Healthy homemade houmous

Healthy homemade houmous

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(41 ratings)

Prep: 5 mins No cook


Makes 4 snack portions
A smooth blended chickpea dip with tahini and garlic that's versatile and good for you - a great snack or lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal135
  • fat5.1g
  • saturates0.7g
  • carbs12.4g
  • sugars1.3g
  • fibre2.6g
  • protein7.5g
  • salt0.5g
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  • 1 x 400g can chickpea, don't drain
  • 1 tbsp tahini paste
  • 1 fat garlic clove, chopped
  • 3 tbsp 0% fat Greek yogurt
  • good squeeze lemon juice


  1. Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl, stir in a squeeze of lemon juice and season to taste.

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Comments (48)

tjm333's picture

First time I've made this and it's very good, tasty hummus, wouldn't have thought of putting yogurt in but it really works, I'll definitely be making it again, and recommending it.

justcallmeh's picture

Really nice used olive oil instead of chickpea water, obviously not as low fat. Made my own tahini by crushing sesame seeds with olive oil in a pestle and morta till a paste. Tasted delicious.

kathy535's picture

This was nice and easy, but lacked something - I wish I knew what! I added 2tsb cumin and some salt but it's still a bit bland. I will do it again, but will add paprika as well for extra spice.

dorothydoo's picture

l use l tablespoon of yogurt instead of the chickpea water and without the tahini

kippersooty's picture

love this recipe - delicious with homemade tortilla chips.

ducknbunny's picture

I think that my poor rating may have something to do with the chef being my brother....having banged on about the merits of making houmous yourself I left him with the ingredients for this recipe and instructions to crack on. He put too much of the chickpea liquid in it and it looked and tasted like a disgusting sloppy mess. My partner and I saved the houmous in order for it to become edible but even so I'm not convinced by the recipe. I just blend tinned chickpeas, 1 garlic glove, olive oil and lemon juice to a thick consistency when I make houmous and it is always first rate - I can't see how the addition of chickpea liquid or yogurt is going to help the recipe.

mrsknowitall's picture

This was so easy and tastes lovely. But as much as I love garlic, I found a whole clove was too much. Will try it with half a clove next time

katerigg's picture

Really yummy! I bought the tahini and then realized I didn't have greek yogurt when I got home. Substituted 1 Tbsp of light cream cheese instead. Super recipe! Had never used tahini in anything before - seems very similar to peanut butter. I will substitute PB next time I run out of tahini. Never need to buy over-priced store made humous again! Yey!

fayfumbs's picture

So easy and the best tasting I've made. Omitted the tahini and added a squirt of sweet chilli sauce. No need to add any extra liquid.

katiet93's picture

Nice and easy, barely needs any added liquid. Definitely needs something to add flavour, like sweet chilli sauce or roasted red pepers

cardifffoodie's picture

So east and lovely, I am a bit of a spice freak so added a deseeded scotch bonnet chilli, which gives it a little heat. Serve it with grilled Halloumi cheese fingers- just great!

juneau's picture

Agree leave out tahini, but add any flavourings you like, also try with tinned butter beans, a little more liquid needed. Definitely needs the lemon juice or lime for a change.

chefdannyboy's picture

@Ceecee76 . It will keep fine for a max of 4 days.

chefdannyboy's picture

Will make this all the time now ,rather than buying. Really needed the tahini otherwise just would not have the correct taste ( and this ex Chef knows ) . Nice with coriander in there too.

ceecee76's picture

Anyone know how long this would keep? I am the only one who would eat it and as I'm on a diet would love to be able to keep eating my fave dip

1003790's picture

This makes a really great houmous! So easy & tasty without the tahini.

jgales-2008's picture

WOW, tired many recipes and this is the best by far! Deleting all my other houmous recipes and keeping this one. Added a little squeeze of marmite and was perfect!

veggiesara's picture

Lovely hummus, I added 1/2 tsp of cumin and didn't feel like it needed the tahini at all. I would recommend making your own chickpeas from scratch as follows;
Put 200g uncooked chickpeas in a bowl and cover with twice the volume of cold water. Stir in 1 tsp of bicarbonate of soda and leave to soak for 24 hours.Drain the chickpeas, rinse well and put in a large pan. Cover with cold water and add 1/2 tsp bicarb. Bring to the boil, then turn down the heat and simmer gently until they're tender (1-2 hours. Add more hot water if they seem to be boiling dry) Leave them to cool in the water, and then drain well, reserving the cooking liquid.

It might seem like a lot of effort, but home cooked chickpeas are much softer than tinned ones, so your hummus will be very buttery and smooth.
I have frozen this recipe with success, and so now make a huge batch, and then freeze in individual portions (just remember to take out a portion to defrost the night before you need it)

richard12's picture

Left out the lemon juice, added, good pinch of salt and lots of freshly ground black pepper, tried it without the tahini but I think it really needs it. Very nice.


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