Creamy Hummus

chickpeas condiments dips plantbased recipes spreads


AUTHOR Juanita


Creamy hummus defiantly a staple to any vegetarian or vegan diet. Packed full of protein and fibre this basic hummus mix makes a great substitute for butter or mayonnaise. So easy to prepare and super delicious you will never buy store-bought again. This recipe can be stored in an airtight container in the fridge for up to a week….well that’s if it lasts that long!


YIELDS 6 Servings
PREP TIME 10 mins
COOK TIME 5 mins




 2 cans of chickpeas, plus 1/3 cup of the liquid.
 1 cup Tahini
 3 cloves of garlic, crushed
 Juice of 3 lemons
 1 tsp ground cumin
 1 tsp Himalayan salt
 3 tsp extra virgin olive oil
 A generous drizzle of extra virgin olive oil and chopped fresh parsley for garnish





Drain the chickpeas, reserving the liquid for later. Rinse the chickpeas, removing as much of the skins as possible (to avoid a bitter grainy hummus).


Place the chickpeas and the 1/3 cup chickpea liquid, tahini, lemon juice, garlic, cumin, and salt into a food processor and blend until well combined. While blending, slowly drizzle in the olive oil to create a creamy consistency.


Serve the hummus in a bowl with an extra drizzle of olive oil and fresh parsley for garnish.

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