Ad
Loading...

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.

Units:
  • 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)
Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

  • kcal380
  • fat28g
  • saturates4g
  • carbs9g
  • sugars0.4g
    low
  • fibre5g
  • protein7g
  • salt0.01g
    low
Ad

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.

    1

  • 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.

    2

  • 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.

    Hummus in a bowl surrounded by vegetables and pitta bread
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
Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.183 ratings
Ad
Ad
Good Good Trust Campaign

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Subscribe now
Loading...
Ad
Loading...
Loading...