Serves 4
¼ cup tahini
¼ cup fresh lemon juice
2 Tbsp Pastene Extra Virgin Olive Oil
2 tsp Pastene Minced Garlic
½ tsp ground cumin
½ tsp salt, plus more to taste
1 14 oz can Pastene Chickpeas, drained
paprika to taste


Prep time: 5 minutes

  • In a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
  • Add olive oil, garlic, cumin, and a ½ teaspoon of salt to the mixture and process for another 30 seconds.
  • Add half of the chickpeas and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and smooth; 1 to 2 minutes.
  • Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Product Used

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