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(9 ratings)

Member recipe by


Serves 4

Couldn't believe there wasn't a recipie for Hummous so I found this one. Will be testing it this weekend...

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  • 1 (15 ounce) can chickpeas, drained
  • 2 -4 garlic cloves, minced
  • 1/2 cup olive oil
  • 3 tablespoons tahini (sesame paste)
  • 2 -3 tablespoons plain yogurt or sour cream
  • 3 tablespoons fresh lemon juice
  • 1/2-1 teaspoon lemon zest (optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon cayenne pepper
  • Optional Toppings
  • tomato, coarsely chopped
  • kalamata olive
  • sun-dried tomato, in olive oil (you can also drizzle oil over dip)
  • roasted garlic cloves
  • feta cheese, crumbled
  • fresh parsley, chopped
  • fresh basil, finely chopped
  • light drizzle extra virgin olive oil or oil from sun-dried tomato
  • paprika


    1. Place all hummus ingredients into a blender or food processor; blend until smooth
    2. Refrigerate for about 1 - 3 hours
    3. Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with your choice of topping. Sprinkle with paprika

Comments, questions and tips

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1st Aug, 2018
Easy to make and oh, so tasty!! Great recipe.
2nd Apr, 2018
Claire V
14th Jun, 2017
Absolutely delicious! Made it without the sour cream or yoghurt as am intolerant to lactose. Added a pinch more cumin - perfect!
19th Feb, 2016
Brilliant recipe; passed the daughter's taste test and so easy to put together. Very authentic.
27th Jan, 2015
I've tried loads of shop bought hummous and thought it was gross. I decided to try this as it had more ingredients than chickpeas and garlic, it is amazing!
11th Jul, 2014
Just made this. It's the best! The Cayenne really works to give it a kick. I like low fat recipes. I missed the oil out entirely and added a tad more lemon juice. The only watch point I'd say is hold the salt... Taste it first. Mine was quite salty. Love it. Future family favourite with GoodFood flatbreads. Yum
15th Aug, 2012
best hummus i've made .. (i used creme fraiche as had no sour cream and it was soooo creamy)
11th Oct, 2011
This went down really well. Everyone appreciated that it was homemade and the kids loved it. I would put just a pinch of cayenne pepper in next time.
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shikiraclare's picture
21st Jul, 2017
Roasted garlic and sun-dried tomato paste makes a med ocean world of difference to this dip-luscious accompaniment!. I also use a full teaspoon of mayonnaise (any variety) rather than yogurt as it somehow makes a much creamier paste, yet only occasionally because yogurt obviously a healthier option. I sometimes also add a bit of paprika to liven up tomato rich variety. My main obstacle with making this simple compote - do not have a hand blender or mixer to thoroughly mash hard chickpeas, yet vast swathes of Greek communities still use the traditional and ancient (beat method) pestle and mortar - larger scale than ones sold in the UK.