Creamy Hummus

Creamy Hummus

I make this hummus using rapeseed oil rather than olive oil: in my opinion it makes the hummus more creamy. For a lighter version replace the oil with water or unsweetened plant milk (cashew milk works well). Oil free hummus is best left a bit on the drier, chunkier side.

There are countless variations of this recipe:

  • replace the chickpeas with other legumes such as canellini or borlotti beans
  • add in vegetables such as cooked beetroot, spinach or roasted red peppers
  • add herbs and spices such as coriander leaf, ground coriander, ground cumin, paprika, turmeric and / or chilli flakes
Hummus made with sprouted beans and seeds
Beetroot and coriander hummus

Free from: gluten, nut, soya, wheat, yeast

Oil free: replace oil with water or unsweetened plant milk

This is a vegan recipe

Creamy Hummus
  • 1 tin chickpeas (drained)
  • 1 tbsp tahini
  • 1-2 tbsp lemon juice
  • 1 tbsp rapeseed oil
  • pinch garlic granules
  • salt (to taste)
  1. Blitz all the ingredients in a food processor. Add a little water through the lid to loosen. Taste and adjust seasoning if necessary.