Creamy Hummus

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Silky smooth creamy hummus just like your favourite Turkish/Lebanese restaurant might make. This hummus takes a little longer to make but is so worth the effort.


  • 400g can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
  • 1/4 cup hulled tahini
  • 1-2 cloves garlic
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 3 tablespoons ice cold water
  • 1/2 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil


If using canned chickpeas then pllace the rinsed chickpeas in a saucepan and cover generously with cold water and a pinch – 1/4 – 1/2 teaspoon – baking soda.  Simmer for 25-30 minutes.  Drain and rinse well with cold water, rub of loose skins as is feasible in terms of time.
Place chickpeas in a food processor with tahini, garlic, cumin, lemon juice, water and salt
Process until smooth.   Taste and adjust flavours to suit.
Spoon into a bowl or container and drizzle with olive oil. Refrigerate until needed.

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