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Classic Hummus

I’m not one to make hummus exactly the same way twice, ever, but I figured I should write down a good hummus recipe to share! It’s such a ubiquitous vegan classic, easy and cheap enough to make at home that you’ll be kicking yourself for ever spending money (and wasteful packaging) on store-bought stuff.
Prep Time5 mins
Cook Time5 mins
Course: Snack
Cuisine: Middle Eastern
Keyword: gluten-free, pantry
Servings: 2 cups


  • Food processor


  • 1 1/2 cups chickpeas or one 400 g can
  • 1 clove garlic or 2, if you love garlic
  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt or to taste
  • 2 tbsp olive oil
  • 2-3 tbsp water


  • Place the chickpeas, garlic, tahini, lemon juice, spices and salt in the food processor.
  • Blend until smooth, then slowly pour the olive oil in while blending, then the water, until you reach the consistency you like.
  • Taste, and adjust the seaoning and water.
  • Store in the fridge in a jar or airtight containter, for about a week.