Making Hummus

December 9, 2020

David Jaques

Vegan Recipes

Do you fancy an easy-to-make Middle Eastern delicacy? A great appetiser and dip, that’s healthy and vegan? Then you’ve come to the right place.


  • 450g / 15oz cooked garbanzobeans (aka chickpeas)
  • 60ml / ¼ cup tahini
  • 1 lemon (squeezed)
  • 5ml / 1 tsp ground cumin
  • 2 garlic cloves (minced)
  • Salt
  • 100 ml / ½ cup olive oil
  • Paprika


  • Blender
  • Garlic press
  • Lemon squeezer


Combine in a blender the garbanzo beans, tahini, lemon juice, cumin, garlic and a dash of salt. Blend on high for about 10 seconds. The mixture will be quite thick. Add the olive oil and blend again until the mixture becomes more liquified. If it’s still too thick, add a little water. Empty the contents of the blender into a bowl and top with paprika.

Now for the important part – pour yourself a glass of wine, invite a couple of good friends over, and serve the hummus with pita bread or any other favourite bread.


Hi, I’m David. I’m from London, but after living in New York and Amsterdam, I settled in Silicon Valley, California where I’ve lived since 1994. From the relatively safe life of working for a global bank like Barclays, I became fascinated by startup companies, innovation and ways in which the world could be changed for the better. So I opened my mind, became a risk taker and a life-long learner.

As founding CFO of PayPal, Treasurer at Silicon Valley Bank and Director at Blue Run Ventures, I’ve been recognised by the global Fintech community as a pioneer in the payments industry. I have served on the boards of public and private companies as well as a couple of non-profit organisations.

But what about me? Well, I like running, skiing and mountain climbing in my free time; plus, I love to travel and see the world. I have two adult children, a wonderful wife, some cats and a harrier puppy.

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