Back when I worked at Canadian Living, I took a trip to Dubai and subsequently wrote an article about the life-altering hummus I ate while I was there. Unfortunately, that post died and went to internet heaven when they updated their site, which I discovered when a reader wrote to me asking for it. Luckily, the recipe is alive and well in my brain and can live on here on my own blog!

The hummus I ate in the Middle East wasn’t the garlicky, sharp-tasting stuff I’ve tried here in Canada. Not that I dislike garlicky hummus, but sometimes a situation calls for something a little less intense. This hummus was almost mayo-like in its creaminess and very, very gentle-tasting. It was served at every breakfast we ate, with warm pita, and was actually the perfect mild breakfast spread. I loved it and it’s now one of my favourite ways to start a day. It’s also a fantastic all-purpose sandwich spread.

Super-Creamy Hummus

In this luxurious hummus recipe,  rather than blending the oil into the chickpea mixture—which can cause it to become bitter—it’s simply spooned on top to retain the flavour integrity of both the oil and the creamy hummus underneath. It also means the oil is optional if you’d prefer to have an oil-free version.


Makes approx 2 cups


2 cups cooked chickpeas (see tip), rinsed until hot water until warm
1/4 cup tahini (sesame butter)
3 tbsp freshly squeezed lemon juice
Salt, to taste
1 clove garlic, pressed or very finely minced
2 tbsp extra-virgin olive oil (optional)


In food processor, whirl chickpeas, scraping down sides of bowl occasionally, until finely ground, about 1 minute. Drizzle in 3 tbsp warm water (or chickpea cooking liquid); continue to whirl, stopping machine and scraping down sides sides twice more, until very thick smooth paste forms, about 2 minutes.

Add sesame tahini, lemon juice and salt. Turn on food processor; with motor running, thin mixture with additional warm water 1 tbsp at a time, until very smooth and hummus is desired thickness. Pulse in garlic.

Transfer to serving bowl or airtight container; drizzle with oil, if using. Refrigerate for up to 4 days. Serve with crackers, warm pita wedges, sliced baguette, or crudités.

How-To Cook Dry Chickpeas: In saucepan, cover dry chickpeas with water to come at least 2 inches (5 cm) above chickpeas. (You will need 1 cup dry chickpeas for this recipe, but it doesn’t hurt to cook extra.) Let stand 12 hours or overnight. Drain chickpeas and cover with fresh water. Bring to boil; reduce heat and simmer until chickpeas are soft and translucent skins slip easily from the chickpeas, about 1 hour. Add 1 tbsp salt and stir well; drain and let cool. Transfer to airtight containers in 2-cup portions and freeze for up to 3 months.

Tip: For this recipe, you can also use 1 can (540 mL) chickpeas, drained and well rinsed, in a pinch. You may need less water to thin the hummus, since the yield of a can is slightly less than 2 cups.


Photos and recipe by Annabelle Waugh

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