Homemade hummus in a bowl

Homemade hummus

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)
By
Magazine subscription – 3 issues for £5

Prep: 10 mins

Easy

Makes 250ml

It's easy to make your own hummus (or houmous). Whip up a batch of this delicious chickpea dip in just 10 minutes

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal221
  • fat15g
  • saturates2g
  • carbs14g
  • sugars1g
  • fibre4g
  • protein8g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 400g can chickpeas, washed and drained
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 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

Method

  1. Whizz together the chickpeas, garlic, tahini paste, olive oil and lemon juice 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.

  • Recipe Tip

    Spicy chicken pittas

    Spread houmous evenly over 2 pitta breads. Top with shredded meat from 1 cooked chicken breast, 1 sliced tomato, 1 sliced, pickled jalapeno chilli and crumble over a little goat's cheese. Cook under a hot grill until the cheese is lightly browned and sprinkle with some rocket leaves, if you like, to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Dave Nunn's picture
Dave Nunn
18th May, 2019
1.05
Vile. Had to recover it with extra lemon juice, extra olive oil and brine from a jar of olives. Recipe should say drain chickpeas and retain liquid to loosen mortar up
Roisinbeag
13th Dec, 2018
5.05
Added a teaspoon of Harissa Paste as suggested and used greek yoghurt instead of OO. Turned our lovely.
Jane's kitchen
17th May, 2017
A good basic recipe. With a couple of tweaks, it's a five star recipe: adding a teaspoon of harissa paste (or harissa dressing) gives depth and warmth; and instead of using water to loosen the mix, use some of the liquid from the drained chick peas - it really enhances the flavour. Easy and delicious.
4heva
14th Mar, 2017
1.05
First timer so found this to be the simplest recipe.I don't know what I did wrong,as I followed instructions, but this tasted revolting! The consistency is like mortar and the flavour was hideous.the garlic overpowered everything and left a bitter nasty taste.I have thrown it on the compost and will start again from another recipe I think.only gave it one star as it has taught me the basics.
sbillings
5th Sep, 2016
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
6th Apr, 2016
4.05
Just made this Hummus. Added some extra Garlic, lemon Juice, Salt and Pepper. Tastes great.
troni's picture
troni
1st Jul, 2015
4.05
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
20th Jan, 2015
1.05
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.
sparkita
27th Feb, 2015
Indeed!
Yoghurt-frenzy
25th Aug, 2014
1.05
First time I've made hummous, this recipe made a great foundation on which to build... (A house)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
msbake's picture
msbake
5th Aug, 2013
Salt! It's never going to taste any good without salt!
simbasurrey
18th Jul, 2013
Sieve the houmous after its been blended if you prefer a smooth houmous without the chickpea skin.
Want to receive regular food and recipe web notifications from us?