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Powerhouse Hummus

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  • Author: Asha
  • Yield: 4-6 servings 1x


Units Scale
  • 1 (15oz) can of chickpeas, drained, and rinsed
  • 1/3 cup of good quality tahini
  • 3 Tablespoons good quality extra virgin olive oil, more for serving
  • 35 Tablespoons cool water, more if needed to reach your preferred consistency
  • 2 Tablespoons fresh lemon juice
  • 2 medium garlic cloves, peeled and smashed or grated with a microplane
  • 3/4 Teaspoon Cumin
  • 3/4 Teaspoon Smoked Paprika
  • 3/4 Teaspoon Sea Salt
  • *optional, 2-3 Teaspoons mushroom powder of choice


  1. Combine all ingredients in a blender or food processor and puree until smooth.
  2. Taste and adjust seasonings if needed
  3. Transfer hummus to a serving dish and serve immediately or transfer hummus to an air tight container and keep in the refrigerator for up to five days.

To Serve

  1. Drizzle with a little extra virgin olive oil, lightly sprinkle with flaked sea salt and additional smoked paprika.
  2. Serve with flat breads, crackers and fresh vegetables (carrot, celery, radish, etc.)


  1. Hummus is fantastic served plainly but you can dress it up by serving it with a variety of toppings, toasted pine nuts, preserved lemon, ground sumac, fresh herbs like parsley, chervil, cilantro or microgreens, etc.
  2. You can eat hummus straight away but my personal preference is to let it sit in the refrigerator for at least an hour so the flavors have time to meld and homogenize.
  3. To step up the savory quality of hummus, buy whole cumin seeds, lightly toast them in a pan over medium heat until they become fragrant. Grind the toasted cumin to a powder in a spice mill or clean coffee grinder and use in place of pre-ground cumin. The flavor is much more complex.
  4. If you’re a vegan or you just like to experiment with food, don’t throw out the water from the chickpea can, it’s called aqua fab and makes a great egg white replacement.
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