A simple, yet satisfing and quick arab metze. It’s always worth a try!


400g cooked chickpeas (canned chickpeas are ok, as long as you rinse them before use)

1 garlic clove (more if you dare!)

2 tablespoons tahina (or tahini, a sesame seeds cream, widespread throughout the Middle East and North Africa)

Juice of 1 lemon

1 teaspoon sweet paprika

1 tablespoon extra-virgin olive oil

Sesame sedds or chopped parsley to serve

Serves 6 people as a starter, with flat bread

  1. Place all the ingredients in a blender, turn on and blend until smooth and silky.
  2. If the hummus should be too dry, add more thaina, a tablespoon of lemon juice and a teaspoon of oil at the time.
  3. Transfer everything in a serving bowl adding sesame seeds or chopped parsley on top.
  4. It keeps in the fridge for at least 2-3 days.