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Homemade Mint Hummus

This Homemade Mint Hummus is really upping the hummus game! Adding fresh mint leaves makes for a fresh and delicious twist. Also revealed: the secret to a fluffy and light hummus!

So much better than store-bought.

The secret to a great homemade hummus? Whipping the ingredients a bit at a time. The secret to an unforgettable homemade hummus? Adding fresh mint! I swear this Mint Hummus is taking things to a whole ‘nother level. It works so well, adding a touch of freshness and lightness, I can’t believe I’ve been eating and making hummus for decades and have only just thought of this!

From now on, this is going to be my signature hummus. Guests, be prepared!

Amazing with the Black Seed Crackers I posted the other day, btw.

xoxo Donata


Juice of 1 large lemon (1/4 cup, 60 ml)

1/2 tsp salt, more to taste

1 garlic clove

1/3 cup (75 g) tahini (stir well before measuring out!)

3 tbsp (50 ml) ice cold water

1 1/2 cups (250 grams) cooked chickpeas, drained and rinsed

2 tbsp (30 ml) extra virgin olive oil, plus more as garnish

1/2 tsp ground cumin

14-17 fresh mint leaves (how many depends on the size of the leaves!) plus more as garnish

freshly ground pepper

Pinch of smoked paprika or ground pink pepper for serving (optional)


In the bowl of a food processor, place the garlic, lemon juice and 1/2 tsp salt. Blitz until combined and very smooth.

Add the tahini and blitz on high. Add the ice cold water in a slow and steady stream while mixing to make a light, fluffy mass.

Add the chickpeas, olive oil and ground cumin and mix for at least three minutes until smooth. Add the mint leaves and about 1/2 tsp of freshly ground pepper and pulse until the mint leaves are reduced to small bits, but not completely minced.

If you find the hummus to be too thick, add a teaspoon of cold water at a time until you have the desired consistency.

Add more salt to taste.

Serve with an extra swirl of olive oil on top and a few small mint leaves.

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