Cinnamon hummus

Want to make a fantastic starter that will blow everyone away? Try this smooth, healthy and incredibly delicious cinnamon hummus, made with just the right spice blend to bring out the warmth of flavour perfectly.

To make this creamy hummus, you'll blend chickpeas with lemon juice, tahini, olive oil, garlic, cinnamon, cumin, paprika, and a little fresh coriander. It's that simple!

You'll then spoon the gorgeously flavourful hummus into a bowl, drizzle with olive oil and sprinkle with a little extra cinnamon and you're done!

With warm, comforting flavours, this is a perfect hummus to serve with warm flatbread on a cold day.

Grab the full the recipe below. I've shown how to make your hummus using dried or tinned chickpeas. Both work great, so you can go with your preference. Either way, you’re sure to impress!

Instructions

Prepare the dried chickpeas

If you’re using canned chickpeas, rinse and drain them, then scroll straight to the next section: 'Make the hummus'. 

Put the dried chickpeas in a colander and rinse under cold water. Check for any off coloured chickpeas or stones and remove them as necessary. Tip the chickpeas into a container with plenty of space - the chickpeas will triple in size during soaking.

Fill the container with water then fit the lid and place in the fridge overnight. 

In the morning, drain and rinse the chickpeas and tip into a clean saucepan.

Cover with plenty of water, at least 5cm (2 inches) above the top level of the chickpeas - and bring to the boil. Reduce to a simmer for 2 hours. 

They won't look much different in size. Drain the cooked chickpeas and allow them to cool completely. 

Make the hummus

I prefer to use a small 'personal blender' for this because large blenders tend to toss the mixture to the sides, making it tricky to blend. In any case, be sure to scrape the sides of whatever blender you use regularly while making so that everything gets properly incorporated.

Put the tahini and lemon juice into the blender.

Whizz to combine.

Add the oil.

Blitz again, scraping down as necessary.

Add the chickpeas.

Add the cinnamon, cumin, paprika, salt, black pepper.

Add the fresh coriander, garlic and 2 tbsp of cold water.

Blend again, scraping and blitzing until your hummus is as smooth as possible. 

If your hummus is a still a little grainy or thicker than you like, add more water a teaspoon at a time until the ideal consistency is achieved. You can add up to a further 2 tbsp (6 tsp) of water.

Give you hummus a taste and add more cinnamon, salt or pepper at that stage, if you like.

Transfer your hummus to a serving dish.

Garnish with olive oil, salt and pepper and a sprinkle of cinnamon.

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect cinnamon hummus

Is cinnamon hummus easy to make?

Whether your using tinned or dried chickpeas, this cinnamon hummus recipe is super simple. And with a few added spices from the spice rack you'll have hummus that is so flavourful you'll want it with every meal.

It's so easy to make hummus from scratch and this recipe is that bit extra special thanks to the cinnamon, which complements the other flavours to make it so much nicer than the hummus you buy from the store.

Will I need any special equipment for this cinnamon hummus recipe?

For this recipe, you'll need some sort of food processor or blender to blitz all the ingredients together into this delicious cinnamon hummus.

I recommend using a small "personal" blender if you can, as I find this the best size for the amount I usually make. If you use a large food processor, you may find that the chickpeas fly out to the side, making it tricky to get everything properly blended. One way to get around this is to double the recipe so that the bowl is fuller and will mix better.

You will also need a few other things you should be able to easily find in the average kitchen, such as a chopping board and paring knife, weighing scales, measuring spoons, and a spatula to scrape down the sides of the blender as you go.

Head down to the recipe card below where you'll be able to find a full list of suggested equipment.

Where can I buy tahini?

Tahini is widely available in supermarkets. It will either be with the oils and spices or on the world food aisle. If you can't find it in your local store, it's easy to get online.

Tahini is a Middle Eastern ingredient made from toasted ground sesame seeds. The sesame oil does have a tendency to separate from the solids in the jar, so make sure to give it a good stir before you use it.

If you have a selection of different tahini to choose from I'd suggest going for a light or pale option. The darker your tahini, the stronger the flavour which some people love, but I find it a little intense. If you find your tahini too strong, simply use less than the recipe recommends and blend in a little at a time at the end instead, if need be, until the flavour of your hummus suits you.

Is cinnamon hummus suitable for vegetarians or vegans?

Yes, this recipe is suitable for both vegetarians and vegans as it contains no meat products. Be mindful of what else you're serving with the hummus with to make sure the whole meal is suitable for vegans if it needs to be.

