I love hummus, absolutely love it. Whenever I go to a Middle-Eastern restaurant (especially the Lebanese restaurants in London) I always order some hummus. I also make it many times each month at home because it is easy, cheap and hassle free (if you own a food processor) and is so versatile. Hummus often forms a part of a Meze plate (collection of tasty dishes, almost like Tapas) and has many different varieties. My hummus recipe is egg free, lactose free, vegan, gluten free and nut free (but includes tahini an essential ingredient which is a paste made from sesame seeds). I use hummus for dipping raw vegetables in, on oatmeal biscuits, on bagels, on bread, in wraps (tortilla), on rice cakes and much more. If you haven't tasted hummus yet, you better start making will be addicted soon!

You will need a food processor to create this recipe.

The versatility of hummus is amazing, it just goes with everything!

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan


Serves 3-4 as a snack


  •  200 grams (7 oz) tinned chickpeas, drained  (weight is measured after draining)
  • 1 garlic clove (or ½ teaspoon garlic powder)
  • 2 tablespoons tahini (sesame paste)
  • 2 tablespoons water (you can also use soya milk)
  • 1½ tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon tamari sauce
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cround cayenne pepper
  • A pinch of salt (Himalaya or sea salt) and black pepper


  1. Drain the chickpeas so that you have 200 grams chickpeas.
  2. Peel the garlic clove.
  3. Place the garlic in a food processor along with the chickpeas, 2 tablespoons tahini, 2 tablespoons water, 1½ tablespoons lemon juice, 1 teaspoon tamari sauce, ¼ teaspoon ground cumin and ¼ teaspoon ground cayenne pepper.  Blend for 30 seconds or until smooth.
  4. You might need to scrape the sides of the bowl. Continue blending for 10 seconds.
  5. While the machine is still running, add the 3 tablespoons olive oil in a narrow stream.
  6. Add a little more water if you prefer a smoother consistency. Add a pinch of salt and pepper to taste.
  7. Transfer to a serving bowl and add a few drops olive oil and a pinch of ground cayenne as garnish.



  • Serve with all kinds of breads, rice crackers, rye crackers, oat biscuits, chopped vegetables, pitta breads, tortilla wraps and more.
  • I don't like too strong garlic taste so I prefer to use organic garlic powder instead of the garlic cloves. This of course depends on how much you like garlic.
  • You can add more olive oil if you prefer the hummus richer.
  • You can use soy sauce instead of the tamari sauce (note that soy sauce contains gluten).