top of page

Fail-Proof Extra-Creamy Hummus

We love hummus in our home.

It’s such a versatile addition to any table, plate or lunchbox and I have been known to serve it:

– Straight up

– As part of a picnic spread

– As a veggie burger topping

– As part of a Poke-bowl dish

– As part of a cheese board

– As a salad topping

-And the list continues.

This beautiful, creamy recipe is delicious as an original version, but can be jazzed by the simple addition of one vegetable of choice.  We love beetroot (raw, peeled and roughly cubed), carrot (raw and roughly chopped), pumpkin (just a wedge – raw, peeled and roughly cubed), roasted capsicum, roasted sweet potato or even extra garlic for a bigger punch.

Keep this recipe at the forefront of your memory for something you can whip up in no time at all in case you ever have unexpected guests, or if the kids (or yourself!) are hungry for an in between snack.

What you need:

1 can of canned chickpeas, rinsed and drained

1/3 cup olive oil

1 heaped tbs tahini

1 tsp cumin seeds

Juice of 1 large lemon

1 clove garlic, smashed

Salt and pepper to taste


Combine all ingredients in a Nutribullet or a high-speed blender.  Continue to blend for about 20 seconds or until smooth and creamy.  If the mixture doesn’t blend properly, it’s probably a sign that you’re lacking moisture so add a couple tablespoons of water in.

Taste, and season further if necessary.

Re-blend if necessary.

As mentioned above, this recipe can be jazzed up.  If you are jazzing…simply add your additional ingredient in the blender at the start…and blend as normal.  This hummus easily lasts in the fridge for up to ten days – but I highly doubt that it will last that long! The recipe can easily be doubled if you need to cater for more guests, or just want to make some in advance for more meals.



bottom of page