Simple Hummus

Simple Hummus

Simple Hummus 

Hummus is so lovely and also super-easy to make at home. 

Enough for 4 as a side or dip 


400g (14oz) can chickpeas (garbanzo beans), rinsed and drained

3 Tbsp tahini

1 garlic clove

Juice of 2 lemons

Olive oil, for drizzling

Salt to taste 


Blitz the chickpeas (garbanzo beans), tahini and garlic together, then add the lemon juice. Taste and season with salt. Dress with olive oil on the plate.

Food That Works Well With Hummus

When it comes to homemade hummus, some people struggle to decide what works well with it. For some inspiration here are some foods that work we’ve found well with our homemade hummus recipe:

  • Vegetables such as carrots, celery, cucumber, and sweet peppers
  • Crackers
  • Our cheesy flatbread works perfectly with our homemade hummus
  • Toast or sandwiches.

Extra tips For Making The Best Hummus

When it comes to our hummus recipe if you want to add an extra kick of flavour, some spices we recommend include cumin, paprika, or cayenne. If you are someone who loves extra flavour and spice, these spices will do the trick.

How Long Does Homemade Hummus Last?

Homemade hummus is best kept for 4-5 days, or even a week depending on how you store it. You will need to store hummus in the fridge in an airtight container that allows no oxygen in order to maintain freshness. 

Can Hummus Be Served Warm?

Yes, hummus can be served warm. It can be heated in the oven or in a saucepan on the stove. Heating hummus before serving can bring out even more of its flavour.

What are the benefits of eating Hummus? 

Hummus is a nutritious and delicious dip or spread made from chickpeas, tahini, olive oil, garlic, lemon juice, and salt. It is high in protein, fiber, and minerals, making it a nutritious and filling snack. Hummus is also low in calories and fat, making it a great choice for people looking for a healthy snack alternative. Eating hummus can also provide other health benefits, such as improved digestion, lower cholesterol, and better heart health. 

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