Go Back
+ servings


Best Creamy Homemade Hummus Recipe | Gluten-free and Vegan Middle Eastern and Mediterranean Hummus Recipe
5 from 5 votes
Prep Time 10 mins
Course Condiments
Cuisine Mediterranean, Middle Eastern
Servings 1 Cup


  • 1 Can Cooked Chickpeas 15 Oz /250gm
  • 2 tbsp Tahini (can be store bought or homemade)
  • 1 Lemon for fresh juice
  • 2-3 Cloves Garlic
  • 2 tbsp Extra-virgin olive oil
  • 1 Red Bell Pepper(small) as required
  • Salt to taste
  • Red Chilli Flakes as required

For Tahini

  • ½ Cup Sesame Seeds
  • 2-4 tbsp Extra Virgin Olive oil
  • ¼ tsp Salt


  • In the food processor or chopped, take half of the boiled Chickpeas, garlic cloves, tahini, 2 tsp of extra virgin olive oil and salt and process 1-2 minutes.
  • Stop and scrape the sides and add the remaining half of the chickpeas and roasted bell pepper and until smooth and creamy.
  • Add one or two tbsp of water to adjust the consistency. Adjust salt to taste.
  • Transfer to a bowl or in an airtight container if you want to store. Stays good for a week when refrigerated.

For Roasted Bell Pepper

  • Cut it into slices and grill till the skin is charred. Cool it, scrape the skin and keep aside the flesh. I used 1/2 of the red bell pepper, you can use full one.

Make Tahini

  • Dry roast sesame seeds in a pan over medium heat for one-two minutes until you can smell the aroma roasted sesame seeds. Don't let the seeds turn brown.
  • Cool the seeds and grind with Extra Virgin Olive oil, until smooth and creamy.
  • Transfer to a glass bottle or an air-tight container.
  • Store in refrigerator. Stays good for about a month.


You can use store bought Roasted Red Bell Pepper(as required) and Tahini.
Keyword Hummus
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!