Is cinnamon hummus gluten-free?

Yes, as this recipe contains no wheat-based products, this hummus is naturally gluten-free.

It's important that you check the labels on your chickpeas, spices and tahini to be certain that they contain no traces of wheat.

You'll also need to think about what you're serving your cinnamon hummus with. I would usually serve mine with warmed flatbreads, so make sure to use gluten-free ones if you need to.

Is cinnamon hummus keto-friendly?

Chickpeas are too high in carbohydrates to be considered suitable for a keto diet.

Is cinnamon hummus healthy?

Chickpeas are a pretty good source of protein for a vegetarian or vegan diet, and paired with the health benefits of olive oi,l this is a pretty healthy starter to any meal.

Each serving contains approximately 184 calories, 6g protein, 11g fat, and 17g carbohydrates. All nutritional values are estimates based on publicly available information.

Is cinnamon hummus safe to eat while pregnant?

There isn't anything in this cinnamon hummus that would usually pose a risk to pregnant people, as long as the ingredients are in good condition and the hummus is made hygienically and safely.

Bear in mind tahini is made with sesame seeds, which some people limit the consumption of during pregnancy. Check the medical advice appropriate to your country regarding consumption.

If you have any questions or concerns please speak to your doctor or a qualified health professional. A Mummy Too does not provide medical advice.

Is cinnamon hummus suitable for babies and toddlers?

This hummus recipe is fine to give to little ones over 6 months old that are eating solid foods.

If you are making this for young children or babies leave out the salt. The NHS explains why here. For ease, simply mix all the other ingredients in the blender, take out a portion for the kids, and then you can add a pinch of salt for a final blast in the blender for the adults if you wish.

Be mindful of what you serve the hummus with too. Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with this cinnamon hummus recipe?

If you have some cinnamon hummus and something to dip into it, then you are off to a good start. Warm flatbreads are perfect, veggie sticks like carrot, sugar snap peas, celery, pepper, or cucumber are also excellent. Kids often seem happier eating veggies in this way as it's a bit more fun, tasty and hands-on.

Why not make this cinnamon hummus as part of a marvelous Meddeterianian inspired dinner party, featuring gluten-free falafel with fresh Greek lentil salad, and some easy baba ganoush? Small bowls of olives and pickles are also great to add a little zing.

Any leftovers are perfect spread on a bagel or as a lovely creamy addition to sandwiches.

Can I make this recipe without tahini?

As tahini is made with sesame seeds, and some people are allergic or intolerant, or simply don't like the taste, you can of course made this recipe without tahini if you need to.

The tahini brings quite a unique tang to hummus so you may like to add a little more garlic instead to balance the flavours out.

I haven’t got fresh coriander/cilantro can I use ground coriander?

As you can imagine, fresh coriander and coriander seeds bring different things to the flavour party.

Fresh coriander is light and bright with that distinct herby taste, which unfortunately some people experience as soapy. In contrast, ground coriander made from the dried seeds has a different, earthy, more fragrant taste.

If you don't have any fresh coriander you could use 1/4 teaspoon of ground coriander instead, but you will lose that fresh herby hit.

In a pinch, you could use some fresh parsley instead.

Can I add extra garlic to this recipe?

If you like, you can add extra garlic. This recipe is super flexible and can be adapted to your tastes. I am a huge fan of garlic, the kind of person who adds 3 cloves when the recipe calls for one, but even I find that fresh garlic can be overpowering in hummus so start small and add little by little until you've got a good balance.

Another good trick is to use roasted garlic cloves instead as they have a sweeter, milder taste that brings a lovely depth to this hummus.

How should I store cinnamon hummus?

Cinnamon hummus needs to be drizzled with olive oil, covered well and stored in the fridge to keep it fresh.

How long does cinnamon hummus keep?

When kept in the fridge, this cinnamon hummus will keep for up to 5 days in a sealed or well-covered container. Use a spoon or spatula to scrape the sides of the container down and level off the top so you don't get dried out hummus at the sides. A drizzle of oil on top before covering also helps keep things fresh.

Can I leave cinnamon hummus out on the counter?

Other than for serving, this hummus needs to be kept in the fridge to prevent harmful levels of bacteria from forming.

Can I make cinnamon hummus ahead?

Yes, you can easily make this hummus ahead if you need to. I even find it tastes better after its matured in the fridge for half a day or overnight.

Once you've made your hummus, drizzle it with oil and make sure to cover it well in a bowl or use an airtight container. I would always recommend getting the hummus out of the fridge about 30 mins before serving so it can come up to room temperature as the flavours are a bit muted when hummus is really cold.

