Hummus di ceci


  • 320 g of cooked chickpeas

  • 1 tablespoon of tahini

  • The juice of ½ lemon

  • 1 large spoonful of extra virgin olive oil

  • 2 teaspoons of salt

  • Water to taste


  1. Blend all the ingredients except the water.

  2. Add the water slowly until the chickpeas are completely blended and reached the desired consistency.


  • The hummus must be of the right consistency: neither too soft nor too solid.

Vittoria Tomassini