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Preparation 10 min
Cooking time None
Servings 500 ml (2 cups)


  • 300 g (10 oz) canned chickpeas, drained and rinsed  
  • Juice of 1 lemon
  • 120 ml (8 tbsp) extra-virgin olive oil
  • 30 ml (2 tbsp) tahini
  • 2 to 3 garlic cloves, bitter centre removed and chopped
  • 12 ml (3/4 tbsp) ground cumin
  • 15 ml (1 tbsp) sea salt
  • Freshly ground black pepper


  1. Drain the chickpeas and reserve the juice. Rinse in cold water.  
  2. In the container of a food processor, place the chickpeas and add 100 ml (7 tbsp) of the juice from the canned chickpeas.
  3. Add the rest of the ingredients and pulse. Add a bit of the juice if needed. °Caution: the hummus shall not be too liquid.)
  4. Blend at maximum strength for 15 to 30 seconds, depending on desired texture.
  5. Refrigerate for at least 2 hours.
  6. Place the hummus in a serving bowl.
  7. Sprinkle with a trickle of olive oil and garnish with paprika and a few black olives.
  8. Serve with raw vegetables and pita chips.
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