Homemade houmous

Prep: 10 mins


Makes 250ml
Whip up a batch of super-healthy homemade houmous in just 10 minutes

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal221
  • fat15g
  • saturates2g
  • carbs14g
  • sugars1g
  • fibre4g
  • protein8g
  • salt0g
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  • 400g can chickpea, washed and drained
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp tahini paste


  1. Whizz everything together in a blender until smooth – loosen with a little water if you like. If you don’t have a blender, mash smooth with a fork or masher. Will keep in fridge for up to 5 days.

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Comments, questions and tips

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Comments (24)

sbillings's picture

Yes far to gungy. It got firmly stuck in my blender. Had to add lots of liquid to get it out. Hummus soup anyone?

Sarahjane52's picture

Just made this Hummus. Added some extra Garlic, lemon Juice, Salt and Pepper. Tastes great.

troni's picture

This is a good basic recipe for hummus. I used Greek yoghurt instead of olive oil and added more lemon juice. And after chilling I am really pleased with it. Much better than shop bought.

pieshop's picture

I've only given this 1 star as it is very bland if you just follow the recipe. However, it is a foundation for hummus. I seriously tweaked this and it was delicious. I used one can of chickpeas, 10 garlic cloves, several glugs of lemon juice (but just add bit by bit of lemon juice as it can over power) and I added about 4 or 5 tbls of tahini, plenty of seasoning and a few small glugs of olive oil. You do have to keep tasting and adding as you go. A few drops of water also made the texture slightly better. In the end it was delicious but do keep tweaking and tasting as you go.

Yoghurt-frenzy's picture

First time I've made hummous, this recipe made a great foundation on which to build... (A house)

Yoghurt-frenzy's picture

First time I've made hummous, this recipe provided a great foundation on which to build... (Literally)

niftypixie's picture

Just made this using dried chickpeas we soaked and cooked earlier. Used 2 cloves of garlic and 1 lemon instead of what is in the recipe and added some water to make it smoother. Found it a bit too lemony after adding the extra lemon so also added a tbsp of natural yogurt. Tastes fab. Yes its not like you buy from the shops but it still tastes really good. Recommend making this homous and just tasting it as you go tweaking the recipe until you find something you like. We will be making this weekly from now on.

richardsutton's picture

I poped the chickpeas out of their skin which I think makes the finished product less grainy. I also used walnut butter instead of Tahini and walnut oil instead of olive. Works great with a sprinkle of Ras-El-Hanout at the end.

LOCSligo's picture

Too much Tahini......

LibbyR26's picture

Added a lot more garlic (if I'm being lazy I sometimes use garlic puree as it is easier to blend in), some salt and some roasted red peppers from a jar. Often freeze it in portions to take into work for lunch

simbasurrey's picture

A very simple houmous recipe. I added extra lemon juice and water to make it smoother. A great tip if you want it really smooth is to sieve it after its been blended. By doing so, you will get rid of most of the skin and lumps.

supermama123's picture

This is the best Hummus recipe , from Delia Smith, I have made it fo years and it never fails to go down a treat, though I tend to add 4 garlic cloves and the juice from 1 lemon instead of 2, 110g chickpeas, juice of 1 lemon,150ml Tahina paste, 4 cloves garlic,cayenne pepper,chopped parsley, 4 tbsp olive oil, salt, 150ml of the water from the can of chickpeas. Put everything in blender, adding the tahina paste as the blades revolve, taste and season with salt and cayenne. delicious!

palmersuzy's picture

Thank you for yor advice. I have just made a delicious bowl of hummus. I am experimenting before I serve it as part of a mezze board on Saturday evening. Ypu saved the day!!

kourdos's picture

agreed with consensus that ratios are not right. In my version, I use juice from at least 1, sometimes 2 lemons per can of chick peas.
And a lot more olive oil! I aim to have the ingredients just about covered with the olive oil/lemon juice. If I want it less fatty I replace some olive oil with water.
I prefer to use toasted sesame seeds rather than tahini itself. I find that sesame seeds give more flavour, even though they are meant to be the same thing (has anyone else noticed?) Roughly 20g per tin of chick peas. I also sprinkle a small bunch of parsley/coriander, whatever I have available at the time.

jtrumper's picture

I agree with pickled pepper about not being able to blend it properly. I even added extra lemon juice and olive oil and it still did not work. Also did not taste that great, and I usually love Houmous. I now have three containers of very thick , not very tasty houmous in my freezer!

cararoo's picture

Easy peasy and very tasty! I added an extra garlic clove and more lemon juice. Kids loved it.

lisel1969's picture

Really disappointed in this. I couldn't blend it properly in the blender because the blades kept getting clogged up. In the end I had to take it out of the blender and finish blending by hand. It tasted revolting and I really wish I hadn't bothered

amybelle's picture

I didn't really like the texture, it didn't taste right to me and didn't look appetising. Not at all like my Grandmother used to make!

pamphletboy's picture

Not Good! Too simple


Questions (0)

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Tips (2)

msbake's picture

Salt! It's never going to taste any good without salt!

simbasurrey's picture

Sieve the houmous after its been blended if you prefer a smooth houmous without the chickpea skin.