Hummus with pita bread on plate


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(39 ratings)

Prep: 10 mins no cook


Serves 4

This creamy, rich hummus is made using just 5 ingredients and is ready in 10 minutes. Serve with crunchy seasonal veg or warm pitta breads 

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal380
  • fat28g
  • saturates4g
  • carbs9g
  • sugars0.4g
  • fibre5g
  • protein7g
  • salt0.01g
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  • 400g can chickpeas, drained
  • 80ml extra virgin olive oil
  • 1-2 fat garlic cloves, peeled and crushed
  • 1 lemon, juiced then ½ zested



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

  • 3 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • mixed crudités and toasted pitta bread, to serve (optional)


  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 the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.

  2. Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.

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Comments, questions and tips

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TeamCream's picture
3rd Jul, 2020
Going on previous comments about it being too garlicky, I roasted THREE cloves of garlick and added to the mix once it had cooled down. This added no flavour at all. In fact the only flavour I got was the taste of the tahini, which is a sesame seed paste. Not pleasant. So I added another TWO cloves of raw garlic, crushed beforehand. Perfection. Conclusion: hummus (or hourmous however you want to spell it) should be garlicky. I also added one roasted red onion, I wished I left this raw too and sprinkled with paprika.
Sarah Marlow's picture
Sarah Marlow
4th Jun, 2020
Simple recipe. I put in less olive oil and used ready chopped lazy garlic that was less potent. Added salt and pepper as well to taste. Lovely with crispy chilli oil on top
28th Mar, 2020
Doubled up garlic, halved the olive oil, added a teaspoon of hot English mustard, salt & pepper to taste and sprinkled with parprika. Perfect!
david anthony's picture
david anthony
27th Mar, 2020
Awful. Far too much garlic. One small garlic clove would be enough, two fat ones is extremely overpowering.
om aya
25th Mar, 2020
not sure what's to dislike about this. didn't zest the lemon, sprinkled with sweet paprika at the end. will definitely make again
19th Jan, 2020
It worked for me, although next time I'll use slightly less olive oil (personal preference). I used canned chick peas but took the skin off them. Time consuming, but I read that it makes the final product smoother. I retained half of "as is" them added a roasted pepper and some chilli to the other half and blitzed that. It worked for me!
Lucy Davidson's picture
Lucy Davidson
18th Jan, 2020
Nice recipe but do NOT put the garlic in! How’s you absolutely disgusting and blew my head off! If you wanted a garlic taste, you could roast it in the skin and then add. Raw garlic in a raw food is not a way to make friends!
Stacey Vokes's picture
Stacey Vokes
9th Nov, 2019
This is utterly disgusting. Not like hummus at all. Please do not make this, I beg you.
20th Nov, 2019
I made it and found it delicious
28th Oct, 2019
Sorry, tinned chick peas are fine in hot dishes, but they are yukky in hummus. You need to soak and boil dried ones for a nice flavour.


Gilly Carliell
20th May, 2020
How long does this last in the fridge?
lulu_grimes's picture
21st May, 2020
Hello, We recommend that you eat it within 3 days. Lulu
Naomi Sheppard
7th Sep, 2019
Nice, easy recipe. If you squeeze the chickpeas out of their skins, it makes the hummus extra creamy. Add hot sauce to taste for easy spicy hummus.
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