vegan food blog

classic chickpea hummus

classic chickpea hummus

We promise that once you try this simple homemade hummus you will never go back to the store-bought stuff.  This is a classic chickpea-tahini hummus, with a delicious nutty and earthy flavour; we love to have a batch on hand for snacking, it’s also a super easy dip to bring to a party if you’re short on time.


Chickpeas (also called garbanzo beans) make up the bulk of this hummus, providing protein and fibre along with their delicious nutty flavour.

When using canned chickpeas, try to select beans that have no added salt, and ensure that you rinse the beans with cold water before using.  Tahini is a paste made from blended sesame seeds, these seeds are high in minerals such as calcium and iron; sesame seeds contain a type of fibre called lignans which help to lower cholesterol.


Enjoy as a dip for bread and veggies, a thick salad dressing, or as a tasty addition to a (veggie) burger.  We put this hummus on anything and everything.

Yields: 2 1/2 cups (enough for a kickass party)


  • 1/4 cup tahini
  • 1/4 cup lemon juice (or juice of 2 large lemons)
  • 2 tbsp olive oil
  • 1 garlic clove, roughly chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 15 oz can chickpeas, drained and rinsed
  • 2-3 tbsp water


1. In a food processor, combine lemon juice and tahini until smooth and creamy, scraping sides down occasionally.

2. Add olive oil, garlic, cumin, paprika, and salt.

3. Rinse canned chickpeas under cold water in a sieve, add half to the mixture and blend until smooth.  Add the remaining chickpeas and continue blending, adding a few tablespoons of water as needed to give the hummus a smoother consistency.

4. Sprinkle some extra paprika on top for serving.


Store in an air-tight container in the fridge for up to 1 week.

I use canned chickpeas for the convenience, but if you want to start from dry chickpeas, start by soaking them for 4 hours minimum, then boil beans with a 1:3 beans:water ratio, for 1.5 hours or until tender.


Sesame seeds.  (2016) George mateljan foundation. Retrieved from: