About this recipe:This creamy, garlicky Middle Eastern dip is unbelievably simple to make – and you can do it for a fraction of the price of the store-bought versions.
400g can chickpeas
3 tbsp olive oil
juice of 1/2 lemon
1 fat garlic clove, crushed
pinch of ground cumin
1 tbsp sesame seeds, toasted (optional)
pitta bread (white or wholemeal)
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Method Prep:10min › Ready in:10min
Tip the chickpeas into a sieve and rinse under cold running water. Drain, then transfer to a food processor or blender.
Add the olive oil, lemon juice, garlic and cumin to the chickpeas and blend together. Taste to check the balance of flavours and, if liked, add a little extra of any of these ingredients. If the mixture is very thick, add 1–2 tbsp hot water to thin the consistency a little.
Spoon the hummus into a dish and chill until ready to serve. Sprinkle with toasted sesame seeds, if you have some, to garnish. Serve with warm pitta bread.
There's no need to buy sesame seeds just for garnishing. Alternative garnishes could include black olives, lemon zest, a little paprika or a drizzle of olive oil.
Altered ingredient amounts.
Such an easy recipe and so nice (thanks Maggie). I made it the second time with less olive oil and a added some cold water instead and also added some balsamic roasted onions. I've since made it adding juice of whole lemon, some fresh corriander and some jalapeno peppers. - 13 Sep 2010