Creamy Hummus with Garlic, Toasted Sesame and Parsley Topping

"My top 3 tips for the silkiest hummus: 1. I always use my frozen chickpeas for hummus. The icy chickpeas blend very smoothly when adding the oil, in comparison to the room temperature ones. 2. I use a generous amount of EVO oil and I add water bit by bit and I’m not afraid of making it a bit runnier (after it sets, it becomes hard again) 3. Blend blend blend. Also, there’s a tip around where you can simply add baking soda when hydrating the chickpeas. Has anyone tried it? I tried the baking soda when actually cooking the chickpeas, but didn’t do much. I’m very curious about your experiences 🌿 ."
-- @herbs_and_roots

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This recipe is perfect use of your canned chickpeas or if you have dried beans, Ana will help you cook them to create the most creamy hummus you've ever had! 

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  • Recipe Card
Prep time 5mins
Cook time 5mins
Serves or Makes: 4

Recipe Card


  • 1 (14-ounce) can chickpeas
  • 1 clove garlic, peeled
  • 4 tablespoons olive oil
  • 1/2 lemon, juiced
  • Salt, to taste
  • Sesame Seeds, toasted
  • Parsley, chopped, for garnish


  • Step 1

    Add the chickpeas to your blender. Add the garlic, sea salt, then add 1/2 cup water and lemon juice. Blend well and add more water if necessary.

  • Step 2

    Add the oil and blend one more time. The hummus will now get lighter in color and more creamy. Have a taste and add more lemon juice, salt or a splash of water to loosen, if needed. Transfer to a serving bowl.

  • Step 3

    Garnish with a good drizzle of extra virgin oil, chopped fresh parsley and tossed sesame seeds. Serve with sliced crunchy veg, toast or flat breads. Enjoy!