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Black Chickpea Hummus photo 1
Sauces, Dips and Spreads Snacks

Hummus – Classic, Black Chickpea, Macadamia and more (V, GF)

I love hummus because it’s naturally vegan, rich in taste and very versatile to use. I’ve created my own version of the classic hummus and then also experimented with different variations. For example I used black chickpeas to get an interesting twist that tastes almost like a dessert. Black chickpeas are accessible here in Cyprus in some bio stores but I’m not sure about other parts of the world. I like black chickpea hummus even better than the classic one.

I also experimented by adding other ingredients like macadamia nuts, peanut butter or hazelnut butter to the classic recipe. These add-ons turned an already delicious dish into an even more scrumptious one.

I was mindful of the amount of olive oil and tahini used in my creations. I wanted hummus to still be hummus and have its characteristic richness of taste. At the same time I tried to use less f at if I felt that it’s not really needed anymore.

Serve hummus with some vegetables for a quick snack or as part of a meze with tabbouleh salad, fattoush salad, falafel, baba ganoush, tahini sauce, tahini and carob molasses and pita bread.

Black Chickpea Hummus photo 2

Hummus – Classic, Black Chickpea, Macadamia and more (V, GF)

Hummus is a versatile snack that can be used in many ways. Make the classic recipe or try some exciting new variations.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish, Snack
Servings 2
Calories 420 kcal


For smooth hummus:

  • 1/2 tsp baking soda for boiling chickpeas

Classic or black chickpea hummus:

  • 1 can chickpeas (white or black) without the liquid (around 240g after discarding the liquid)*
  • 54 g (3 tbsp) tahini
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) lemon juice
  • 1/4 tsp salt
  • pinch of ground black pepper
  • 1/3 tsp ground cumin
  • 30 ml (2 tbsp) water

Roasted macadamia nut hummus:

  • 1 batch of classic hummus (recipe above)
  • 80 g macadamia nuts roasted

Peanut butter hummus:

  • 1 batch of classic hummus (recipe above)
  • 54 g (3 tbsp) peanut butter

Hazelnut butter hummus:

  • 1 batch of classic hummus (recipe above)
  • 54 g (3 tbsp) hazelnut butter


  • Put chickpeas in a pot, add baking soda and water to cover the chickpeas. Boil them for 10-20 min. Be careful that the liquid doesn't spill. For me 10 min was enough to get the desired result.
  • Drain the chickpeas through a sieve, discarding the water. Splash chickpeas with fresh water.
  • Put all ingredients into a food processor and blend well. For classic hummus choose white chickpeas, for black chickpea hummus choose black chickpeas.
  • For roasted macadamia nut hummus roast macadamia nuts at 180 °C for about 8 minutes. Then add them with the other ingredients into a food processor and blend well.
  • For peanut butter hummus add peanut butter to the other ingredients and then blend well. Or use hazelnut butter to make hazelnut butter hummus.
  • Top your chosen hummus with a drizzle of olive oil, a dash of chili powder, chopped parsley and some cooked chickpeas (white or black).
  • Serve hummus as a snack with some vegetables (carrots, cucumbers, peppers, radishes, olives), as part of a meze with other dishes (tabbouleh, fattoush, baba ganoush, falafel, pita bread) or spread it on a piece of bread.


*Check my recipes where I use aquafaba (liquid from a can of chickpeas): nut roll (potica)tiramisu.
*Tip to get that super smooth hummus by boiling chickpeas with baking soda was taken from Cookie and Kate.
*Nutrition facts calculated for a classic version of this recipe and do not include other ingredients added in other versions of hummus.


Serving: 1servingCalories: 420kcalCarbohydrates: 29gProtein: 13gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 336mgPotassium: 126mgFiber: 7gSugar: 1gVitamin A: 23IUVitamin C: 3mgCalcium: 119mgIron: 3mg
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