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Creamy Hummus

This Middle Eastern hummus recipe is fresh, smooth, creamy and rich in flavour.

This spread takes only 5 minutes to make, and can be served for any occasion. It’s healthy and full of fibre, protein and vitamins.

The texture is creamy and smooth, and it’s very delicious. I like to serve it with pita or falafels, or pair it up with carrot spears, sliced tomatoes, sliced cucumbers, or red pepper wedges.

Garnish the spread with Kalamata olives, sesame seeds, or parsley. Make sure to drizzle it with a little extra virgin olive oil before serving.

This hummus freezes well, so a big batch can be made and stored for future enjoyment.



(Makes 8 servings)

  • 1, 1/2 cups chickpeas, cooked

  • 1/2 tablespoon ground cumin

  • 1/2 cup tahini

  • 3 tablespoons extra virgin olive oil

  • juice of 2 lemons

  • 1/4 cup cold water

  • dash tabasco sauce (optional)

  • salt and ground black pepper to taste



In a food processor, add the tahini, ground cumin, lemon juice, extra virgin olive oil, salt, pepper, and cold water then purée until smooth.

Add the chickpeas and purée for an additional 3 minutes. Add more water if desired for a thinner hummus. Purée until you achieve the consistency you prefer. Add a dash of tabasco sauce if you want to add a little spiciness.

Transfer it into a bowl and garnish with toppings like a little extra olive oil, seeds, crushed nuts, or fresh parsley. Enjoy.


Nutritional Information Per Serving:

total calories = 278 | total fat = 22g | saturated fat = 3.29g | cholesterol = 0mg | sodium = 38.06mg | net carbohydrates = 9.63g | dietary fibre = 5.41g | sugars = 1.63g | protein = 7.84g

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