Naual Hansen

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Tasty oriental humus dipp


    The recipe for this easy and tasty oriental dish lays donw, below the image section.


Vegan dipp made of chickpeas and tahini
Servings 3 servings


  • Stick mixer


  • 2 cans of 400 gr of chickpeas (523 gr of drained chickpeas);
  • 1 large clove of garlic or 2 small;
  • juice of half of a large lemon;
  • 4 tbsp. of tahini;
  • 0.9 dcl of water, add more if necessary;
  • 1/2 tsp. of salt.

To sprinkle on top of humus:

  • 2 pieces of dried tomatoes from oil, finely chopped;
  • 1 small red onion, finely chopped;
  • some virgin olive oil to drizzle on top;
  • a couple of pieces of canned chickpeas;
  • some chilli flakes;
  • 1 large cherry tomato sliced;
  • 1 small red bell pepper finely chopped;
  • a bit of chopped fresh parsley;
  • a pinch of dried coriander.


  • Drain chickpeas from excess water, wash it out, drain and put in a deep bowl or container.
  • Add the rest of the ingredients for hummus and blend with a stick mixer, blend until creamy consistency, add a bit more water if necessary. Hummus should become thick and creamy, but not too thick.
  • Serve hummus on a large plate. By using a tablespoon, shape several shallow dents on the surface.
  • Drizzle on top with a bit of olive oil.
  • Arrange prepared ingredients over the surface. Place tomato slices in the center. Add the rest of the ingredients one after another by making half rounds. Sprinkle a bit of ground coriander on top. Add a piece of parsley in the center. Drizzle the surface again with a bit of olive oil and serve.

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