Easy homemade hummus

Easy hummus recipe

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(65 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, this easy hummus makes 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. 

  2. Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl.

  3. Stir in a squeeze of lemon juice and season to taste.

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Comments, questions and tips

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21st Apr, 2012
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)
20th Apr, 2012
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.
19th Apr, 2012
Delicious but be careful if the tin of chickpeas has a lot of liquid. It makes it too sloppy.
2nd Apr, 2012
Does anyone know if this can be frozen/still tastes good after freezing?
29th Mar, 2012
just made this added corriander and paprika, doesnt need the tahini or the garlic tbh, also halved the recipe, only needs about 3 tsp of the chickpea liquid tbh
27th Mar, 2012
So much better than shop bought - worth washing the food processor for! I add roasted red pepper too as I don't like the taste on it's own. Love it !
14th Mar, 2012
This is delicious, I used dried chick peas and soaked all night then cooked as per instructions then instead of tahini I made my own which is 3 parts seseme seeds to 1 part olive oil then blended together, very easy then added lime to the whole mixture instead of the lemon
7th Mar, 2012
Delicious. I did use the tahini paste but don't think I'll bother next time (or will use a lot less) as I think it gave a bitter after taste. I also added some fresh corriander before giving it a final whizz, which was extra yummy. When it's this easy and tasty I don't think I'll get shop-bought houmous ever again.
2nd Mar, 2012
Lovely, light houmous..I didnt used tahini paste but was still really nice!
7th Feb, 2012
I make this regularly, but without the tahini paste. Also works as a great base for experiments with coriander leaves/powdered cumin/chilli/lime. Whatever! It's healthy and delicious!


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