Spread Hummus, Not Hate - Vegan Hummus Recipe


Oh hummus, you are my one true love. Brought to us by the gods.

I only started eating this delicacy last year, after spending 30 years thinking I did not like it. I know, Madness!

As I am becoming more and more conscious around food packaging and try to do my best for the environment, I have began making my own. Any store bought hummus is in a plastic tub, and single use plastic is something I am really trying to avoid.

Plus this tastes so so good and there is something so satisfying about making something like this completely from scratch.

Benefits of making your own hummus

  1. No plastic

  2. Fresh ingredients

  3. Lasts longer

  4. Quick and easy to make

  5. You can add anything into it

  6. You can freeze it if you make a big batch, saving money on constantly buying store bought



  • 1 Carton cooked chickpeas

  • 1/4 cup tahini

  • 1 clove garlic minced

  • 2 Tablespoons olive oil

  • 1/2 teaspoon salt

  • Dash of black pepper

  • 1/4 cup fresh lemon juice (1 and a half lemons)

  • Dash of cumin

  • 1/4 teaspoon paprika

  • 1-2 tablespoons of nutritional yeast


In a food processor,blend together the tahini and lemon juice until a nice paste forms. Then add in the garlic, olive oil, salt, pepper, cumin and paprika. Again blend until all mixed together. Then add in half the chickpeas and blend until smooth, before adding in the other half.

Add in around 2 tablespoons of water so that it is not too thick, and then add in the nutritional yeast for an extra vitamin b12 boost.

Store in a glass jar in the fridge for up to 6 days (if it lasts that long) or freeze some to use next week.

Happy hummusing

Love Sam xo