1 can chickpeas (garbanzo beans)

1 lemon juiced

4 tbsp tahini

1 garlic clove

4 tbsp olive oil

1 tsp crushed red pepper flakes or dash of ground paprika for serving


hot pepper oil (optional) 

  • in the food processor combine tahini and lemon juice, mix for 1 min
  • add olive oil, minced garlic and lemon juice and process for another 30 sec
  • drain can of chickpeas and rinse them well with water
  • add them to the food processor and mix for about 2 min until thick and smooth
  • if the consistency is too think add 2-3 tbsp of water
  • to serve transfer humus to a plate and drizzle with 1 tbsp of olive oil and sprinkle with paprika or chili flakes or use hot pepper oil
  • it will stay in the fridge in the airtight container for up to 1 week



1/2 cup extra-virgin olive oil

1 1/2 tsp crushed red pepper flakes

  • prepare it at least day ahead
  • heat up the olive oil in a sauce pan for couple of minutes ( not so hot that is smokes or smells burned)
  • turn off the heat and stir in the crushed red pepper flakes
  • set aside and let it cool, ideally for day or two to let the flavor really develop