Creamy Hummus with Cumin

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This creamy hummus with cumin is a versatile vegan staple that far surpasses any shop-bought alternative. By soaking dried chickpeas with bicarbonate of soda and simmering them until perfectly tender, you achieve a luxuriously smooth texture that is light yet satisfyingly rich. The addition of aromatic cumin and fresh lemon juice provides a bright, earthy balance to the nutty tahini base.

Ideal as a healthy snack or a protein-rich addition to a Mediterranean mezze platter, this homemade hummus is wonderfully simple to prepare. It can be made up to a week in advance and kept in the fridge, making it an excellent option for stress-free entertaining. Serve it at room temperature with warm pitta bread or crunchy seasonal vegetables for a delicious, savoury treat.

Ingredients for Creamy Hummus with Cumin

180ml dried chickpeas
1/2 teskedar bikarbonat
3 garlic cloves, 2 smashed, 1 finely grated
1 dried red chilli (such as chilli de árbol)
1 lagerblad
80ml (or more) fresh lemon juice
Koshersalt
240ml tahini
80ml olivolja
1 tesked malen kummin

How to make Creamy Hummus with Cumin

Combine chickpeas and bicarbonate of soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.

Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chilli, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 240ml cooking liquid. Pluck out and discard garlic, chilli, and bay leaf.

Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and 120ml ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.

Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

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