Creating delicious and nourishing plant-based food

My Perfect Hummus

My Perfect Hummus

I am obsessed with hummus and can go through phases where I make a huge batch every weekend eating it nearly every day. It is easy to be creative with hummus. I have experimented with different flavours, adding sweet potato and using other beans instead of chickpeas.

This is my recipe for the perfect hummus – call it my ‘signature’. I love the creamy texture of the tahini blended with chickpeas and the subtle spice of cumin with the tangy lemon. The tamari adds a rich earthy depth to the taste. Usually, hummus contains a lot of olive oil. However, I don’t add any oil to my hummus since there is enough fat in the tahini to provide a creamy flavour.

Hummus is such a versatile food and can complement almost any dish. I love adding hummus to a quinoa salad; used as a dip with carrot sticks or simply spread on a piece of sourdough toast.

My hummus recipe is so easy to make. If you make a big batch, you can store it in the fridge and have enough to add to your snacks and meals throughout the week! I hope you love this recipe as much as I do.

My Perfect Hummus

makes 1 bowl


  • 225g dried chickpeas or 2 x 400g tinned chickpeas
  • 4 tablespoons of tahini
  • juice of 1 lemon
  • 4 teaspoons of tamari (gluten free soy sauce)
  • 1 teaspoon of ground cumin


First of all, you need to prepare the chickpeas if using dried ones. Soak the chickpeas in a saucepan of water for 8-12 hours. Drain the chickpeas into a colander and transfer back to the saucepan with fresh water. Bring to the boil then reduce the heat to a simmer. Cook the chickpeas for 1 hour 10 minutes until they are tender.

Drain the chickpeas into a colander placed over a bowl. You will need to keep the chickpea water to add to the hummus later. Leave the chickpeas to cool.

Transfer the chickpeas into the food processor. Add the tahini, lemon juice, tamari, cumin and 10 tablespoons of the chickpea water. Process the ingredients until they form a thick creamy texture. Depending on how thick you prefer your hummus, you may want to add more chickpea water.

Scrape the hummus out of the food processor bowl and spoon into dip bowls to serve with crudités.

Or enjoy as a delicious side to a salad.

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