This easy homemade vegan hummus makes a great snack or lunch, plus it's very versatile. Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads

  • Prep Time: 15 minutes
  • Calories: 276
  • Cook Time: 10 minutes
  • Fat (g): 14g
  • Total Time: 25 minutes
  • Protein (g): 10g
  • Servings: 8
  • Net carbs: 29g


  • 15 ounces organic chickpeas
  • 2 Garlic cloves
  • half teaspoon cumin
  • half cup tahini
  • half teaspoon baking soda
  • 3 tablespoon olive oil
  • half teaspoon salt
  • 2 tablespoon lemon juice
  • half cup water
  • Olive oil, paprika, parsley for topping


  1. Discard the skins of the chickpeas by rolling in a towel.
  2. Boil chickpeas with baking soda until soft.
  3. Add boiled chickpeas in a food processor with garlic, cumin, salt, tahini, lemon juice, and olive oil and blend to smooth. Add in water and blend more for 5 minutes.
  4. Serve with desired toppings.