Middle Eastern Tahini & Hummus

Hummus is what chickpeas were made for! I particularly love to use hummus as a dip for carrots or pita bread, but you get creative – let me know what you like to have your hummus with in the comments.

I am actually quite embarrassed to say I only learned how to make hummus fairly recently. It is SO easy!! Follow my simple recipe to make your own tahini, and then use that to blend your own hummus.

The Recipe

Makes loads! – 15mins Prep


For the Tahini:

  • 300g Hulled Sesame Seeds
  • Olive Oil

For the Hummus:

  • Tahini (we will make this)
  • Olive Oil
  • 2 tins Chickpeas
  • Salt
  • 1 clove Garlic
  • 1 Lemon

To Serve:

  • Paprika
  • Olive Oil
  • Parsley


  1. Heat the sesame seeds in a pan until golden brown, but keep stirring so they don’t burn.
  2. In a food processor, blend the toasted sesame seeds with olive oil until a creamy consistency is formed, to make the tahini paste.
  3. Blend 3/4 of the tahini with a little more olive oil, and then blend in the chickpeas (drain the tins first).
  4. Add 1 clove of garlic (crushed and chopped) and the juice of 1 lemon, as well as a generous pinch of salt, and keep blending until you reach the desired consistency.


Store some in containers in the fridge or freezer, and garnish the rest with a dash of paprika, a kiss of olive oil, and a stem of parsley!

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