Flavoured Hummus

A scrumptious dip for your chips or bread!
5 from 2 votes
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Course: Side Dish
Servings: 16
Calories: 83kcal


Pre-Soaking the Chickpeas

  • 1 cup Chickpeas
  • 3 cups Water
  • ½ tsp Baking Soda

Making the Hummus

  • 2 cups Chickpeas
  • ¼ cup Lemon Juice juiced from 1 to 1.5 medium lemons
  • ¼ cup Tahini
  • 1 clove Garlic minced
  • 1 tbsp Olive oil
  • ½ tsp Cumin
  • 1 tbsp Nutritional yeast
  • ½ tsp Salt to taste
  • ¼ cup Cold water, as needed


Preparing the Chickpeas

  • Soak the chickpeas from the night before in 3 cups of water. Add 1/2 tsp of baking soda if possible.
  • Pressure cook chickpeas. Discard water and any skins that fell of the peas. Rinse chickpeas and set aside.

Making the Spread

  • In a food processor or powerful blender, combine the tahini, lemon juice and salt and allow to run for 1 minute, continually scraping down the sides as needed then blend in the garlic and set aside.
  • Add the cooked chickpeas, cumin and cold water in batches of three while continually scraping down the sides and blend until smooth. Add water as needed to facilitate blending.
  • Taste and add more seasonings if desired. 1 serving is 2 tbsp.


This recipe can be tweaked based on preferred flavours:
  1. Chocolate flavour: Skip the garlic, lemon juice and yeast flakes and add 1/4 cup honey, maple syrup or other sweetener, vanilla extract/essence and 1/4 to 1/2 cup cocoa powder to taste. 
  2. For a brighter colour and earthy flavour: Add 1 cup of pureed beetroot and lemon juice (or lime juice if desired).
  3. For a yellow colour: Add turmeric as needed.


Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 113mg | Potassium: 122mg | Fiber: 3g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 23mg | Folate: 57µg | Iron: 1mg | Phosphorus: 82mg | Zinc: 1mg


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