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Creamy Hummus


  1. 1 small can of organic garbanzo beans

  2. 3 tbsp. tahini

  3. 3 tbsp. extra virgin olive oil

  4. 1/4 cup water

  5. 1/2 Jalapeño for heat

  6. 1/4 cup freshly chopped cilantro

  7. 1/2 tsp. cayenne pepper

  8. 1/2 tsp. turmeric powder

  9. 1/2 tsp Sesame seeds for garnish

  10. 2 fresh garlic cloves crushed

  11. Juice of one medium lemon

  12. Salt to taste


  • Place all ingredients in a food processor except for 1 tbsp olive oil, which is to be used later. Only add 2 tbsp in the food processor with other ingredients.

  • Blend on high setting until you start to notice a creamy consistency. Add more water if needed then blend again.

  • Empty the hummus into a serving bowl and top the hummus with the leftover olive oil and a pinch of cayenne pepper.

  • Toast the sesame seeds on high heat until light brown and smells nutty, then garnish the seeds on the freshly made hummus before serving.

I love this recipe so much as it goes very well with roasted veggies, chips, crackers and raw veggies like peppers, carrots and celery. Hummus has a great protein content and flavor profile, depending on the kind of herbs you add to it. The base to make the hummus creamy and nutty is tahini. Tahini is basically a paste made out of sesame seeds.

People with nut allergies should consult their doctor before including tahini into their foods.


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