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Photo of delicious vegan hummus on a white plate served with chickpeas and olive oil and surrounded by raw chickpeas, garlic cloves and lemon.
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A hummus recipe you will love!

Simple, quick, delicious, very nutritious and perfect for dip or spread. A vegan recipe that will blow your mind and palate!


Course Main dishes
Cuisine Arabic, Middle Eastern, Syrian, Vegan
Keyword hummus, vegan, lemon, lenten, fasting, legumes, chickpeas, garlic, tahini
Prep Time 5 minutes
Cook Time 15 minutes
Chickpeas soaking and boiling time (if they are not canned) 8 hours 30 minutes
Total Time 20 minutes
Servings 3 appetizers
Calories 791kcal
Author Thodoris Tibilis
Cost 3.00 €

Ingredients

Ingredients for raw chickpeas preparation (if you use canned ones, you won't need these ingredients)

  • 3½ cups water
  • 200  g peeled chickpeas (for unpeeled ones see notes)
  • 1 onion
  • 1 clove garlic
  • 3 Tbsp olive oil
  • ⅛ tsp turmeric powder
  • salt

Ingredients for hummus

  • 350  g / 12 oz / 1½ cups canned chickpeas or those we boiled
  • 2 cloves garlic crushed
  • 2 lemons (the juice)
  • ⅓ cup tahini
  • ¼ cup olive oil
  • 2 tsp cumin
  • ½ tsp curry
  • ¼ tsp ground coriander (dried)
  • ¼ tsp sweet paprika
  • ⅛ tsp turmeric powder
  • salt

Instructions

Chickpeas (if you use canned, skip these steps)

  • Soak the chickpeas in plenty of water for at least 8 hours.
  • In a small pot add the water, raw chickpeas, and the rest of the preparation ingredients. Make sure the water covers the chickpeas by 1-1½ inches.
  • Simmer for 25 minutes or until softened. Then strain, remove the onion and garlic and keep a few whole chickpeas for serving.

Hummus

  • Pour the chickpeas and all the other ingredients for the hummus in a food processor. Mix slightly until they are well mixed but not completely puréed. That way it gets a texture that contains small pieces of chickpeas. 

Serving

  • Serve in a shallow and round dish. With a tablespoon place the hummus in the middle of the dish. Then spread it using the back of the spoon, pressing gently and making circles from the middle of the plate outwards. That is, as if you are drawing a spiral.
  • Garnish, placing in the center, a few of the whole chickpeas we kept. Finally, add olive oil and sprinkle some sweet paprika.

Notes

  1. In this recipe, I use peeled chickpeas but we can achieve just as tasty results with unpeeled ones. To peel them, after soaking them all night, strain and put in a clean towel. Sprinkle a teaspoon of baking soda, close the towel tight and scrub the chickpeas on a table until they are peeled. Open the towel, remove the peels and rinse them in a strainer.
  2. It is common to discard the water after soaking. However, I prefer to boil them in that water to keep as many nutrients as possible.
  3. If you prefer a texture that is completely homogeneous, like cream, you can put the garlic clove in the food processor without first squashing it. In this case, you can add some water, if necessary, but with caution, a little bit each time. You can also use a high-speed blender instead of a food processor, for even more creamy texture.
  4. For garnish, you can sprinkle some sumac, tandoori masala or fresh parsley.
  5. For an even better result, prefer organic tahini.

Nutrition

Calories: 791kcal | Carbohydrates: 87g | Protein: 30g | Fat: 40g | Saturated Fat: 5g | Sodium: 58mg | Potassium: 1228mg | Fiber: 23g | Sugar: 15g | Vitamin A: 228IU | Vitamin C: 17mg | Calcium: 228mg | Iron: 12mg