hummus vegan recipe

Here is my best and easiest Homemade Hummus Recipe. I make this so often I can, is’t a great thing to have in the fridge as it’s so versatile.

This is a great recipe to make in the weekend and keep in the fridge for healthy lunches, salads or snacks throughout the week. This hummus is also super quick to make too!
And if you want the silky, smooth hummus… then just peel those chickpea skins off before adding them to the food processor and be patient. Most of the time I don’t do this because I like both the rough and smooth texture.. But if you have five extra minutes I highly recommend peeling away the chickpea skin and then blend a little extra until you get a smooth and creamy result. You can also make it more creamy by adding a little more water, oil or lemon juice.

I don’t think I know anyone that doesn’t like hummus. This recipe is kind of creamy, but with just a little rough texture – filled with a lot of taste. I’m just in love with the Middle Eastern cuisine and made these homemade flatbreads on the side. Also love dipping crunchy vegetables into it or spreading into open rye sandwiches. So good!

» Try also: Cashew hummus for a appetizer or snacks

Hummus recipe:

Serves: 6-8 persons
Cooking Time: 10 min.

Homemade hummus - my best recipe for delicious, easy and creamy hummus filled with taste. So delicious. Go find the recipe here.


  • 2 x 400 g cans chickpeas, drained and rinsed (save the water)
  • 3 cloves of garlic
  • 2 tablespoon tahini
  • 6 tablespoon olive oil
  • juice from 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt og pepper
  • Decorate: fresh parsley and drizzle with sesame seeds



Save the water from the chickpeas (drained and rinsed)


Simply place all of the ingredients into a food processor and blend until smooth and creamy. Add more olive oil, water or 2 sp. of the chickpea water if the hummus is too heavy and rough. It's not supposed to be dry.


Blend in a few minutes until smooth and creamy. Taste and add more spices if needed. Remember to add a pinch of salt flakes (I like to be generous with mine).


Serve the hummus in a bowl before serving. Decorate with oil, drizzle with paprika, sesame seeds and fresh parsley. You can store the hummus in a clean airtight container in the fridge for 2-3 days.

↓ And here is the ingredients you’ll need. Drained and rinsed chickpeas, garlic, tahini, some olive oil, juice from 1/2 – 1 lemon (what you prefer), ground cumin, paprika, salt og pepper. And decorated with fresh parsley, olive oil and sesame seeds. Uummh.

how to make hummus

Delicious, easy and creamy hummus:

This recipe is made with 2 x 400g drained chickpeas and gives a pretty big portion. Always remember a lot of taste to the big amount of chickpeas and add a little more lemon, paprika or garlic if needed. Always be generous with the salt too.

You can also add some cooked beetroot in the recipe too! Beetroots actually become one of my favorite veggies. I love their colors and their taste – so naturally too. You just take this base hummus recipe and add some in roasted/cooked beets and maybe a little roasted garlic (if you don’t want the garlic just omit it). Nothing too fancy or too crazy in flavor, but still completely beautiful and yummy.

Ingredients: Chickpeas, garlic, tahini, oil, lemon, ground cumin, paprika, salt and pepper – and fresh parsley for decoration. Simply place all ingredients into a food processor and blend until smooth and creamy. Here is the finish result served with homebaked flatbreads. So delicious ↑

5/5 (1 Review)

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.