Hummus. Houmous. Chickpeas whizzed up, whatevs.

I absolutely love hummus, so decided to make my own – and it turns out it’s stupidly easy.  The recipe below makes an enormous amount so unless you’re having a party of 8 over for nibbles I’d halve it.  While blitzing, you could add 50g of chopped sundried tomatoes, 1 tbsp of harissa or 50g caramelised onions to add an extra flavour element but it’s lovely on its own.


2 large cans of chickpeas, drained, 7 tbsp of liquid from 1 tin reserved

4 tsp tahini

2 large crushed garlic cloves

6 tbsp extra virgin olive oil

3.5 tbsp lemon juice


  • Put all the ingredients except the olive oil into the bowl of a food processor and blitz on a high setting until smooth (scrape down sides if necessary)
  • Start the food processor running again and slowly add the olive oil via the feed tube until fully combined
  • Transfer to a bowl and drizzle with more olive oil
  • Serve immediately with sliced toasted pittas, or your snack of choice
Garlicky yumminess.

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