Lockdown Hummus

Lockdown Hummus

This smooth and creamy hummus dip is the perfect bowl of goodness you need in your fridge for a quick and easy summer snack. Pair the hummus dip with your favourite crackers or bread for a savoury treat. Created by Dagmara Leniartek

Makes 1 Bowl
Total Time 15 Minutes
Difficulty Easy
Container 2.0-litre Low-Profile Container



  • 400 g can of chickpeas or dried chickpeas (optional)
  • Juice of 1 lime
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • 1 teaspoon of Himalayan salt
  • 4 roasted garlic cloves
  • 1 Tablespoon of ground cumin
  • 1 ¼ cups of cold liquid left from cooking the chickpeas or (addition water plus the liquid from the chickpea can) 


    • Dill
    • Parsley
    • Cherry tomatoes
    • Chickpeas
    • Slices of lime
    • Radish
    • Extra virgin olive oil
    • Sesame seeds


    1. Optional: If you are using dried chickpeas that require cooking, first soak the dry beans in cold water overnight. After the beans have soaked, drain and rinse well. Add the beans to a large pot, cover with water and bring to a boil. Reduce the heat and simmer for 1 – 2 hours, until soft.
    2. Optional: For extra creamy texture use skinless chickpeas by removing skin after cooking.
    3. Add chickpeas, lime juice, tahini, extra virgin olive oil, Himalayan salt, garlic cloves and ground cumin into a Vitamix blender. 
    4. Add 1 ¼ cups of cold liquid left from cooking the chickpeas (or liquid from the can and additional water) into blender.
    5. Blend until creamy and smooth in consistency.
    6. Add more water if consistency is too thick.
    7. Top hummus with dill, parsley, cherry tomatoes, chickpeas, slices of lime, radish, extra virgin olive oil, and sprinkle with sesame seeds.

        Leave a comment

        Please note, comments must be approved before they are published