Creamy Homemade Hummus

Ingredients

• 1 can chickpeas, drained (reserve the liquid)
• 3 tbsp tahini
• Juice of 1 lemon
• 1 small garlic clove
• 3 tbsp olive oil, plus extra to serve
• 1/2 tsp ground cumin
• Salt to taste
• 2-4 tbsp cold water or chickpea liquid

Instructions

1. Add the tahini and lemon juice to a food processor and blend for 30 seconds until pale and whipped.
2. Add the garlic, cumin, salt and olive oil, and blend again.
3. Add the chickpeas and blend, scraping down the sides.
4. Drizzle in cold water a spoon at a time until the hummus is smooth and light.
5. Spoon into a bowl, swirl the top and finish with olive oil.

Serving suggestions

• Serve with warm flatbread, crunchy vegetables or as a sandwich spread.
• Top with paprika, toasted seeds or a few whole chickpeas.

Storage & reheating

Store in an airtight container in the fridge for up to 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions