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Hummus

• Esther Clark

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Serves 4

Easy

Prep: 10 mins

no cook

A star rating of 4 out of 5.184 ratingsRate

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This creamy, rich vegan hummus is made using just five ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Esther's tips for making the perfect homemade hummus:

• For an extra-silky hummus, I'll blend in a couple of ice cubes or a splash of iced water at the end. It helps whip the mixture into a lighter, fluffier consistency.
• Hummus is easy to make your own. I'll often stir through roasted garlic, roasted red peppers or a pinch of smoked paprika, then finish with a drizzle of extra-virgin olive oil and a scattering of toasted seeds or chopped parsley.
• I like to make hummus a few hours ahead and chill it before serving. The flavours have time to develop, and I simply give it a quick stir and add a drizzle of olive oil just before taking it to the table.
• I often serve hummus with warm pitta, crunchy vegetable sticks or as part of a mezze spread. It's also delicious spooned into wraps, spread on sandwiches or dolloped onto grain bowls for an easy lunch.

Ingredients

Nutrition

Units:

MetricUS

• 1 can chickpeas

  drained

• 60ml/2fl oz oil

  plus 30ml/1fl oz for a looser consistency

• 1 small garlic clove

  peeled and crushed

• 1 lemon

  juiced then ½ zested

• 3 tbsp/45ml tahini

• 1 tbsp olive oil

  to garnish (optional)

• mixed crudités

  and toasted pitta bread, to serve (optional)

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Nutrition: per serving

• kcal380

• fat28g

• saturates4g

• carbs9g

• sugars0.4g

  low

• fibre5g

• protein7g

• salt0.01g

  low

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Method

• step 1

  Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of oil and blitz until almost smooth.

  

• step 2

  Add the garlic, lemon and tahini, and blitz again. If the consistency is too thick, gradually pour in up to 30ml more water. Blitz again for about 5 mins, or until the hummus is smooth and silky.

  

• step 3

  Season with a good pinch of sea salt and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over a little olive oil. Serve with crunchy crudités and toasted pitta bread, if you like.

  

Esther Clark

Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes

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A star rating of 4 out of 5.184 ratings

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