First drain the chickpeas in a sieve and let them drain properly. Catch some of the liquid. Personally, we prefer to use canned chickpeas, as this saves us soaking and cooking compared to dried chickpeas.

Next, peel the garlic and cut it into small pieces. Put the garlic together with the lemon juice, salt and sesame puree in a blender and puree everything thoroughly. Add some more of the chickpea water until you get a creamy, slightly frothy mass.

Tip: Roast the peeled garlic as a small taste variation in a pan until it becomes glassy to slightly brownish and then add it to the hummus.

In the next step, add the chickpeas, some pepper, 1-2 tablespoons of olive oil and the cumin to the mixer. At this point, you can also add other spices to your homemade hummus. Puree everything for 2-3 minutes and then season with salt and lemon. Depending on the target consistency you can also add some chickpea liquid.

As with the Greek tzatziki, a dash of olive oil is added to the hummus cream at the end of the meal. You can also decorate with parsley or some paprika powder and then enjoy your homemade hummus with flatbread. Bon appetite.