Vegan Hummus Recipe

Course Appetizer
Cuisine Middle Eastern
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 3


  • 2.5 cups dried chickpeas
  • ½ cup sun dried tomatoes
  • ½ cup canned red lentils
  • ¼ cup tahini cheat with peanut butter
  • 2 liters of water
  • 1 bulb of garlic or at least three cloves if you’re not too keen on garlic
  • 3 tbs plain vegan yoghurt I used hazelnut yoghurt, but any will do
  • 2 tbs lemon juice
  • 1 tsp sea salt
  • 2 ½   tsp baking soda
  • ½ tsp cumin
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper


  • 1 fresh red chili
  • 3 tbs nutritional yeast
  • 2 tbs olive oil to garnish


  1. Soak the dried chickpeas in water with 1 tsp baking soda overnight or for at least 12 hours.

  2. Preheat the oven to 400F/200C.

  3. Drain and rinse the chickpeas.

  4. Place the chickpeas back into the bowl and coat the chickpeas in 2 teaspoon of baking soda, massage in, making sure they are coated well.

  5. Spread the chickpeas onto a non-stick baking sheet. Bake at 400F/200C for 10 minutes

  6. Remove the chickpeas from the oven and rinse off the baking soda.

  7. Place the chickpeas into a large pot, add 2 liters of water, and a ½ tesp of baking soda.

  8. Cook on high heat for 10 minutes, bringing the chickpeas to a boil.

  9. After the chickpeas have come to a boil, add 6 cloves of garlic. Cook for a further 10 minutes, or until the chickpeas are extremely soft and tender breaking apart when pressed between your thumb and finger. Drain the chickpeas, but keep ¼ cup of the chickpea water, and keep them aside while you prepare the rest of the ingredients.

  10. Cut and prep the garlic, olives, chili, lemon, and sundried tomatoes.

  11. Pour the chickpeas, and the remaining ingredients into a food processor, or high speed blender, and blend.