Hummus from Scratch
Silky in ten minutes
A dependable Middle Eastern starter that blends in a food processor for a spreadable, bright result.
Shopping list
- 400 g drained canned chickpeas
- 3 tbsp tahini
- 4 tbsp fresh lemon juice
- 1 small clove of garlic
- 0.5 tsp sea salt
- 2 tbsp extra-virgin olive oil
- 0.5 tsp ground cumin
- 3 tbsp water
Ingredients
- 400 g chickpeas
- 3 tbsp tahini
- 4 tbsp lemon juice
- 1 small clove garlic finely minced
- 0.5 tsp sea salt
- 2 tbsp olive oil to finish
- 0.5 tsp ground cumin to finish
- 3 tbsp water
Method
-
1 min
Drain the chickpeas and reserve the liquid, then wipe the blender or food-processor bowl completely dry.
Tip Dry equipment helps the tahini paste bind without separating.
-
2 min
Whisk the tahini, lemon juice, salt and garlic in the blender for 30 seconds until it becomes a pale, creamy paste.
Tip If it splatters or separates, add 1 tsp of water and keep whisking.
-
Pour the tahini paste over the drained chickpeas in the same blender, and pulse twice to combine.
-
2 min
Blend for 45 seconds until the mixture is completely smooth, scraping down the sides with a spatula halfway.
Tip If it feels sticky, add the reserved chickpea liquid a teaspoon at a time.
-
2 min
Blend for 45 more seconds, stopping to scrape the sides again, until the hummus is glossy and silky.
Tip Do not over-process; the hummus turns grainy past this point.
-
1 min
Transfer the hummus to a serving bowl and swirl it into a smooth mound with the back of a spoon.
Tip Press the spoon against the edge of the bowl to make the swirl.
-
1 min
Drizzle with the olive oil, then sprinkle the cumin across the centre, and serve immediately.
Tip A pinch of cayenne can replace some of the cumin for a little heat.
Timing
- T-5 min
- Whisk the tahini, lemon juice, salt and garlic into a smooth paste.
- T-3 min
- Pour the paste over the drained chickpeas in the blender and pulse twice.
- T-2 min
- Blend the hummus for 45 seconds until completely smooth, scraping the sides.
- T-1 min
- Blend for 45 seconds more, stopping halfway to scrape the blender sides.
- T-0 min
- Transfer to a bowl, drizzle with olive oil and serve.
Chef's tips
- Reserve the chickpea liquid; it is the secret to a glossy, spreadable texture.
- Cold lemon juice keeps the hummus brighter than warm juice would.
- Finish with pomegranate seeds or chopped parsley for extra colour on the plate.
Swap it
- Smoky hummus
- Add 1 tsp of smoked paprika before blending for a deeper, savoury flavour.
- Spinach and lemon
- Blend in a small handful of raw spinach to boost greens and colour.
- Spicy harissa
- Add 1 tsp of harissa paste to give the centre of the bowl a mild heat.
- Roasted beetroot
- Add 60 g of cooked, grated beetroot for a vivid pink version.