A bowl of smooth, creamy hummus drizzled with olive oil with torn naan on the side.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 2¾ cups

Active Time: 10 minutes

Total Time: 10 minutes

Hummus and falafel spice mixes are usually nearly identical in their ingredient lists and therefore often interchangeable. You can substitute cooked chickpeas, but they need to be very soft.


  • 1 can (15 ounces) chickpeas, drained and rinsed

  • ¼ cup plus 2 tablespoons canola oil

  • 1 tablespoon extra-virgin olive oil, plus additional for serving, optional

  • 1 tablespoon tahini paste

  • 1 tablespoon lemon juice

  • 1½ teaspoons vegetable bouillon powder or ¾ cube, mashed with a fork

  • 1 tablespoon hummus (or falafel) spice mix

  • ½ teaspoon fine sea salt

  • ½ teaspoon garlic powder

  • ¼ to ½ cup cold water


Combine all of the ingredients except the water in a food processor or high-powered blender and pulse to combine. Add the water as needed, blending until completely smooth.

Transfer to a small bowl or storage container. The hummus can be refrigerated for up to 4 days.

If made ahead, transfer to a bowl for serving. Drizzle with additional olive oil, if you like.