• 1 can of chickpeas
  • 100g of tahini
  • 2-3 tablespoons of lemon juice
  • a little salt
  • 2 tablespoons of olive oil
  • 1-2 tablespoons of ice cold water
  • 1 clove of garlic
  • 1-2 tablespoons Green Ajvar


Drain and drain the chickpeas and boil them with 1/2 teaspoon of baking soda for about 10 minutes or until you see the skins separating. This is an extra step, but it softens the chickpeas and makes the hummus creamier. While the chickpeas are boiling, blend the lemon juice with the garlic. Then add the tahini and blend until you get a creamy mixture. When the chickpeas are cooked, remove the skins that have separated, rinse the chickpeas well to cool them and then put them in a blender together with the tahini mixture. At the end of the blending, add the oil, green ajvar and salt to taste.