Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.


  • Cooking time1 hour
  • Prep time10 minutes
  • Servings6 portions
recipe image Hummus


  • 300 gr. chickpeas
  • 1 garlic clove
  • 80 gr. tahini
  • 1 lemon
  • 50 ml. Altis Chania Crete Olive Oil
  • 1¼ teaspoons cumin
  • Freshly ground pepper
  • Sea salt
For serving
  • 1 tablespoon pine seeds
  • 1 tablespoon fresh coriander, minced
  • 20 ml. Altis Chania Crete Olive Oil


      1. We soak the chickpeas overnight in plenty of water.
      2. The following day, we boil the chickpeas in plenty of water until they become soft. We drain them and keep one cup of their boiled water.
      3. In the blender, we add the chickpeas, tahini, garlic, olive oil and lemon juice.
      4. We mash them for a few minutes, and add the cumin, and pepper; we taste it and add salt accordingly. If the hummus is too thick,
      5. we add some of the chickpeas’ boiled water or plain water.
      6. We serve the hummus garnished with the pine seeds, olive oil and fresh coriander.
      - We may garnish the hummus with pomegranate seeds - We can also use wholegrain tahini