Hummus is one recipe everyone should have up their sleeves. From a dip to a spread and condiment, its versatility makes it a recipe you’ll come back to again and again.
I’ve spent years perfecting this hummus recipe, adjusting this and that. I think it now has just enough tahini, garlic, lemon juice and spice to make it a real standout. And I use the convenience of canned chickpeas so that you can make it in a jiffy.
As far a flavour and texture go, bought hummus doesn’t hold a candle to the homemade version. And really, it only takes about 5 minutes to whip up, so why would you bother buying it anyway?
Hummus To Hum About
6
servings5
minutesDip, spread, dollop – it’s your choice! Serve as a dip with broken pieces of toasted lebanese bread, or simply with any crackers you like. It’s also delightful with assorted crudités.
Stop your screen from snoozing (zzz)
Ingredients
400 g 400 canned chickpeas, drained
4 4 garlic cloves, crushed
2 tbs 2 tbsp tahini
1/2 tsp 1/2 tsp cayenne pepper
2 tsp 2 tsp ground cumin
1 tbs 3 fresh lemon juice, or to taste
1 tbs 3 tsp extra-virgin olive oil
Toasted pine nuts, to serve (optional)
Chopped flat-leaf parsley, to serve (optional)
Extra cayenne pepper, to sprinkle
Method
- Place chickpeas, garlic, tahini, cayenne, cumin, lemon juice and olive oil in a mixing bowl. Use a stick blender to blitz until lovely and smooth.
- Serve as you like. If serving as a dip, top with pine nuts and parsley, if desired, and a sprinkle of extra cayenne pepper to finish it off.
Notes
- This hummus will keep in an airtight container in the fridge for up to 4 days.
- Some people like their hummus extra zesty, so feel free to add more fresh lemon juice to taste.
- You can also serve this hummus as a dip simply drizzled with a little extra-virgin olive oil and a sprinkle of cayenne to make it look pretty.
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