Generated by Jamous (Senior Guide)


1 cup of dry (uncooked) chickpeas

3 tablespoons of tahini

juice of ½ a lemon

2 cloves of garlic

1 teaspoon of cumin

olive oil

½ teaspoon salt (or to taste)

7 Spice Blend (optional)


Prep Time: 10 minutes + soaking time


Depends how much you like hummus!


Best fresh, but will keep in the fridge for several days


Soak. In a large bowl, let the chickpeas soak in water overnight, at least 12 hours. If longer than 12 hours be sure to change the water. Don't let them sit for longer than 24 hours though as they will begin to sprout!

Boil. The next day after soaking, boil the chickpeas in water, add to that the salt, cumin and 7 Spice Blend (if available). It takes about 30 - 45 minutes or more to get ready, check regularly by crushing a chickpea with your fingers (when it is very soft it means it is ready for blending), you might need to keep adding water.

Strain. Drain the chickpeas (keep the water), put the chickpeas in the blender instantly when it is hot.

Blend. Add 2 tablespoons of the boiled chickpea water (aquafaba) to the blender or food processor, along with the garlic, tahini, 1 teaspoon more of cumin and 7 Spice Blend, a few drops of lemon juice, and a pinch of salt. Blend until smooth.

Notes: Adjust seasonings to taste and use caution when blending hot liquids!

This delicious recipe is already 100% plant-based!
Dried chickpeas can be purchased loose and in bulk from a bulk store or bulk section of your supermarket and you can use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Many of the independent zero waste stores also have liquids and pastes such as tahini that can be purchased with the use of your own containers as well.
Support local small businesses like the Green Moustache in Whistler and Squamish, who sell all of the ingredients needed for this recipe!
Most of these ingredients can be bought year-round in dried/preserved forms without the need for refrigeration.