Quick hummus recipe *Vegan*

It’s so so quick to whip up a batch of homemade hummus, and it always tastes better than supermarket versions. I made enough for 4 days worth of sandwiches.


  • 1 tin of chickpeas (standard size)
  • 1 tbsp olive oil
  • 4 tbsp of the water from the chickpeas
  • 1 tbsp of tahini paste
  • salt (be generous, I used about 10-15 twists of a shaker but taste it and add more if you want)

What to do:

  1. Chuck all the ingredients in a blender and pulse until combined. It’s fine if not all the chickpeas have been blended, as it makes for a chunkier texture. If you choose to blend it super smooth I recommend reserving some chickpeas to scatter on at the end.  img_0297
  2. Scrape into a bowl and enjoy. Refrigerate any leftovers and it should last a few days.


It’s great had with cut up veg or inside a sandwich for some healthy protein.

Nutritional info for 1/4 of the recipe: Calories: 120 Protein: 4.8 Carbs: 9.9


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