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  • 400g can chickpeas, drained
  • 80ml extra virgin olive oil, divided
  • 1-2 garlic cloves, peeled and crushed
  • Juice and zest of ½ lemon
  • 3 tbsp Med Cuisine Natural Tahini


  1. Prepare the Chickpeas:

    • Rinse the chickpeas under cold water in a colander.
  2. Blend the Base:

    • Place the rinsed chickpeas and 60ml of the olive oil in a food processor. Blitz until almost smooth.
  3. Add Flavorings:

    • Add the crushed garlic, lemon juice, and tahini to the food processor. Add 30ml of water to help the blending process.
    • Blitz again for about 5 minutes, or until the mixture is smooth and silky.
  4. Adjust Consistency:

    • If the hummus appears too thick, gradually add up to 20ml more water, a little at a time, until you achieve the desired consistency.
  5. Season:

    • Taste and season the hummus with salt and additional lemon juice if needed.
  6. Serve:

    • Transfer the hummus to a serving bowl. Use the back of a dessert spoon to create a swirl on the top. Drizzle with the remaining olive oil and sprinkle with lemon zest.
    • Serve the hummus with crunchy crudités and toasted pitta bread for dipping.



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