Easy 4 Ingredient Hummus with Tahini

Ingredients

• 198 g (7 oz)chickpeas
• 15 ml (1 tablespoon)tahini
• 11 ml (¾ tablespoon)lemon juice
• 1 clovegarlic
• 30 ml (2 tablespoons)olive oil
• to tastesalt

Instructions

1. 1

   Add the ingredients

   Put the chickpeas, tahini, lemon juice, garlic, olive oil and salt in the bowl of a hand blender.

2. 2

   Blend until smooth

   Blend everything to a uniform mixture. Taste and adjust the salt and black pepper if needed.

3. 3

   Finish with paprika

   For extra colour and flavour, scatter a little smoked paprika around the edges of the serving plate.

What is hummus?

Hummus is a chickpea dip associated with Arabic and wider Middle Eastern food traditions. Chickpeas provide its hearty base, while tahini, lemon and garlic bring nutty, sharp and savoury notes.

This version keeps the ingredient list short and uses a hand blender for a quick, smooth result. Olive oil adds richness, and smoked paprika gives the plated dip a colourful finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 7g protein, 20g carbs, 14g fat.

The chickpeas provide most of the carbohydrates and some of the protein; tahini and olive oil contribute much of the fat. Pair a serving with crunchy vegetables or salad to add freshness and balance the plate.

The ingredients that shape the flavour

Chickpeas: they make up the bulk of the dip and give it its characteristic earthy flavour. Use the listed quantity, measured by weight.

Getting a smooth blend

Blending: add all the ingredients to the blender bowl and mix until the texture is even. Scrape down the sides if needed so no unblended pieces remain.

Seasoning: taste once the mixture is blended, then adjust the salt and black pepper as the method suggests. Lemon and garlic can taste more pronounced after blending, so check the flavour before serving.

How to serve it

As a dip: serve it with raw vegetables, toasted bread or flatbreads. A little smoked paprika around the edge of the plate adds colour and a gentle smoky note.

As a spread: spoon it into sandwiches or wraps, or use it as a topping alongside other savoury dishes.

Timing and preparation

Quick method: the stated preparation time is five minutes, with no cooking step in the method. Gather and measure the ingredients before blending to keep the process straightforward.

Balancing the plate

The chickpeas contribute most of the carbohydrates and some protein, while tahini and olive oil account for much of the fat. Serve a modest scoop with plenty of crunchy vegetables or a salad for variety in texture and flavour.

Recipe notes & tips

• Drain the chickpeas well before adding them so the dip does not become unexpectedly loose.
• Use a bowl that fits your hand blender head to reduce splashing.
• Blend until no whole chickpeas remain for a more even texture.
• Taste the hummus after blending before adding more salt or black pepper.
• Add the smoked paprika just before serving so its colour stays distinct.

Variations

• More lemon: add a little extra lemon juice for a brighter, sharper flavour.
• Smoky finish: dust the top with smoked paprika just before serving.
• Extra garlic: blend in another small clove for a stronger savoury note.
• Herb topping: scatter chopped parsley over the finished hummus.
• Chilli warmth: add a pinch of chilli flakes when blending.

Common mistakes to avoid

• Uneven blending: keep blending until the chickpeas are fully broken down.
• Too much seasoning at once: taste the blended hummus before adjusting salt or pepper.
• A loose texture: drain the chickpeas thoroughly before blending.
• A harsh garlic flavour: start with the listed clove and taste before adding more.
• Paprika blended into the dip: sprinkle it on the plate at the end for a clear colour contrast.

How to store

Refrigerate leftover hummus in an airtight container and use within 3–4 days. Stir before serving; if it has thickened, mix in a small splash of water or lemon juice.

Frequently asked questions