Hummus or houmous, however you spell it, this chickpea spread is one of my absolute favourites. I am not afraid to say it has become a Sunday afternoon habit to make a portion of hummus and lots of crudités to dip into it. It’s so quick and easy, it’s delicious and pretty good nutritionally (depending on what you dip into it!) I couldn’t help but share the love and post my basic recipe.



1 can (400g) chickpeas (drained and rinsed thoroughly)

1 tbsp tahini

1 tbsp olive oil

1 clove of garlic

Juice of 1 lemon

1 tsp cumin

1 tsp black pepper

A dash of water to loosen

hummus ingredients

Any other ingredients you wish to add. Some of my favourites:

  • Roasted red pepper
  • Beetroot
  • Sriracha hot sauce

Makes a small container of hummus (enough for 2 with a platter of veggies and nibbles!)


Add all the ingredients to a food processor and blend until the desired consistency is achieved. Add a little water for a looser texture if needed.

hummus in blender     finished hummus

If adding extra ingredients add a little at a time so the flavour is not too overwhelming!


The hummus is best chilled for 30 minutes before eating and keeps in the fridge in a sealed container for about 5 days.


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