Try this recipe for classic hummus, then make our wholemeal flatbreads to serve alongside. Take your hummus-making skills to the next level with homemade tahini.

Discover more dip recipes, such as our tzatziki, basic mayonnaise, aïoli, muhammara and blue cheese dip.

How to make the best hummus

Garlic can easily overpower the subtle flavours in a classic hummus recipe so this method macerates the garlic in lemon juice to give just a hint. If you want a full hit of garlic, add a little crushed when blending (½ a clove will be enough for this amount).

Hummus toppings

Once you'd made your homemade hummus, liven it up with one of our clever toppings. From spicy lamb, toasted pine nuts with zesty lemon to punchy harissa with chickpeas.

Hummus recipe


  • 3 tbsp lemon juice
  • 1 clove garlic, halved lengthways
  • 1 tsp sea salt flakes
  • 400g tin chickpeas, drained (keep the liquid from the tin)
  • 6 tbsp Belazu tahini
  • ¼ tsp ground cumin
  • 2 tbsp olive oil, plus extra to serve
  • a pinch paprika, to serve


  • STEP 1

    Put the lemon juice, garlic and salt in a bowl. Stir, then leave for 15 minutes so the garlic can flavour the lemon juice.

  • STEP 2

    Tip the chickpeas into a food processor with 3 tbsp of the liquid from the tin. Whizz until smooth-ish then add the lemon juice (discard the pieces of garlic), tahini, cumin and olive oil. Whizz again, adding a little more chickpea liquid until you have a dippable texture. Drizzle with more oil and sprinkle with a little paprika before serving.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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