125g chickpeas (soaked ovenight)
1/4 cup of olive oil
1/4 cup of tahini
juice of 2 lemons
1 zested garlic clove or 1 teaspoon of garlic powder
salt to taste


Soak the chickpeas overnight or at least for 10-12 hours.
Then, put them in the blender with the juice of 2 lemons.
Add the olive oil, the garlic and the tahini. Use salt as you like it, I usually put 2 big pinches of salt.
Blend until it’s smooth. You can add some water to help blending.
Once smooth, put the mixture in a recipient and add some olive oil and paprika!

  • Great recipe.

    A tip for more lively sprouting sesame, instead of Tahini, unless people make it raw from sprouted sesame seeds already, is to soak sesame seeds at least overnight, then use drained seeds, about 1.5 TBSP sesame seeds to replace each 1 TBSP tahini, about 1/3rd cup for above recipe or until desired texture. Just an idea.

    • Audrey

      Thanks Joseph! Good tip!

  • Cindy Gaisor

    I am so happy to know that I can make this raw. Hummus is one of my very favorite foods!

    • Audrey

      me too!!!! 🙂

  • ❗ 😀 ❗
    I am so happy you sent this today. I am eating totally raw before my next fast and wanted some hummus. I couldn’t find any recipes online that even used fresh garbanzo beans. This was perfect timing. My beans are soaking as I type! Thank You!

  • Sharon

    Thanks for the tip Joseph, and love the recipe

  • Craig

    This sounds great! Do you start with dried chick peas for the soaking or fresh ones?

    Thank you!

    • Audrey

      Either way! I personnally soaked dried ones!