Can I freeze cinnamon hummus?

Personally I prefer not to freeze hummus as I think the texture goes a bit strange and it loses a bit of flavour. We always seem to use it up within a couple of days, and it's so quick to make a fresh batch.

That said, you can freeze it if you wish. Just pop your hummus into an airtight container with a little room for expansion, label it with the date, and throw it in the freezer. It will keep for up to two months.

Make sure to defrost slowly in the fridge, allowing it to thaw out overnight. This is important as it's not being reheated so keeping the hummus at a low temperature reduces the risk of bacteria spreading.

Use within 24 hours of defrosting and do not refreeze defrosting hummus.

Can I make cinnamon hummus in a different quantity?

Yes, of course, make as much hummus as you like! It keeps well in the fridge, so I often make a double batch to have some on hand for a few days.

Head down to the recipe card below and you'll see the servings are set to 6 on the top left. This uses 1 can of chickpeas. Click on the servings number and a little slide bar will pop up that you can move up or down to get the amount you want to make.

Keep in might the size of your blender or food processor as you might need to blend it in batches. Likewise, if you make a very small amount, your blender may just throw the ingredients to the sides out of reach of the blades.

Can I make cinnamon hummus with a food processor?

Yes, blenders and food processors do a very similar job so you can use one to make this recipe. There are a few key differences. In basic terms, a food processor has longer blades and a bigger bowl than a blender, and blenders usually work better when there is a bit of liquid involved.

I chose to use a small "personal" blender as my food processor bowl is rather large.

How can I make sure this cinnamon hummus is perfectly made?

Some hummus purists would say you should always make hummus with dried chickpeas for the best texture. But we don't always have time for that so this recipe will turn out beautifully whichever way you choose to buy your chickpeas. Whether tinned or freshly cooked, drain your chickpeas well using a sieve or colander. Remember to catch the aqaufaba liquid if you want to use it as an egg replacement in vegan and egg-free cooking. It will keep in the fridge in a sealed container for about three days.

When it comes to blending your ingredients together, follow the recipe steps adding a few ingredients, blending, and then adding the next, each time scraping down the sides to push everything back into the centre so it mixes in properly. Chop the garlic before you add it in so you don't end up with a big lump of raw garlic hiding in the hummus.

Once all the ingredients are added, you can adjust the consistency by adding a little water. Using really cold water helps everything to blend well. Just add a tablespoon or less at a time as it's easy to go too far.

Now you have a consistency your happy with, give the hummus one final taste to check if you want to add a little more salt and pepper, a little more lemon juice or any of the spices. Again, add sparingly a little at a time so that you don't overdo it.

Scoop your hummus out into a serving bowl and run the back of a spoon over the top to create troughs and peaks, perfect for holding an extra drizzle of olive oil and a dusting of cinnamon to finish. If you have a few black olives or toasted pine nuts these look pretty sprinkled on top or you can add a few whole, cooked chickpeas.

Why did my hummus turn out lumpy and dry?

This hummus should be and creamy but the texture of hummus is down to personal preference, of course.

If your hummus is too lumpy, blend for a little longer so that the chickpeas break down more. Once all the ingredients are incorporated you can slowly add some cold water a few drops at a time if your hummus is too thick and dry.

Make sure to drizzle your hummus with olive oil and cover well before storing in the fridge, otherwise it will dry out. If it's spread thinly over a plate or up the sides of a bowl these areas will likely dry out in the fridge too.

Why did my hummus turn out watery and thin?

If your hummus is very thin, too much liquid has been added to your hummus. The final stage of adding the water should be done a few drops or less at a time until you get the consistency you want. You might not even need to add the water. There's not a lot you can do to thicken it apart from adding more chickpeas, but then you will likely need more or the other ingredients too.

How can I add/change the flavours in this dish?

You can change the flavours of this hummus easily by adding more or less of the spices. Adding a little more tahini or lemon is a simple tweak too.

Another trick for tasty hummus is to use roasted garlic cloves, and you could even throw in some roasted peppers from a jar to change the flavours completely.

Some ingredients, such as the peppers, will add extra moisture so you'll get a looser final hummus.

What is the origin of hummus?

Hummus is a Middle Eastern dish that is popular across the Mediterranean as well. The name hummus comes from the Arabic word for chickpea. The exact origin is unknown as hummus is enjoyed so widely, probably due to how simple and tasty it is!

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