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Super Easy Vegan Chickpea Hummus

Bowl of hummus with olives and paprika

My preference for recipes are ones that are fast and don’t require a lot of utensils. There are plenty of chickpea hummus recipes that call for making different aspects of it separately. I prefer to mix it all in one blender jar, and it’s done!

I love how protein-packed this dish is. I don’t feel any guilt having this with a packet of nachos.


Serving size: Makes a large bowl. Good enough to eat some and store or for a party

  • 2 cups boiled chickpeas
  • ¼ cup extra virgin olive oil
  • Juice of ½ lemon
  • 2 tbsp sesame seeds (or 1 tbsp Tahini if you have that lying around)
  • 5 cloves of garlic (medium-sized)
  • ¼ cup cold water 


  • ½ tbsp roasted cumin powder
  • ½ tbsp paprika
  • Salt to taste
  • Deseeded olives on the side (optional)


  • Please don’t buy a can of chickpeas. Get dry chickpeas, soak them overnight, and boil them till soft. Wait for it to cool.
  • Add all the ingredients except for the spices and the cold water in the blender and whizz till smooth. 
  • Add the cold water before a final mix.
  • Add salt to taste.
  • When serving, top it with the spices and add a drizzle of olive oil as well.
  • Serve with pita bread, lavash, nachos, or even carrots.

Chickpea can be hard to digest, so try to reign yourself in from the yumminess after a couple of tablespoons. 

1 Comment

  1. Pingback: What’s in your Buddha Bowl | Love, Life, & Beyond

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