Hummus
A classic Middle Eastern dip made with chickpeas, tahini, lemon, and garlic. Smooth, nutty, and tangy — perfect with warm flatbreads, grilled meats, or as part of a mezze spread.
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Print PinServings: 4 Servings
Calories: 472kcal
Cost: £3.00
Equipment
- 1 Food Processor
Ingredients
- 250 g Chickpeas, dried soaked overnight and cooked until tender (or 400g tin drained) (9 oz cooked / 14 oz tin)
- 80 ml Tahini smooth sesame paste ⅓ cup
- 2 tbsp Lemon Juice, freshly squeezed 2 tbsp
- 2 each Garlic Cloves, crushed 2 large
- 60 ml Olive Oil , extra virgin plus more to garnish (4 tbsp)
- ½ tsp Ground Cumin ½ tsp
- ½ tsp Fine Sea Salt, to taste ½ tsp
- 2 -3 tbsp Cold Water as needed for consistency 2–3 tbsp
- Paprika or Sumac, to garnish optional
- Fresh Parsley leaves, to garnish optional
Instructions
- Place the chickpeas in a food processor with the tahini, lemon juice, garlic, cumin, and salt.
- Blend until smooth.
- With the motor running, slowly drizzle in the olive oil.
- Add cold water, a tablespoon at a time, until the hummus is light, creamy, and smooth.
- Taste and adjust with more lemon juice, garlic, or salt to your preference.
- Transfer to a shallow bowl.
- Swirl the top with a spoon, drizzle with olive oil, and sprinkle with paprika or sumac.
- Garnish with fresh parsley if desired.
Presentation
- Serve hummus at room temperature with warm flatbreads, fresh vegetables, or as part of a mezze platter.
- It also pairs beautifully with grilled lamb, chicken skewers, or falafel.
Notes
Chef’s Notes & Variations
Hummus Beiruti (Lebanese style)
Blend in 2 tbsp finely chopped fresh parsley and ½ tsp ground chilli for a herby, lightly spiced version. Roasted Garlic Hummus
Roast a whole head of garlic until caramelised and soft, then blend the cloves into the hummus for a deep, sweet flavour. Spiced Hummus
Add 1 tsp smoked paprika or harissa paste for a smoky, gently spicy profile. Caramelised Onion Hummus
Fold in finely chopped caramelised onions for sweetness and depth. Beetroot Hummus
Add 150g roasted beetroot to the base recipe for a vibrant pink colour and earthy flavour. Hummus with Pine Nuts
Toast pine nuts in olive oil and spoon over the finished hummus with a little extra sumac.
Blend in 2 tbsp finely chopped fresh parsley and ½ tsp ground chilli for a herby, lightly spiced version. Roasted Garlic Hummus
Roast a whole head of garlic until caramelised and soft, then blend the cloves into the hummus for a deep, sweet flavour. Spiced Hummus
Add 1 tsp smoked paprika or harissa paste for a smoky, gently spicy profile. Caramelised Onion Hummus
Fold in finely chopped caramelised onions for sweetness and depth. Beetroot Hummus
Add 150g roasted beetroot to the base recipe for a vibrant pink colour and earthy flavour. Hummus with Pine Nuts
Toast pine nuts in olive oil and spoon over the finished hummus with a little extra sumac.
Nutrition
Calories: 472kcal | Carbohydrates: 43g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Sodium: 314mg | Potassium: 654mg | Fiber: 12g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 5mg
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