Creamy Hummus

To make this creamy hummus you are going to have to peel your chickpeas.I know this sounds like quite a mission. But I did it by hand while I was watching TV. You can just rub them together between a dishtowel if that makes life easier for you.

Creamy Hummus
Creamy Hummus
Head straight on to the Recipe For ♥ Creamy Hummus ♥

With all the load shedding we are having I decided I needed an LED mirror. Something that was battery driven, and that would fit on my bedside table. Basically, it had to be pretty as well as functional. I looked at the shops I most frequent but they had nothing in stock. When Dave went to get hinges for our cupboard doors I went in with him, and found a mirror. It looked perfect, and the price was attractive. The first thing I did when we got home was to put batteries in, and turn it on. But the mirror had not been seated correctly, and looked as if it was crinkled on the sides. For the price that would not bother most people. But I am a little too particular and it would have bothered me.

Today’s inspirational recipe from Lavender and Lime ♥ Creamy Hummus ♥ #LavenderAndLime Click To Tweet

I went back to the shop with batteries to test another one before I swapped it. But, as that mirror had the same flaw I decided to rather get my money back. That same week I went to a shopping centre I don’t usually frequent. I just happened to walk past a shelf full of LED mirrors. Some large with magnification, and others with a small tray that looked perfect. I took it home hoping it would do what I needed. And it is ideal. The mirror lights up with a touch of my finger, and I can use it when the lighting is bad or non existent. And, the tray now holds my daily wear jewellery and watch straps. A great buy and now I know where to go if I am looking for something other shops don’t seem to have. Do you use a LED or magnification mirror?

Creamy Hummus


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Creamy Hummus

This method results in the smoothest hummus
Recipe Category: Condiments, Snacks
Makes enough for: 1 batch hummus


  • 240 g tinned chickpeas, drained weight
  • water for cooking
  • 2.5 mls fine salt
  • 1 pinch ground cumin
  • 60 g tahini
  • 1 clove roasted garlic
  • 75 mls reserved chickpea water
  • 30 mls lemon juice
  • 13 g ice
  • salt to season
  • olive oil to serve


  • Peel the chickpeas by hand, or by placing them between two dish towels and rubbing the chickpeas, without crushing them, to remove the skins
  • Place the peeled chickpeas into a saucepan and cover with water
  • Add the salt and cumin and place onto a medium to low temperature
  • Bring to a simmer and cook for 15 minutes
  • Drain the chickpeas, saving the water
  • Place the chickpeas, tahini, garlic, reserved chickpea water, lemon juice, ice and a good pinch of salt into a blender
  • Blitz until smooth, adding more reserved water if necessary
  • Check the seasoning and when very smooth, tip into a serving bowl
  • Create a channel for the oil, and pour the olive oil in just before serving *


* don't feel like olive oil then try toasted nuts, rose harissa, fresh coriander or toasted seeds
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20 thoughts on “Creamy Hummus

  1. Oops ! True confession time – I LOVE hummus ! Oft use it instead of butter for my open sandwiches and wraps telling myself it is healthier !!! But, ashamed to say – with the huge, huge choice in Australia of a dozen different flavour profiles by a heap of firms . . . sold at quite reasonable prices . . . well, I normally buy . . . and buy lots ! Normally I am SUCH a purist in food . . . but a few favourite makes are low in salt and fat and the taste, especially in plain, spring onion and beetroot . . . well, it’s kinda good 🙂 ! I do like your recipe . . . and it looks ‘real’ . . . so promise to try ! Honest injun !!!

  2. I’ve read about this before, and I’m sure it helps, because I find hummus at restaurants, and purchased as well, quite mealy and dry. But, that’s why I always use white beans – great northern, cannellini – they are already creamy because they don’t have a skin. You can still make a hummus recipe, or use them for any variety of bean dip/spread. and they never dry up.

  3. No LED mirror for me! But….I am starting to incorporate more recipe ideas with chickpeas, with insane inflation here and I do mean insane, we are cutting out nuts and subbing in things like chickpeas just to be able to afford our bills. And yes, I am not happy with Joe Biden. This guy!

  4. hi tandy
    i’m curious as to why you simmer the chickpeas? aren’t they already cooked? i guess it makes them even smoother … Like Eha I use hummus instead of butter on sandwiches. I don’t make it often as you can get so many good ones in the shops. cheers!

  5. Your hummus looks delish, and I read this recipe in his Test Kitchen book but had forgotten it involved simmering the canned chickpeas, I’ve only done that with ones I’ve cooked up myself. Interesting. No, I don’t use an LED mirror, sounds like a good idea though.

  6. Thank you, Tandy, for this recipe. I’ve always wanted to make hummus and now I have not excuse not too. I don’t use a mirror like you suggest above. There is lots of light in our bathroom as we have big windows. We also have a generator so we have power when Eskom is recovering.

  7. Ottolenghi recipes are really imaginative, and I can see why you chose to share this one. His ways with spice and flavorings are so imaginative, though he often suggests a lot of steps to improve the end result.

    best… mae at

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