Homemade hummus

Hummus is a chickpea-based dip, and a staple at any Levantine table spread. It can be rustled up with just six ingredients and requires no cooking – only a food processor. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world. You’ll find all sorts of flavours in supermarkets, from plain with just a hint of garlic, to roasted red pepper and caramelized onion flavour. Once you’ve mastered the basic recipe, you can experiment with adding whatever takes your fancy. Try blending in some black olives for a Mediterranean kick.


  • 2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
  • 4 tsp tahini
  • 2 garlic cloves, crushed
  • 1 tsp crushed sea salt
  • 6 tbsp quality extra virgin olive oil (plus extra for drizzling)
  • 3½ tbsp freshly squeezed lemon juice
  • Paprika (optional)
  • Coriander or parsley leaves (optional)


Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans.

Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, tip it into a serving dish.

Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.