Recipe: Homemade Hummus (creamy, oil-free, nutritious)

“The discovery of a new dish does more
for the happiness of the human race than the discovery of a star.”
(Jean Anthelme Brillat-Savarin)

Hummus – roots in the orient, an allrounder in the vegan cuisine, a protein-rich, nutritious, versatile, and absolutely flavorful dish. Use it as a dip, spread it on your bread, add it to any sauce for more richness and creaminess or simply put it on top of any meal, such as a beautiful Buddha bowl. Hummus goes perfectly with Falafel as they are both made up of the same basic ingredient: chick peas.

Although you can easily prepare your hummus with canned chick peas, I highly recommend you give the traditional version a go: soak chickpeas overnight, cook them around 2 hrs and blend all ingredients well.

If stored properly (in a jar or box in the fridge), the hummus keeps for 5 days or up to a week max. You can also freeze it if not used all at once!

Now, get all your ingredients and let’s get started!


  • 1 cup dry chick peas (about 2 cups soaked) or 1 can of chick peas
  • 1 garlic clove
  • 1/2 lemon (or lime)
  • 2 tbsp tahini
  • 1 tsp cumin
  • 1 tsp sea salt
  • sprinkle of black pepper
  • ½ cup of plant-based milk (e. g. almond milk, oat milk, etc)


  1. Soak dried chick peas (garbanzos) overnight in water.
  2. Drain, rinse, and cook soaked chick peas for 120-180 minutes in fresh water.
  3. Put all ingredients into a blender (or use a hand blender) and blend until creamy. If necessary, add more plant based milk.
  4. Taste and adjust seasonings as needed.
  5. Put it on any dish, enjoy with veggie sticks, falafel or a piece of bread (e.g. pita).

Yum-o! What a nutritious temptation!

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