Updated: Nov 28, 2020


..goes as follows


  • Bowl

  • Spatula

  • Cutting board

  • Knife

  • Garlic press- optional but convenient

  • Food processor (the most convenient), you can also carefully use a blender, immersion blender or mash everything by hand

What you will need to make the hummus of your dreams:

  • Cooked chickpeas

  • Tahini

  • Fresh lemon juice

  • Sea salt & cracked pepper

  • Garlic

  • Dried herb or fresh herb (optional)

Tips so you don't have to use a recipe:

  • Use as many chickpeas as you want hummus, keeping into consideration that it condenses down

  • Use some of the chickpea boiling liquid (called aquafaba) to control how wet and spreadable you want your hummus

  • Use real garlic, lemon and spices to boost flavour

  • Use tahini to control thickness and heartiness of the hummus, it contains fat and protein to compliment the chickpea protein

  • Use your favourite olive oil to bring all the flavours together

  • Sprout your chickpeas (more on this below) to increase digestibility and reduce smelly sulfur farts after consumption


  • Sprout chickpeas. Add dried chickpeas into a bowl, cover them with tepid water and stir in 1 tsp of unpasteurized apple cider vinegar. Leave the chickpeas alone and out of direct sunshine for 24-72 hours. They will begin to grow a tiny tail and the water will bubble. Drain sprouting water and rinse well. You're ready to go.

  • Add sea salt to the water and boil chickpeas on high heat until soft, or bring to boil and then simmer, but this will take longer, like hour +.

  • Now make hummus. Since you sprouted your chickpeas you can keep the water you boiled them, use this as a stock and to manage the liquid levels in your hummus.

  • Making hummus is as easy as adding the ingredients mentioned above into a food processor and pulsing it to reach a smooth paste.

Once the spread is soft and to your liking, it is ready to eat. Transfer to a jar and store in the fridge. Stores fresh about 1-2 weeks, if it lasts that long! I find the flavour grows even more with time as the flavours combine and set.

How to use your hummus:

  • Portable / travel-friendly. An easy snack to bring on the road with crackers or veggies. Keeps fresh all day long, just avoid direct heat.

  • Delicious on bread, toast, crackers.

  • Works as a nice dinner side or appetizer dip. Can be watered down as used as a sauce or added into a stew to thicken.

Serving tip:

  • Drizzle hummus with all or some of the following: olive oil, hot sauce, herbs, fresh lemon juice, sesame seeds for a decadent, dippable, instagramable bite.