Hummus is a staple in our household and we seem to get through it very quickly! Making hummus is very easy, only takes a few minutes and tastes infinitely better than shop bought. With this recipe you can easily adjust the quantities of lemon juice, salt and cumin but I would strongly recommend investing in some good quality Tahini as it really will make all the difference, I recommend Belazu. You want a Tahini that is quite smooth and runny and not a one that is a solid clump that has the consistency of peanut butter.


  • 400g Drained Chickpeas, reserve 100ml of the chickpea water from the can
  • Juice of 1/2 Lemon
  • 1 clove of Garlic
  • 5 tbsp Olive Oil
  • 3 tbsp Tahini
  • Pinch of Salt
  • 1/2 tsp Ground Cumin


  1. Start by reserving a couple of chickpeas for decoration (or just bung them all in if you aren’t too fussed with it looking pretty!)
  2. Peel the garlic and slice in half lengthways. Very carefully with a knife remove the germ – which is the core of the garlic. This isn’t essential however, as the garlic isn’t being cooked it will prevent it being as pungent and causing your breath to smell.
  3. Next, place all the ingredients in the blender, including the chickpea water and blend until smooth and creamy. If the hummus is a little too firm add a splash more olive oil. It will take about 4-5 minutes to reach the right consistency.
  4. Spoon into a bowl and drizzle with olive oil, the reserved chickpeas and a little dash of cumin.



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