This homemade hummus recipe is full of flavour and super easy to make! With just a few ingredients, you can throw it together rather quickly - a vegan, gluten free, super smooth and creamy hummus recipe.

As I mentioned in my previous post, chickpea is my favourite plant-based protein. There are so many recipes that can be made using the simple chickpea. One of my favourite go to chickpea recipe is hummus - made with chickpea, tahini, olive oil, lemon juice, salt and garlic. This hummus recipe is vegan and gluten free. It’s quick and simple to make and great for the school lunchbox as a dip with fresh vegetables or a spread with wraps or flatbread. Hummus is also great eaten with falafel in a wrap or bowl. Once you’ve tried this easy recipe, you’ll never need to buy hummus from the store again.

Although hummus is the Arabic word for chickpea, the true origin of hummus is very much a mystery. The earliest known mention of a recipe similar to hummus dates back to Egypt during the 13th century. However, this recipe did not include tahini or garlic instead it contained vinegar. Many countries try claiming the ownership of hummus as their own but because hummus has been around for so long, the true origin has been lost. For me, the origin of hummus is a moot point and does not stop me from enjoying its versatility and health benefits.

Hummus can be made using both dried or canned chickpea. However, I tend to use canned chickpeas as they are super convenient and I always have a can in the pantry. Normally, I put aside the liquid from the can just in case I need to make a batch of Aquafaba mayonnaise too. The key to the making a tasty hummus is selecting the correct tahini and light flavoured olive oil.

Ingredients

425g can of Chickpeas (rinsed and drained)

1/2 cup Tahini

1/2 cup of Olive Oil (Lightly flavoured)

2 garlic cloves

1 tsp kosher salt

1/2 tsp cumin powder

1/2 cup of water

1 lemon (juiced)

Instructions

1. Add the tahini paste and lemon juice to the food processor and blend until creamy

2. Add the garlic cloves to the food processor and blend

3. Add the cumin powder, salt, olive oil and chickpeas to the food processor. Blend for a minute.

4. Add 1/2 cup of water to the mixture and blend until desired consistency is reached.

For my family purposes, I normally store the hummus in an airtight container and it will keep refrigerated for up to one week.