Homemade hummus is a lot simpler to make than you may think, especially with our quick and easy recipe.
The traditional Middle Eastern dip (sometimes spelt houmous) has become popular all over the world. Just as delicious served with a little flatbread to dip as it is in a freshly prepared kebab or served as a side with spicy lamb chops.
With a simple chickpea base, our hummus recipe is easy to whizz up in just three simple steps.
We recommend using canned chickpeas but you can also use dried ones for hummus recipes, as long as you soak them in water overnight. Once you have the chickpeas ready, all you need to do is combine all the ingredients in a food processor until you have a purée.
The garlic, lemon, cumin and paprika already give this quick and delicious homemade hummus recipe plenty of flavour. For some extra flair, serve your hummus in a bowl with sprinkled pine nuts and olive oil drizzled on top.
Kids will love dipping carrot sticks and other veg into this. An easy way to get another of their 5-a-day in!
Watch how to make Hummus
- 200g canned chickpeas
- 2tbsp lemon juice
- 2 crushed garlic cloves
- 1tsp ground cumin
- 100ml tahini
- 4tbsp water
Drain the chickpeas and rinse.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and whiz to a purée (creamy and thick sauce consistency).
Add more lemon juice, garlic, cumin or salt to taste. Turn out your hummus into a bowl, and make smooth with the back of a spoon. Drizzle over olive oil and scatter some sesame seeds to serve, if you like.
Top tip for making Hummus
Alternatively you could use dried chickpeas and soak them in water overnight. To get the same amount of hummus use 110g (4oz) of dried chickpeas as they will absorb the water.