Hummus Recipe

Ingredients

• 200 g (1 cup) dried chickpeas or 1 tin (430 g / 15 oz)chickpeas
• 5 ml (1 teaspoon)bicarbonate of soda
• 30 ml (2 tablespoons)tahini
• Juice of 1/2 medium lemonlemon
• 1–2garlic cloves
• 30 ml (2 tablespoons)extra virgin olive oil
• 1ice cube or a splash of ice-cold water
• To tastesalt
• To tasteextra chickpeas
• To tastesmoked paprika, red pepper flakes or cayenne pepper
• To tasteextra virgin olive oil
• To tastechopped parsley

Instructions

1. 1

   Soak the chickpeas

   If using tinned chickpeas, skip to step 4. For dried chickpeas, soak them overnight in a large bowl of water; they will roughly double in size. The next day, drain and rinse them.

2. 2

   Boil the chickpeas

   Put the soaked chickpeas in a large pan of fresh water and bring to the boil over a medium heat. Stir in 5 ml (1 teaspoon) of bicarbonate of soda. Watch for foam on the surface and skim it off with a spoon.

3. 3

   Cook until soft

   Cook the chickpeas until very soft, about 20 minutes. Drain and rinse them under cold water, discarding any loose skins in the water. Peeling the chickpeas is optional.

4. 4

   Blend the hummus

   Put the tinned or cooked chickpeas in a blender or food processor with the tahini, lemon juice, garlic, 30 ml (2 tablespoons) of extra virgin olive oil and a good pinch of salt. Blend until smooth. If the hummus is grainy or you want it creamier, add an ice cube or a splash of ice-cold water and blend again; you can also use 15–30 ml (1–2 tablespoons) of aquafaba from the tin.

5. 5

   Season and garnish

   Taste and adjust the seasoning. Spoon the hummus into a bowl and use the back of a spoon to make a well or swirled dip in the surface. Garnish with extra chickpeas, a sprinkle of paprika and a generous drizzle of extra virgin olive oil. Serve with crisp pita chips and chopped vegetable sticks.

What is hummus?

Hummus is a chickpea and tahini dip associated with Middle Eastern cooking. Its simple base of legumes, sesame paste, lemon and garlic makes it savoury, tangy and satisfying.

This version keeps the ingredient list short and uses a blender for a quick, smooth result. Tinned chickpeas make it a five-minute option; dried chickpeas need soaking and cooking beforehand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 7g protein, 18g carbs, 13g fat.

Chickpeas provide most of the carbohydrates and some of the protein, while tahini and olive oil contribute much of the fat. Serve a portion with vegetable sticks and pita chips, adjusting the amount of each to balance the plate to your appetite.

Choose your chickpeas

Tinned chickpeas: drain and rinse them before blending. They are the practical choice when you want the short preparation time described here.

Dried chickpeas: soak them overnight, then simmer with bicarbonate of soda until very soft. This route takes longer, but the method gives the chickpeas time to become tender enough to blend easily.

Build a smooth texture

Tahini: blend it thoroughly with the chickpeas, lemon and garlic so it is evenly distributed through the dip. If your tahini has separated in its jar, stir it before measuring.

Cold liquid: add an ice cube or a little ice-cold water if the mixture feels grainy or too thick. Blend again, adding only enough to reach the consistency you like.

Taste before serving

Seasoning: taste the blended hummus and adjust the salt, lemon or garlic to suit your preference. The recipe leaves salt to taste, so start with a pinch and add more gradually.

Finish: spoon the hummus into a shallow bowl and draw a well or swirl on top. The dip in the surface gives the olive oil and garnish a place to settle.

Serve it with

Dippers: pair the hummus with crisp pita chips and chopped vegetable sticks, as suggested in the method. Toasted flatbread or raw vegetables also make handy options.

Garnish: add chickpeas, a little smoked paprika, red pepper flakes or cayenne, and a drizzle of olive oil. Chopped parsley can add a fresh finish.

Plan for the timing

Tinned route: the stated five minutes applies when the chickpeas are ready to use. Blend, taste and garnish just before serving.

Dried route: soaking overnight and cooking for about 20 minutes are additional preparation steps, so allow for them beyond the five-minute blending time.

Recipe notes & tips

• Use a large bowl when soaking dried chickpeas because they expand.
• Keep an eye on the pan after adding bicarbonate of soda, as foam may rise to the surface.
• For a smoother blend, cook dried chickpeas until very soft.
• Add the ice cube or cold water only if the hummus needs loosening or feels grainy.
• Taste the hummus before adding more salt or lemon.
• Make a shallow well in the surface so the finishing oil collects on top.

Variations

• Add parsley: blend a little into the hummus or scatter chopped parsley over the top.
• Turn up the heat: finish with red pepper flakes or a pinch of cayenne.
• Use smoked paprika: dust it over the hummus for a smoky garnish.
• Add aquafaba: blend in 15–30 ml (1–2 tablespoons) of the chickpea tin liquid for a looser texture.
• Make it extra lemony: add a little more lemon juice, tasting as you go.

Common mistakes to avoid

• Undercooking dried chickpeas: they can leave the dip coarse, so cook them until very soft.
• Adding too much liquid: the hummus can become runny, so add cold water or aquafaba a little at a time.
• Skipping the taste test: salt and lemon levels vary, so taste and adjust before serving.
• Letting foam overflow: stay near the pan after adding bicarbonate of soda and skim foam off as it appears.
• Using unsoaked dried chickpeas: soak them overnight before boiling as directed.

How to store

Keep leftover hummus in an airtight container in the fridge and use within 3–4 days. Stir before serving; it is usually best served cold or at room temperature rather than reheated.

Frequently asked questions