Creamy, smooth hummus. So quick and easy to make especially when you have done a little preparation ahead of time.

Personally, I prefer to make my hummus with soaked and cooked chickpeas I make myself, rather than using canned chickpeas – even if the canned version uses organic chickpeas. I don’t like the thought of all those nasty chemicals such as BPA and BPS, leaching into my foods. I soak my chickpeas over night and then cook them for up to 45 minutes on low heat until soft.

This is a really simple, easy to make hummus.

I use unhulled tahini because I prefer the slightly stronger taste of sesame though you can use hulled tahini just as easily.

chickpea hummus sml


1.5 cups homemade chickpeas, pre-cooked or 1 can chickpeas drained

1/4 cup unhulled tahini (though I’ve been known to add in up to 1/2 cup when I want a stronger flavour)

2-4 tbsp coconut oil (more may be required if you desired a thinner hummus)

juice of 1 lemon

salt to taste

1/4 tsp cumin

1 clove garlic finely minced

3 tbsp nutritional yeast


Add everything to a food processor and blend until smooth and creamy. You may need to scrape down the sides of the bowl a couple times. Continue to check for flavour and add in extra lemon juice, salt or oil if required.

Garnish with drizzled coconut oil and smoked paprika