My Favourite Hummus Recipe


So, a little while ago I mentioned that I was making my first ever batch of homemade hummus on Twitter – naturally, it was the first thing I’d gleaned from my new food processor! I’ve always been a big fan of hummus, and seeing as a side dish of salad was an almost daily occurrence when growing up, the number of times I’ve eaten it is beyond countable.

It’s for this reason that the first recipe I started off with needed a little tweaking – I’m the first to notice if a recipe hasn’t quite hit the spot. First off – it was way too garlic-y with two crushed cloves. And second, while you can tweak (or even remove) the amount of sea salt that I’ve outlined, I would recommend keeping it in. I started off by shying away from it as much as I could, but I’m of the opinion that if you’re going to make something well, you need to make sure the ingredients are in balance with one another, and have a smaller portion instead, if you are wary of consuming too much fat/salt/sugar/etc.

Also, as you may have noticed in reading the title of this blog – hummus is and should always be raw and vegan. Making the most of seeds (tahini), legumes (chickpeas) and fresh flavoursome produce (lemons and garlic), it’s a pretty awesome!


400g tin of chickpeas
3 tsp tahini
1 garlic clove
3 tsp sea salt
4 tbsp extra virgin olive oil
1/2 fresh lemon

  1. Crush or finely dice the garlic clove
  2. Drain the chickpeas, retaining the water for use later
  3. Put the chickpeas, tahini, crushed garlic, salt, and five tablespoons of the retained water into your food processor
  4. Juice the lemon and add to the mixture
  5. Turn on the processor to its first speed, and very slowly pour in the olive oil
  6. Once the mixture is fully combined, take a little taste and tweak to your preferences (everyone likes a slightly different taste!)
  7. Use a spatula to spoon into a bowl and cover. You can keep this in the fridge for just over a week.


Notify of
Inline feedbacks
View all comments