Best Hummus

Best Hummus

5 from 2 votes
This hummus is creamier, smoother, and more luxurious than store-bought. A delicious vegan hummus recipe that comes together in minutes. Use as a dip with warm pita bread for a quick snack or appetiser.
Best Hummus

Now, I am a great fan of Nando’s and the first thing I always get when I go to Nando’s is their delicious creamy hummus dip.

One day I was really craving some hummus, so I decided to recreate my own homemade version. After a few tries and different recipe variations, I can safely say that my homemade hummus recipe is so much better than Nando’s or any other store-bought jar,

So, hummus is one of those recipes that has been around for so long that no one quite knows where it actually originates from. The earliest it has been dated back to is Egypt, but other countries, such as Greek and Lebanon, have also claimed this dish.

Regardless of its origin, this hummus recipe is a must-try for everyone. A delicious dip made with fresh ingredients, such as chickpeas, tahini, lemon, and olive oil, all combined together to form something amazing.

I absolutely adore chickpeas and they form the base of this dip. One of my favourite curries is actually chana masala, a type of chickpea curry!

Personally, I prefer to use fresh chickpeas because they add a bit more flavour. However, in a hurry canned chickpeas are great to use as well.

Technically I know I specify water in this recipe, but to elevate this hummus recipe even more aquafaba is actually much better.

You are probably wondering what on earth aquafaba is. Aquafaba is simply the liquid in the canned chickpeas or the leftover liquid of cooked chickpeas.

It is very starchy, so when this liquid is whipped, it becomes light and fluffy, great for adding to this hummus recipe.

Be sure that you taste the aquafaba first as it may already be salty, so the seasoning of the hummus will need to be adjusted accordingly.

Now, I have found a lot of recipes online that call for specifically skinned chickpeas to get maximum smoothness. I tested both versions, and to be honest the time taken to skin the chickpeas just wasn’t worth the slightly improved texture.

Obviously, if you have time on your hand then you can skin the chickpeas, but I never do. To me, it is just not worth the hassle.

So, another ingredient that is subject to debate by hummus fans is the addition of tahini. Tahini is a paste made from ground sesame seeds.

Many love the tangy flavour that tahini adds to the hummus, me being one of them. Others, not so much. I really do find that tahini adds an incredible flavour and layer of creaminess to the hummus that you won’t get with no-tahini hummus.

However, if you choose not to add tahini, then add another tablespoon of olive oil or substitute it with some creamy peanut butter.

This hummus recipe comes together in minutes and is super creamy, smooth, and fresh. Serve with paprika dusting and olive oil drizzle.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through InstagramFacebookTwitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Best Hummus

Best Hummus

by Nabeela Kauser
This hummus is creamier, smoother, and more luxurious than store-bought. A delicious vegan hummus recipe that comes together in minutes. Use as a dip with warm pita breads for a quick snack or appetiser.
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Sauces & Dips
Cuisine Middle Eastern
Servings 6
Calories 239 kcal


  • 400 g Chickpeas Drained and rinsed
  • 3 tbsp Tahini
  • 3 tbsp Lemon Juice
  • 2 cloves Garlic Minced
  • 4 tbsp Olive Oil Extra virgin
  • Salt To taste
  • 2-3 tbsp Water
  • Paprika, Parsley and Olive Oil For serving (optional)


  • In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, extra-virgin olive oil, and salt.
  • Process the ingredients until smooth, scraping down the sides of the bowl as needed.
  • While the food processor is running, gradually add 2-3 tablespoons of water, until the hummus reaches the desired consistency.
  • Taste and adjust seasoning as needed.
  • Transfer the hummus to a serving bowl, and smooth the top with the back of a spoon.
  • (Optional) Drizzle with additional olive oil and sprinkle with paprika or parsley before serving.
  • Serve with vegetables, pita bread, crackers, or as a dip for your favourite foods.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 239kcalCarbohydrates: 21gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 8mgPotassium: 240mgFiber: 5gSugar: 3gVitamin A: 24IUVitamin C: 4mgCalcium: 46mgIron: 2mg
Keyword Chickpeas, Dips, Food, Party Food, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

Rate this Best Hummus recipe



If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only do your reviews make my day, but they help others find my recipe online.

Thank you!

Inline Feedbacks
View all comments

Welcome to Cook with Nabeela

Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

Recipes by Category

Trending Recipes

Aloo Tikki

Vanilla Cupcakes

Chicken Pot Pie

Chicken Pot Pie

Jeera Rice

Moong Dal

Garlic Butter Chicken

Would love your thoughts, please comment.x