Recipe by THV mom ♥︎
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Open the can or jar of chickpeas and pour them into a colander. Rinse thoroughly under cold water to remove excess sodium and the canning liquid (which can make hummus taste tinny). Shake well to drain completely.
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For
4
M
I
For the base hummus (makes ~300ml):
250
g
Cooked chickpeas, drained and rinsed
1/2
Red onion, roughly chopped
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Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Fat
7g
Carbs
38g
Protein
13g
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Cook along with all of our recipes
Save your favourites and build your own collections
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This hummus is endlessly customizable! Use white beans (cannellini) instead of chickpeas for a different flavor and even creamier texture. Add roasted red peppers for a sweet, smoky variation. Blend in fresh herbs like cilantro, parsley, or basil. Try different citrus – lime gives a slightly different tang than lemon. Add a pinch of cumin for an earthy flavor. Make it extra creamy by adding 1-2 tablespoons of Greek yogurt or olive oil. Adjust the consistency to your preference – thicker for dipping, thinner for spreading or drizzling. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Serve with fresh cut vegetables (carrots, cucumbers, bell peppers, celery, radishes). Use as a spread for sandwiches, wraps, or toast. Dollop onto grain bowls, salads, or roasted vegetables. Serve with warm pita bread, crackers, or our Oat & Chia Seed Bread.
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Recipe by THV mom ♥︎
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Open the can or jar of chickpeas and pour them into a colander. Rinse thoroughly under cold water to remove excess sodium and the canning liquid (which can make hummus taste tinny). Shake well to drain completely.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the base hummus (makes ~300ml):
250
g
Cooked chickpeas, drained and rinsed
1/2
Red onion, roughly chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Fat
7g
Carbs
38g
Protein
13g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This hummus is endlessly customizable! Use white beans (cannellini) instead of chickpeas for a different flavor and even creamier texture. Add roasted red peppers for a sweet, smoky variation. Blend in fresh herbs like cilantro, parsley, or basil. Try different citrus – lime gives a slightly different tang than lemon. Add a pinch of cumin for an earthy flavor. Make it extra creamy by adding 1-2 tablespoons of Greek yogurt or olive oil. Adjust the consistency to your preference – thicker for dipping, thinner for spreading or drizzling. Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Serve with fresh cut vegetables (carrots, cucumbers, bell peppers, celery, radishes). Use as a spread for sandwiches, wraps, or toast. Dollop onto grain bowls, salads, or roasted vegetables. Serve with warm pita bread, crackers, or our Oat & Chia Seed Bread.
Cancel
