Living in Middle East for number of years, I have learned a lot about the rich Arabian heritage and food culture. I learnt how to make a classic hummus from a Lebanese friend of mine who is a great neighbour – we exchange a lot about history and cultures of our homelands. I added a different spin with homegrown basil, to make it different from the usual creamy hummus. This version works so well as dips and in wraps! Trust me, hummus is a staple dish that everyone who lives in the Middle East must know how to make – a mezze platter is never complete without a beautiful and rich homemade hummus!

Recently hummus has gained a lot of popularity for being vegan-friendly and rich source of protein, and the best part is that it's easy to change it up and experiment with delicious new flavours! Check out the recipe for my Classic Hummus here, and my Sun-dried Tomato Hummus here.

Watch my YouTube tutorial below to learn how to make this tasty hummus in 3 different ways!


PREP TIME: 10 minutes

MAKING TIME: 5 minutes

YIELDS: 500g approx./ one medium serving bowl


  • 1x400g can chickpeas

  • 2 cloves garlic

  • 2-3 tbsp tahini paste

  • 1 1/2 tbsp olive oil

  • 1/4 tsp salt or to taste

  • 1/4 tsp paprika

  • 2 tsp lemon juice

  • 1 tbsp brine water in which chickpeas are preserved/ fresh water

  • 7-8 sun-dried tomato halves

  • 2-3 sprigs of thyme leaves

For garnish: