Vegan Hummus


Preparation: 5 mins
For a small bowl


  • 200 g chickpeas, cooked
  • 100 ml water
  • 2 tbsp Tahina
  • 1/2 teaspoon salt
  • 1/2 tsp cumin


  • 2 tbsp olive oil
  • 1/2 tsp paprika powder
  • Parsley


  1. Drain chickpeas and wash briefly. 
  2. First mix water, tahina and lemon juice in a mixer until an even consistency is achieved.
  3. Then add chickpeas, salt and cumin and mix for about 2 minutes until the mixture is smooth and creamy. If the hummus is too tough or dry, add a little more water and a pinch of salt and continue mixing.
  4. Serve with olive oil, paprika powder and parsley.

About this recipe

You can probably never have too much hummus in the fridge - especially not from this fresh and homemade one. It is creamy, ready in a few minutes and goes especially well with bread, falafel or vegetables. This variant works without garlic or oil.