Hummus dip

    Hummus dip

    181saves
    10min


    5 people made this

    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.

    Ingredients
    Serves: 4 

    • 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)
    • TO SERVE
    • pitta bread (white or wholemeal)

    Method
    Prep:10min  ›  Ready in:10min 

    1. Tip the chickpeas into a sieve and rinse under cold running water. Drain, then transfer to a food processor or blender.
    2. 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.
    3. 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.

    COOK SMART

    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.

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    Reviews (5)

    grozny
    by
    5

    Used different ingredients. A fool-proof recipe - made a lovely creamy hummus. My only tweaks were adding a spoonful of tahini and a little black pepper. Will definitely make again! - 22 Aug 2008

    Rhianna
    by
    3

    Altered ingredient amounts. I added peanut butter as an alternative to tahini and chilli to the mixture - delicious!! - 09 Jun 2009

    by
    1

    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

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