Perfect Hummus
6 People
185 Cals
Perfect Hummus
6 People
185 Cals
About the recipe
This is my go-to recipe for perfect hummus — smooth, creamy and effortlessly elegant. Made with just a handful of quality ingredients, it’s proof that simplicity always wins. When chickpeas, tahini, lemon and salt are treated with respect, the result is a hummus that’s luxurious in texture and beautifully balanced in flavour.The secret lies in patience and proportion. I blend slowly, add iced water gradually, and let the natural creaminess of the chickpeas shine. No overpowering garlic, no unnecessary spices — just clean, fresh flavour that works with everything from crisp vegetables and salads to flatbreads, roasted vegetables and grilled proteins.Whether you’re serving it as a nourishing snack, a mezze centrepiece or a weekly staple for easy meals, this hummus delivers every time. Simple. Versatile. Timeless. Once you master this method, you’ll never go back.
Nutrition Per Serving
185
Calories
7g
Fat
1g
Saturates
4g
Sugars
10mg
Salt
8g
Protein
23g
Carbs
6g
Fibre
Ingredients
Method
- COMBINE chickpeas with the lemon juice, tahini and salt in a food processor.
- BLEND until smooth, adding a little iced water at a time during the mixing until you achieve a smooth, creamy consistency. You need the result to be luxurious and silky. The hummus will thicken as it cools and settles in the fridge.
- SPOON the hummus onto a serving bowl and drizzle with olive oil. Sprinkle over a little paprika for decoration if required.
- SERVE with salads, vegetables, eggs, on your morning toast or a warm flatbread.
Notes + Inspiration
The quality of your chickpeas will determine the flavour and texture of your hummus. Whether you’re cooking them from scratch or using good-quality jarred chickpeas, always add liquid slowly and blend well for the silkiest result.
Keep it simple. In my opinion, the best hummus doesn’t need garlic or spices. Lemon, tahini and salt let the chickpeas shine. You can always adjust with a touch more citrus if it needs brightness.
Serve as a creamy base for roasted vegetables, grilled fish or chicken, or alongside fresh salads and flatbreads. It’s also beautiful spread thickly on sourdough with olive oil and sea salt.
Flavour Variations
Garnish with a handful of chopped coriander + extra lemon and olive oil. Fresh, vibrant and gorgeous with fish or grilled veg.
Use half orange juice, half lemon. Softer, slightly sweet and beautiful with roasted carrots or pumpkin.
If you LOVE garlic...then roast it or lightly cook it in water or olive oil until soft, then squeeze in 1–2 cloves only. Gentle, sweet and elegant.
Finish with toasted pine nuts, pistachios or dukkah for texture. I also love olive oil & Za’atar.
