Ingredients (for around 8 servings):

  • 1 cup of chickpeas
  • 2 tablespoons tahini
  • 4 tablespoons lemon juice
  • 3 tablespoons of olive oil
  • 2 cloves of garlic
  • salt
  • pepper
  • half a cup of liquid from cooking the chickpeas


Wash the chickpeas and soak them in plenty of water overnight. The next day drain the soaked chickpeas, put them in a pot, cover them with 2 liters of salted water and boil them until soft. I use a pressure cooker to do this job. When using a pressure cooker you need to add only one liter of water, close it and let the chickpeas cook for 30 minutes after the first whistle. When the chickpeas are cooked, drain them, but save half a cup of the liquid for later use.

You can prepare humus either with a blender stick or in a blender. With a blender stick mash the chickpeas first and then add the tahin, the lemon juice, the olive oil and the smashed garlic. Mix everything and then pour in some cooking liquid to obtain a smooth paste. Season the paste with salt and pepper according to your taste. If you use a blender, pour all the ingredients in together and blend away. It is better to smash the garlic before adding it though.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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