Hummus | Recipes

Ingredients

• 330 g (2 cups)canned chickpeas, drained, liquid reserved

Instructions

1. 1

   Blend the chickpeas

   Put the drained chickpeas in a food processor fitted with a steel blade and process until coarsely puréed.

2. 2

   Taste and serve

   Taste for seasoning, then serve chilled or at room temperature.

What is hummus?

Hummus is a chickpea purée associated with the cuisines of the Levant and wider Middle East. Many familiar versions include tahini, lemon and garlic, but this supplied recipe lists only canned chickpeas.

That makes this a pared-back base rather than a fully seasoned dip. Its short method works best when the chickpeas are soft and the purée is blended only to the coarse texture specified.

Nutrition and macros by portion

The nutrition label shows one serving as written: 269 calories, 15g protein, 45g carbs, 4g fat.

Most of the carbohydrates and fibre come from the chickpeas, which also provide the protein; they contribute a small amount of fat as well. Pair a serving with vegetables and a protein-rich accompaniment if you want a more varied plate.

Choosing the chickpeas

Canned chickpeas: drain them before blending, while keeping their liquid as directed in the ingredient list. The recipe does not specify an amount of liquid to add, so begin with the chickpeas alone.

Getting the texture right

Coarse purée: pulse or process just until the chickpeas are broken down, stopping to scrape the bowl if needed. This version is intended to remain more textured than a completely smooth dip.

Seasoning this version

Taste first: the listed ingredients contain no added salt or other seasoning, and canned chickpeas can vary in saltiness. Add any extra seasoning only if you want to adapt the supplied recipe.

Serving temperature

Chilled: refrigerate the purée before serving if you prefer a cool dip. At room temperature: let it stand briefly after chilling, or serve it soon after blending.

What to serve alongside

For a simple snack, serve the hummus with flatbread, toast or crisp vegetables. A salad or a more substantial protein alongside it can help make it part of a fuller meal.

Recipe notes & tips

• Drain the chickpeas well before putting them in the processor.
• Keep the reserved chickpea liquid nearby, but add it only if you choose to adjust the texture.
• Process in short bursts to avoid taking the purée past the coarse texture described.
• Scrape down the bowl if chickpeas collect around the sides.
• Taste before adding any extra seasoning, as canned chickpeas differ in saltiness.

Variations

• Add tahini: blend in a spoonful for a richer, sesame-flavoured dip.
• Add lemon: squeeze in a little juice for a brighter flavour.
• Add garlic: blend in a small clove for a savoury kick.
• Add cumin: mix in a pinch of ground cumin for warmth.
• Finish with herbs: scatter chopped parsley over the hummus before serving.

Common mistakes to avoid

• Adding liquid too soon: the recipe gives no amount, so blend the drained chickpeas first and adjust only if needed.
• Over-processing: stop once the purée is coarse rather than blending until completely smooth.
• Skipping the taste: check the chickpeas before serving and adjust the seasoning to your preference.
• Forgetting to drain: drain the chickpeas, while reserving their liquid as the ingredient list specifies.
• Serving straight from the fridge: let the hummus stand briefly if you prefer it closer to room temperature.

How to store

Keep the hummus in an airtight container in the fridge and use within 3–4 days. Stir before serving; this recipe is best served chilled or allowed to come to room temperature rather than reheated.

Frequently asked questions