Easy Chickpea Hummus

September 01, 2026
by S R

Recipe

Easy Chickpea Hummus

3 min read Better than store-bought

Adapted from a recipe by Joanne Gallagher at Inspired Taste

Good hummus comes down to two things: the order you blend in, and how far you let the tahini and lemon juice whip before anything else joins the bowl. Get those two details right and the difference between homemade and store-bought stops being subtle.

10mTotal time

6Servings

1.5cMakes

Organic Chickpeas are the base, and either Organic Light Tahini or Organic Dark Tahini will work well here. Light tahini gives a milder, smoother result, while dark tahini brings a deeper, more toasted flavour.

Serves 6 • Makes about 1½ cups

What you'll need

1 tin (or 1½ cups cooked) chickpeas

1/4 cup fresh lemon juice

1/4 cup tahini, well stirred

1 small garlic clove, minced

2 tbsp extra-virgin olive oil

1/2 tsp ground cumin

Salt, to taste

2 to 3 tbsp cold water or aquafaba

Paprika or sumac, for serving

How to make it

1

Whip the tahini and lemon juice

Combine both in a food processor and run for a full minute. Scrape down the bowl and process for 30 seconds more, until pale and creamy. This is what makes the whole batch smooth rather than grainy.

2

Add the oil and spices

Add the olive oil, garlic, cumin and 1/2 teaspoon of salt to the whipped tahini. Process for 30 seconds, scrape down the bowl, then process again until well blended.

3

Add the chickpeas in two batches

Add half the chickpeas and process for a minute. Scrape down the bowl, add the rest, and process until thick and mostly smooth, 1 to 2 minutes.

4

Thin it out

With the processor running, slowly add the cold water or aquafaba, a tablespoon at a time, until the hummus turns light and fluffy.

5

Taste and finish

Adjust with more salt or lemon juice as needed. Serve with a drizzle of olive oil and a dusting of paprika or sumac on top.

Peeling the chickpeas first gives a slightly smoother finish, but it is a genuinely small difference. Skip it unless you have ten spare minutes and nothing better to do with them.

Serving it well

Hummus is happiest next to warm flatbread or pita, or scooped up with crunchy raw vegetables. It also holds its own on sandwiches and wraps, or as the base for a grain bowl. Stored in an airtight container, it keeps in the fridge for about a week.

What are you looking for?

Easy Chickpea Hummus