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Classic chickpea hummus

Life is that thing that begins only after you try hummus.

Since I discovered it, my mantra has been: THERE IS NO LIFE WITHOUT HUMMUS!

But don’t take this mantra for granted and buy the hummus at the store, because making it at home is so easy and it’s a lot tastier, better and healthier!

This is one of my signature dishes and it took me several years, attempts and a trip to Jordan to perfect the recipe that I am about to share.

Below you can find the recipe along with my top-tips to make the most perfect, creamy and smooth hummus.


460g canned chickpeas

4 to 5 tbsp tahini

2 lemons, juiced

2 garlic cloves

A pinch of salt

A pinch of cumin

5 to 6 ice cubes


Begin by removing as many skins as you can. This step is not mandatory but removing the skins will make your hummus much creamier and it’s a pretty relaxing activity.

Add the chickpeas to a blender and blend for a couple of minutes, scraping the blender with a spatula from time to time.

Add the sliced garlic, salt, cumin, tahini and blend again. Don’t worry if it looks quite thick at this time.

Add the lemon juice and keep blending and mixing with a spatula from time to time.

With the blender on, add the ice cubes and blend for two more minutes.

Serve it into a bowl and add sprinkle with your favourite toppings such as sesame seeds, sumac, paprika, fresh parsley or lemon zest.

Enjoy it with fresh pita bread, falafels, raw veggie sticks or to stuff your favourite wrap!

*The Cooking Flea hummus top-tips:

- Whilst I always try to cook everything from scratch, I found that store-bought jarred/canned chickpeas are a lot softer and easier to peel, guaranteeing a smooth result!

- Depending on the texture of the chickpeas, you might want to add more or less lemon juice. Though if your hummus is sour enough but still a bit thick, add a tiny bit of cold water instead of lemon juice to make it runnier.

- Do not use olive oil: the main fat ingredient of hummus is tahini, olive oil changes the flavour and texture. Use it only for topping and make sure it’s a bitter extra virgin one.

- Ice cubes: ice gives the hummus a super creamy ice-cream like texture.

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