Simple Hummus

Clea Grady

Hummus is the ultimate vegan staple!

Making your own hummus is so easy. Plus, it’s so much cheaper and tastier than anything pre-made that you’ll wonder why you ever bothered buying it.

Once you have a basic recipe sorted, you can go on to make all sorts of wild and crazy combinations.

Prep time: 50 minutes

There's more where this came from!

Hummus is the ultimate vegan staple!

Making your own hummus is so easy. Plus, it’s so much cheaper and tastier than anything pre-made that you’ll wonder why you ever bothered buying it.

Once you have a basic recipe sorted, you can go on to make all sorts of wild and crazy combinations.

Prep time: 50 minutes

Special thanks to Victoria Harley for the image: split-pin.co.uk

Remove the skin from your garlic cloves and put into a food processor. Give it a blitz so the garlic is chopped up
Drain and wash your chickpeas and add to processor. Give it another whizz around
Cut your lemon in half and squeeze out all the juice of one half
Add the tahini, olive oil and a splash of water and blitz again (a bit longer this time to give everything a chance to mix)
Scrape down the sides of the processor and give it another blitz
Time for the consistency and flavour check! If the hummus looks too dry, you can add a little more water, oil or lemon juice (or a combination of all three). This is why the tasting part is important, as the lemon can overpower if too much is added. Blitz again
Add salt and pepper to taste and keep processing/adding (water, oil, lemon juice or salt and pepper) until you’re happy with the desired consistency and taste
Pour/spoon out your hummus into a bowl
Serve immediately or leave in the fridge for an hour or two to let the flavours settle (the garlic becomes less strong with time)

Did you like this recipe? Why not try our Roasted Red Pepper Hummus too?