This is a dish we learned to make in Venezuela, but the original recipe came from a Lebanese family.  I have made some minor changes in order to be able to make it quickly…


  • 2 cups canned chickpeas (drained)
  • 2 Tablespoons Tahini (sesame seed paste)
  • 1/2 lemon (juice)
  • 1/2 teaspoon ground cumin (if you are in Germany, buy the cumin for this recipe at an Asian Market – German cumin tastes different)
  • 1/2 teaspoon salt
  • 1 dash allspice or four spice mix (Quatre-épices)
  • 1 Tablespoon Olive oil


  • sweet paprika and olive oil to decorate
  • Pita bread to serve with


  1. Add all ingredients in a food processor and blend to a paste. If the chickpeas are too dry, it might be difficult to blend.  To fix it (if it needs to), just add a little bit of water to the mix – the paste should be smooth, not dry, but also not watery.
  2. Spread some Hummus on a Plate (see above image), and then sprinkle some sweet paprika on top.
  3. Pour around 3 Tablespoons olive oil over the Hummus.
  4. Serve with toasted Pita bread