Easy Home-Made Hummus

Easy Home-Made Hummus

Words by


  • We recommend peeling the skins off the chickpeas… it's annoying but this ensures your hummus will be smooth and creamy. If you don’t have the time to remove the skin that’s ok, your hummus will still be delicious just not as smooth.
  • 400g tin of chickpeas (drained, rinsed and peeled*)
  • ½ cup tahini
  • 1 Tbsp olive oil
  • 1 lemon (juice)
  • ½ tsp salt
  • 2 ice cubes
  • 3 Tbsp water - optional
  1. Start by placing chickpeas into a food processor or blender, and blend until they resemble a dry powdery crumb (the finer the better).
  2. Add the remaining ingredients and blend until the mixture is smooth and creamy, about 3-4 minutes, stopping every so often to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.
  3. Allow to cool before transferring into an airtight container in the fridge - It will keep for 5-7 days.
  • Add some fresh or roasted garlic.
  • Add some Middle Eastern inspired spices like sumac, cumin, coriander or paprika.
  • For a flavoured hummus add a handful of some roasted pumpkin or roasted beetroot.

Products from this story

No items found.

Additional reading