A plate serving luxury hummus alongside crudités

Luxury hummus

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(8 ratings)

Prep: 20 mins Cook: 5 mins


Serves 8

Use good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal242
  • fat20g
  • saturates3g
  • carbs10g
  • sugars1g
  • fibre4g
  • protein5g
  • salt0.4g
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  • 700g chickpeas, drained
  • 135ml extra virgin olive oil, plus extra for drizzling
  • 2 garlic cloves, roughly chopped
  • 1 tbsp tahini



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

  • 1 ½ lemons, juiced



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

For the toppings

  • ½ tsp smoked paprika
  • ½ tsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • ½ small pack parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 40g pomegranate seeds
  • crudités and warm pittas, to serve


  1. Blitz ¾ of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning in a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in advance and kept in the fridge.

  2. Dry the rest of the chickpeas on kitchen paper as much as possible. Heat the remaining oil in a frying pan over a medium heat. Add the chickpeas and a large pinch of salt, and fry until golden, around 4 mins. Drain on kitchen paper.

  3. Drizzle some oil over the hummus, then sprinkle with the spices, parsley and pomegranate seeds. Scatter the fried chickpeas on top and serve with crudités and warm pitta breads.

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Comments, questions and tips

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tapan37's picture
3rd Apr, 2020
I've been making humus from dried chickpeas for decades and there is a multitude of variation in flavour by adding different herbs and spices. I confess that I do not peel my chickpeas -- far too much work - and, depending on how much time I run the blender, I get a smoother or more textured result. I always reserve a little of the water used to cook the chickpeas in adjusting the thickness of the humus rather than tap water. It's a pity to waste that extra bit of flavour. I make my own breads and chappatis and have to admit that i get pleasure from preparing, cookng and serving such good foods as this to guests
Martin Winlow
3rd Feb, 2019
Completely baffled by the *huge* variation in the proportions of the basic ingredients used to make hummus. One (well-reviewed) interweb recipe has 120ml of tahini for 400g of chickpeas and just a tablespoon of olive oil. Compare that to this recipe and you would think the results would be wildly different... Does anyone have any comment?
21st Oct, 2018
Just made this, with the addition of about a 1/4 teaspoon of cumin powder to it. It was utterly delicious (just had it with peppers, cucumber, tomatoes and flatbread). Can be a tad on the expensive side to get all the ingredients, but once you have, aside from the chick peas, you have everything for several batches which makes it cheaper than buying shop bought (not to mention much more delicious)
17th Oct, 2018
Once you've made your own houmous whether it be this recipe or another, you will never buy ready made again. This however is a lovely one
Jaxs Geezer's picture
Jaxs Geezer
18th Feb, 2018
Looks stunning and tastes good too. Use a good quality olive oil.
16th Jan, 2020
what is luxury about this hummus i`m really intrigued
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