♥ Easy “Whipped” hummus

Hummus is definitely one of my “go to” lunches when I don’t know what else to have at work. It goes well with oat cakes, salad or some nice wholemeal bread and is cheap as chips to make.

And, its effortlessly vegan! ♥

(Other brands of chickpeas are available…but these ones just to happen to cost under 3 quid for 12 cans at my local Asian grocers!)

I like my hummus super smooth, with a whipped texture and a smoky flavour. Technically I don’t whip my hummus, it’s more blended if you’re being pedantic. After a bit of tweaking and experimenting, the below is my final recipe.

And, if like like me, chickpeas give you crippling stomach pain – you can always replace them with a white bean, like cannellini, or pinto.

Whipped hummus


  • 5 x cups of tinned chickpeas 
  • 3 x tablespoons of juice from the chickpeas 
  • 1 x tablespoon fresh lemon juice
  • 1 x tablespoon tahini (light rather than dark)
  • 1 x teaspoon salt
  • 1 x teaspoon black pepper
  • 1 x teaspoon ground cumin
  • 1 x teaspoon ground coriander
  • ½ x teaspoon chilli flakes
  • 2 x teaspoon smoked paprika
  • 1 x teaspoon garlic powder (fresh minced is fine but prone to clumping)
  • 1 x tablespoon olive oil



  1. Drain the chickpeas but keep aside at least 3 tablespoons of the “juice”.
  2. Throw into a food processor and whiz up until coarsely blended.
  3. Throw in the salt, pepper, cumin, coriander, chilli, paprika and garlic powder. Whiz until mixed.
  4. Add the lemon juice and tahini. Whiz some more. You will probably find at this stage that you need to use a spatula to smooch any escapee hummus back down the side of the food processor.
  5. Whilst whizzing, add the chickpea juice one tablespoon at a time. The hummus should be thin enough to be blended thoroughly without building up at the sides of the food processor, but thick enough to allow it to be spread like a paste. You might need more or less chickpea juice depending on how thick you like your hummus.
  6. Whiz for a good few minutes until the hummus is completely smooth and with a “whipped” texture.

 (Recipe makes this much hummus ^^)

Enjoy on a cracker, oatcake or a nice slice of homemade, wholemeal toast.

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Tasty and a good source of iron and protein!



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