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).
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
Ingredients
- lemon juice 3 tbsp
- garlic 1 clove, halved lengthways
- sea salt flakes 1 tsp
- chickpeas 400g tin, drained (keep the liquid from the tin)
- tahini 6 tbsp
- ground cumin ¼ tsp
- olive oil 2 tbsp, plus extra to serve
- paprika a pinch, to serve
Method
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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.
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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.
Nutritional Information
- Kcals 273
- Fat 20.5g
- Saturates 2.9g
- Carbs 9.7g
- Sugars 0.5g
- Fibre 5.8g
- Protein 9.4g
- Salt 1.2g
