Silky, velvety hummus with pronounced tahini and cumin notes — finished with a vibrant, juicy salad of grilled olives, cucumber, and pomegranate seeds. Ice helps create an especially smooth texture, while a gentle heat from ground red pepper brings everything into focus. An appetizer that comes together in minutes and always disappears first.
Ingredients
For the hummus
- Cooked chickpeas — 3 cups | about 500 g
- Tahini — 1/2 cup | about 120 g
- Water — 1/2 cup | 120 ml (add as needed)
- Olive oil — 1/2 cup | 120 ml
- Garlic — 2 cloves
- Lemon — 1/2, juice only
- Salt — 2 tsp | 10 g
- Cumin — 2 tsp | about 4 g
- Ice — 4–5 cubes
- Ground red pepper — for serving
For the olive salad
- Grilled olives — 8–10 pieces
- Cucumber — 1
- Parsley — a small bunch
- Pomegranate seeds — 3–4 tbsp | about 30–40 g
How to prepare
- Add the chickpeas, olive oil, lemon juice, salt, cumin, ice cubes, tahini, and water to a blender bowl.
- Blend until smooth and creamy. If needed, add a little more water (or chickpea cooking liquid) to reach the perfect consistency.
- Transfer the hummus to a wide plate and use a spoon to make a shallow well in the center.
- Dice the cucumber, finely chop the parsley, and slice the olives into rounds or leave them whole. Mix with the pomegranate seeds.
- Fill the well with the olive salad, sprinkle with ground red pepper, and drizzle lightly with olive oil if desired. Serve immediately.
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Tips and variations
- Texture: use ice and aquafaba (chickpea cooking liquid) for an even silkier result.
- Flavor: adjust the salt, cumin, and lemon juice after the first blend.
- Olives: if you do not have ready-made grilled olives, quickly warm regular olives in a dry skillet until lightly browned.
- Serving: serve with pita, flatbreads, crisp vegetables, or toast.
- Storage: keep the hummus covered in the refrigerator for up to 4 days; add the olive salad just before serving so it stays fresh.
Nutritional value
| Indicator | Per serving |
|---|---|
| Calories | 430 kcal |
| Protein | 10 g |
| Fat | 31 g |
| Carbohydrates | 27 g |
| Fiber | 7 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Frequently asked questions
Can I make hummus without tahini?
Yes. Replace the tahini with a little more olive oil and add 1–2 tbsp of toasted ground sesame seeds for aroma, or use a small amount of natural peanut butter.
What can I use instead of cumin if I do not have any?
Ground coriander seed or a mix of paprika with a pinch of ground caraway will work. The flavor will be different, but still balanced.
How do I make hummus extra smooth?
Use a powerful blender, add 4–5 ice cubes, and pour in the liquid gradually. You can also peel the chickpeas, though this is optional.