Creamy Hummus Recipe made with canned chickpeas, tahini, lemon juice, garlic, olive oil and a touch of cumin, a delightful vegan appetizer for all tastes. Super nutritious, light, it makes a great healthy snack for kids and grown-ups alike. Serve with vegetable sticks or pitta bread, and you are in for a treat.

Hummus is hugely popular all over the world, with almost any shop selling a ready-made tub. It might not seem pricey, but making it at home costs even less. And tastes even better, no doubt about it.
In fact, I can assure you that once you make your own hummus at home, you will never buy the ready made one again. You can make it as smooth and creamy as you like, and you can control the strength of the spiciness yourself.
Chickpeas could taste bland without any herbs or spices added, although I must say I quite like plain chickpeas too. They are excellent in salads, and make the most delicious chickpea patties.
Did you know that the liquid in which the chickpeas are cooked makes a great alternative to the egg yolk in desserts like meringues or chocolate mousses? Tried by me, with excellent results in the divinely delicious Vegan Chocolate Mousse with Aquafaba.
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Ingredients needed
- chickpeas - I chose canned chickpeas for a quick and minimal prep, but you can choose the dry chickpeas, soak in water overnight, and boil until tender
- olive oil - this oil works the best here
- lemon juice- for a tad of acidity
- tahini- a crucial ingredient to get that unique hummus flavour
- salt, pepper and cumin to taste
- water - to get a creamy, less thick hummus

Step-by-step photos and instructions
- Place the chickpeas in a colander to drain the water, then rise well with cold water.
- Spread them on kitchen towel and remove their skins by pressing gently on each chickpea.
- Add to a food processor together with all the other ingredients, and blend until you get a smooth consistency.
- You may add more water, if you like a tinner consistency, and also add more spices, for extra flavour.
- Serve with vegetable sticks or pitta bread.

Expert tips
The best way to get a creamy and smooth hummus is to to remove the skin of all the chickpeas, otherwise the hummus won't have the same texture. It might be a time-consuming task, but trust me, it's worth it!
Simply rub each chickpea between your fingers, and the skin will pop out. Add all the ingredients to the food processor, and pulse for at least 3-4 minutes until smooth.
Note! A food processor or a hand blender are a must in order to make the hummus, otherwise it is nearly impossible to get the smooth consistency we are after.
Hummus serving suggestions
Hummus so delicious, incredibly good for you, and proper packed with all the nature's goodness. Not to mention how easy it is to whip up with a few simple ingredients.
You can serve it with any flat bread, fresh veggies, breadsticks, and so many more. Or, you can add it to a nice wrap for a perfect working lunch: Harissa Roasted Vegetable and Hummus Wrap is my absolute favourite.
Do give it a go, it's a lovely recipe that goes down well with kids and grow-ups too, it's quick and easy to make, and a proof that healthy eating is a lot easier than you'd think.

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Creamy Hummus Recipe
Equipment
- 1 food processor
Ingredients
- 2 tins chickpeas (2X 400g)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon tahini
- 1 ½ tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- 3 tablespoon cold water
- 2 cloves of garlic, minced
Instructions
- Place the chickpeas in a colander to drain the water, then rise well with cold water.
- Spread them on kitchen towel and remove their skins by pressing gently on each chickpea.
- Add to a food processor together with all the other ingredients, and blend until you get a smooth consistency.
- You may add more water, if you like a tinner consistency, and also add more spices, for extra flavour.
- Serve with vegetable sticks or pitta bread.
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