Heavenly homemade hummus

Learn how to make Irina's simple (and heavenly) hummus from scratch.

hummus recipe

Ever since I returned home from leading a retreat in Morocco, I have craved Moroccan inspired foods.

I’ve always loved hummus, which is a well-known vegan dish and is incredibly easy to make.
Maybe that’s one of the reasons why I love it. Even though I get slightly bored by restaurants who serve hummus as their only vegan option (announced with a lot of ‘LOOK, LOOK! We have a strange yet edible vegan dish on the menu!’), because most of the time, restaurant-hummus tastes like cardboard and old socks.

This hummus, however, is something really special. Best of all, it tastes like Morocco.

Heavenly Hummus


  • 1 can chickpeas
  • 4 stalks wakame
  • water
  • juice of 1 lemon
  • 1 ½ tbsp hemp oil
  • 1 tbs tahini
  • 2 tsp cumin powder
  • 1 tsp sweet paprika powder
  • 1 tsp chilli powder
  • 1 tsp turmeric


Rinse the chickpeas. Soak the chickpeas and wakame together for about 30 minutes in as little water as possible (enough to cover the wakame, but not more than a cup).
Using a food processor, blender or immersion blender, blend the chickpea wakame mixture until smooth.
Add all other ingredients and blend until smooth again. Add more water and a bit of salt if necessary.
Garnish with a splash of hemp oil and some olives.
Serve it with crunchy raw vegetables to dip in it, or in a salad.

Find out about Irina’s retreats on our Workshops page

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Irina Verwer
Irina VerwerIrina Verwer is a yoga teacher, somatic and Ayurvedic coach, vegan chef and writer. Besides teaching Hatha, Vinyasa and Restorative yoga classes on EkhartYoga, she's written two yogic cookbooks and leads workshops, retreats, private classes and (online) coaching sessions. Irina also offers online courses for yoga teachers on the EkhartYoga Academy.