Walking Through Lavender Fields
Best Homemade Classic Hummus 2
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Hummus (V, GF)

Hummus is a naturally vegan spread that’s very easy to make and versatile to use. In Cyprus where I live hummus is often on the menu in restaurants so I got acquainted with it very well. I’ve created my own version of the classic hummus which is creamy and tastes delicious. Chickpeas, tahini and lemon juice are perfectly balanced in my hummus so that no ingredient dominates over the others.

Classic Hummus 3

The secret to a creamy hummus is cooking chickpeas in water with baking soda for 20 min. Chickpeas will become mushy in that time and their outer skin will soften. Then all you have to do is just blend everything together into a silky spread.

Classic Hummus 1

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

More delicious chickpeas recipes:

Best Homemade Classic Hummus 2

Hummus (V, GF)

This super creamy hummus has the perfect balance of chickpeas, tahini and lemon juice. Try it as a snack with raw vegetables, in a sandwich, as part of a Lebanese meze or anywhere else you desire.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Servings 2
Calories 356 kcal


For smooth hummus:

  • 1/2 tsp baking soda for boiling chickpeas


  • 1 can chickpeas without the liquid (around 240g after discarding the liquid)
  • 72 g (1/4 cup) hulled tahini
  • 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
  • 1/3 tsp salt or to taste
  • a pinch of ground black pepper
  • 1/2 tsp ground cumin
  • 30 ml (2 tbsp) ice cold water


  • Open a can of chickpeas and discard the liquid or reserve it for some other use. Put chickpeas in a pot, add baking soda and water so that the water is a few cm above the chickpeas. Bring to a boil and boil for 20 min. Be careful that the liquid doesn't spill and lower the heat if necessary.
  • Drain the chickpeas through a sieve, discarding the water. Splash chickpeas with fresh water.
  • Put chickpeas along with all other ingredients into a blender and mix into a silky spread.
  • Top your hummus with a drizzle of olive oil, a dash of smoked paprika, chopped parsley and some cooked chickpeas.
  • Serve hummus as a snack with some vegetables (carrots, cucumbers, peppers, radishes, olives), as part of a Lebanese meze with other dishes (tabbouleh, fattoush, baba ganoush, falafel balls, pita bread, tahini sauce, tahini and carob molasses) or spread it on a bread.


*Use hulled tahini as it’s much better in taste than unhulled which is more bitter. Use tahini brand that you like as the taste can be quite different across the brands. You can find which brand I use in the post, where I discuss my favourite vegan food products.
*Check my recipe for vegan walnut roll (veganska potica) where I use aquafaba (liquid from a can of beans).
*Tip to get that super smooth hummus by boiling chickpeas with baking soda was taken from Cookie and Kate. Tip for using ice cold water taken from Rainbow Plant Life.


Serving: 1servingCalories: 356kcalCarbohydrates: 31gProtein: 15gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 445mgFiber: 8gSugar: 1g
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