Difficulty: Easy

Makes one bowl

There is a Lebanese joint near where I used to live that makes the most banging hummus. It’s so creamy and tangy and perfect that since my first taste I have been trying to recreate it. Mum recently bought a food processor so I decided to use it for this recipe and I will never be making hummus without it again! This is the best I have ever made and it comes dangerously close in both taste and texture to the one I used to enjoy.


  • 1/2 cup tahini
  • 1/2 cup lemon juice
  • 2 cloves garlic, crushed
  • 3 tablespoons olive oil
  • 1 can chickpeas
  • 1 teaspoon salt
  • 1 tablespoon water


  1. In a food processor, blitz the tahini, lemon juice, garlic and olive oil until well combined and a little frothy.
  2. With the processor on, slowly add the chickpeas until a smooth paste is formed.
  3. Add the salt and water and process for 30 seconds.
  4. Taste and make any adjustments as per your preference.
  5. Serve with chips, lebanese bread or save to use on wraps/sandwiches.


  • Nina Herbert

    Thanks for this post. I love hummus but loathe to buy it, from the supermarket. I haven’t liked the recipes I’ve tried in the past. I look forward to trying you version. 🙂

    • Chelsey

      Thanks Nina! This is the best I have ever made, store-bought hummus is never as good!

  • Sheena

    Yum, I have never attempted to make Hummus but since converting to veganism two days ago I decided to start with this. I made this recipe last night and at first my hubby and I were skeptical but today we had it with carrot sticks and it was delish. I also tried your Quinoa stuffed Capsicums and used Hummus as a side sauce which was great.
    Thanks so much for creating this site with such easy recipes. It’s making it easy for my macho meat eating husband to see that the vegan side is best 🙂

    • Chelsey

      Hi Sheena,

      Firstly, welcome to the wonderful world of veganism!

      I’m so glad you’re enjoying my recipes and that your husband is too. The first months of veganism can be hard but stick with it, soon it’ll be second nature and you’ll appreciate food so much more.