Hummus – Egypt


200g chickpeas

1-2 medium lemons

2 TBS whole tahini

4 TBS olive oil

2-4 garlic cloves

½ -1 tsp salt


crushed linseeds-optional



  1. Soak the chickpeas overnight in water. Bring to the boil the next day in fresh water then simmer until tender*.
  2. While the chickpeas are cooking crush the garlic onto a little plate and leave it to sit for at least 5mins-this allows for maximum health benefits-and applies to onions too.
  3. Drain the chickpeas and keep some of the cooking fluid.
  4. Place all the ingredients in a mixer and blend well until smooth. Start with the minimal amounts when a choice is given. Taste and then add more. Toddlers and kids may like the hummus better with the lesser amounts of lemon/garlic/salt.
  5. Make the consistency slightly runnier than you would like by adding some of the reserved liquid. Once chilled it becames firmer

I add freshly crushed linseeds to most things I make since it is the richest plant source of omega-3 fats.

*for an even better taste…use Greek chickpea soup made the day before*

This hummus will keep for at least 3 days.

This amount would do for 4 people as a starter/dip.

My hubbie Panos helped me perfect this recipe 🙂

Sarah :>


About Sarah

I'm a NutriNomad; born and bred in Bonnie Scotland, living in Sunny Greece and on a continuous journey to discover nutritious food from around the globe!
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