Homemade hummus recipe

    20 min

    There is nothing quite like making your very own hummus. It is a quick and easy recipe and costs far less to make your own than to buy. If you love hummus and haven’t tried making your own yet now is the time to begin. Once you do, you’ll never look back.


    Kent, England, UK
    21 people made this

    Serves: 6 

    • 1 (400g) tin chickpeas
    • 3 to 4 cloves garlic
    • 2 tablespoons tahini
    • olive oil
    • juice of 1 lemon
    • salt and pepper, to taste

    Prep:20min  ›  Ready in:20min 

    1. Drain the chickpeas and place into a large bowl or directly into the food processor. Chop the garlic, and add the tahini and a generous drizzle of olive oil to the chickpeas, then begin to blend together.
    2. You will note that I haven’t put exact quantities of olive oil in the list of ingredients. I find that rather than sticking to strictly measured quantities, this recipe works better by simply adding a little of each ingredient at a time. You will see the consistency of the hummus change as you continue to drizzle olive oil as you blend. Add less olive oil for a chunkier hummus or more for a smoother, creamier dip. Either way, don’t go overboard as you add – only drizzle in a very little at a time, pausing to blend the mixture together thoroughly before adding more.
    3. As you do this also add in a little lemon juice, salt and pepper too. Again there are no strict quantities, just add to taste. Remember that the taste of this may change if you continue to add olive oil making it a smoother dip, so take a taste test little and often until you have reached the desired consistency (any excuse!).
    4. Once the hummus is to your taste store it in the fridge in an air-tight container for up to a week, although ours never lasts that long!


    This recipe is easy enough to create with a hand blender but you can use a food processor if you prefer.

    See it on my blog

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