crunchy bread, ckrackers and carrot sticks.


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