creamy hummus

The Best Creamy Hummus

Growing up in Amsterdam made me very multicultural, which I’ve experienced as a very good thing that I’m grateful for. I love to travel, meet new friends with all sorts of cultural backgrounds and the bonus of all is trying out new food during my travels.

I don’t really have a favorite cuisine, but somehow I have a soft spot for Middle Eastern cuisine. A creamy hummus definitely makes my heart beats faster, it’s one of my favorite dips!

The main ingredient chickpeas is an underrated legume if I may say. Since eating a plant-based diet I always turn to chickpeas when I want to eat something filling, healthy, packed with protein, and creamy. I stock them up in my pantry and use them at least once a week in my meal prepping.

Chickpeas are great in stews, coconut lentil dahl, in salads, in soup, and in a creamy hummus! If you were looking for the ultimate hummus recipe which is using easy and cheap ingredients, look no further.

Making homemade creamy hummus has become a weekly activity, it’s fast and requires little ingredients! Let’s make it!

The Hummus Dip

  • 1 can cooked chickpeas, washed and drained
  • 1/4 cup – 1/3 cup tahini/sesame butter (depending on how bitter your tahini is)
  • 1/3 cup water (in place of olive oil)
  • 1/2 tsp Himalayan salt
  • 2 medium cloves garlic
  • Juice of 1/2 lemon


  1. Blend everything on high in a food processor or high speeds blender until it becomes smooth and creamy.
  2. Add more water if it’s too thick.
  3. Keep in an airtight container in the fridge for 3-4 days.

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