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Classic Hummus 2
Sauces, Dips and Spreads Snacks

Hummus (V, GF)

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Hummus is a naturally vegan spread that is very easy to make and versatile to use. I’ve created my own version of the classic hummus and then also experimented with different variations. I tried to use black chickpeas instead of white and got 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. You can get another interesting flavour by substituting part of tahini with peanut butter.

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 in a silky spread.

Classic Hummus 1

Spread hummus on a piece of bread, serve it 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.

Classic Hummus 2

Hummus (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 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish, Snack
Servings 2
Calories 356 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)
  • 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

Peanut butter hummus:

  • 1 can white chickpeas without the liquid (around 240g after discarding the liquid)
  • 36 g (2 tbsp) hulled tahini
  • 36 g (2 tbsp) peanut butter
  • 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
  • 1/4 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. For classic hummus choose white chickpeas, for black chickpea hummus choose black chickpeas. 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 into a blender and mix into a puree. Add all other ingredients into a blender and mix again.
  • For peanut butter hummus add peanut butter to the other ingredients and then blend well.
  • Top your chosen hummus with a drizzle of olive oil, a dash of smoked paprika, 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 salad, fattoush salad, baba ganoush, falafel, pita bread) or spread it on a piece of 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 here.
*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. Tip for using ice cold water taken from Rainbow Plant Life.
*Nutrition facts calculated for a classic version of this recipe.


Serving: 1servingSodium: 445mgCalcium: 159mgVitamin C: 4mgVitamin A: 32IUSugar: 1gFiber: 8gPotassium: 171mgCalories: 356kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 8gSaturated Fat: 3gFat: 23gProtein: 15gCarbohydrates: 31gIron: 4mg
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