Chickpea Hummus

Chickpea Hummus

When I think of a deliciously luxurious creamy dip I look no further than a freshly made authentic simple smooth hummus! if you have a high speed blender (with a tamper, like a Vitamix) you will achieve an incredibly smooth middle eastern style hummus, which I personally prefer. If you don’t, no worries you can peel the skins off your chickpeas (garbanzo), however I find this too laborious, or just enjoy a more rustic hummus!

If you have time to soak your chickpeas (also known as garbanzo beans) overnight, then that’s great, or if you’re in a pinch for time (this happens to me often!) opt for the organic ones in a can, but make sure you rinse them several times with filtered water before using. Home made fresh hummus is loaded with protein, iron, fibre and helps to lower blood sugar plus they are super rich in folate, which is exactly what you want in your diet if you are growing a baby!

I love scooping mine up with chopped up veg crudités, vegan gluten free store bought chips (read your labels), or herbed almond flour crunchy torillas brushed with coconut oil and sprinkled generously with dried herbs then baked (pictured here,) or finally with my deelish coconut chapati warmed straight off the pan and sliced is just divine!

Chickpea Hummus

0 from 0 votes Only logged in users can rate recipes
Recipe by Priscilla Soligo Course: Condiments, Salads, Snacks


  • 225g 1 Cup Chickpeas (Garbanzo) OR 1Can of Chickpeas (Garbanzo) (weight is without liquid)

  • 50g Juice of 1 Lemon

  • 50g 1/4 Cup Extra Virgin Olive Oil

  • 40g 2 Tbsps Tahini

  • 1g 1 Clove Garlic, peeled

  • 1/2g tsp Ground Cumin

  • 1g 1/2 tsp Unrefined Salt

  • Garnish: Extra Virgin Olive Oil, or Optional: Paprika, Chickpeas and Parsley


  • For dried Chickpeas (Garbanzo) – soak for 10 hours, or overnight. Then simmer in water on stove to cook for 2 hours, drained and rinsed.
  • OR, for canned Chickpeas (Garbanzo) – just drain Chickpeas and rinse thoroughly.
  • In a high speed blender, blend all ingredients until creamy smooth. A high speed blender in this recipe will make all the difference to how authentically smooth a texture your hummus will have.
  • Transfer hummus into a bowl to serve with crudités, my coconut chapati, or gluten free chips!


  • Storage: In a glass slewed container in the fridge hummus will store for up to one week.

Did you make this recipe?

Tag @thrivewithpriscilla on Instagram and hashtag it #thrivewithpriscilla

Did you make this recipe?

Like us on Facebook

[pms-restrict subscription_plans=”2595, 1950, 2661″ message=””]

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


    Neva' miss the latest news!