Hummus is a fresh, tasty spread/dip made by processing chickpeas with a few other ingredients.

If you think storebought hummus is good, just wait until you try the real stuff! It’s one of the easiest things to make and requires minimal effort and time.

Another reason I love hummus so much is that it’s so versatile. It can be served with so many different things, becoming the component of a meal, or just a snack. There’s also a variety of options like those you see in the supermarket. Beetroot, seeds, hot, red pepper…the options go on and on.

This hummus recipe is for plain hummus, but feel free to add whatever you like to spice it up.

How to make hummus

There’s really not much to tell you when it comes to making this delicious spread/dip. 

Throw the chickpeas, lemon juice, tahini, garlic, salt, olive oil, and cumin into a food processor.

Process until a thick, smooth paste forms and no more large chunks remain. This will take about 1 minute, depending on how powerful your food processor is. The longer you process it, the smoother and lighter it will become.

Add in the ice-cold water until you reach your desired consistency. If you want it really thick you can leave out the water, or add even more water for more of a saucy consistency.

That’s your hummus done!

Scrape it into a bowl, drizzle with olive oil and sprinkle over extra paprika, and chili flakes. This is obviously optional, but it makes your hummus look even more irresistible!

Serving & Storing

The hummus will store in the fridge for up to a week (if you can get it to last that long!). Simply cover the bowl with clingfilm or place it in an airtight container before putting it into the fridge.

There are so many options when it comes to devouring this yummy spread/dip:

• Flatbreads: wholewheat naan, wraps, pitas, etc.
• Falafel
• Veggie Sticks
• Roasted Veggies
• Rolls/Bread
• Nachos/Chips
• With eggs
• In a sauce/dressing

These are just some of the many, many options that you are sure to love. 

Print Recipe

Hummus

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Side Dish

Serves: Makes about 1.5 cups of hummus

Prep Time: 5 minutes – Cooking Time: - – Total Time: 5 minutes

A quick and easy chickpea spread/dip that can be served with a number of different foods. This hummus is fresh and tasty, and is totally go-back-for-more worthy!

Ingredients

• Hummus
• 1x 400g can chickpeas, drained and rinsed (or 1 ½ cups freshly cooked)
• 3T lemon juice
• 3T tahini (ground sesame seed paste)
• 1 small garlic clove, peeled and minced
• Salt to taste (I used ½ tsp)
• 2T extra virgin olive oil
• ½ tsp cumin
• 3-4T ice-cold water
• To Top
• Olive oil, paprika, chili flakes (optional)

Instructions

1

Simply add everything to a food processor except the ice-cold water and the optional toppings. Process until smooth paste forms and there are no more large chunks (about 1 minute, depending on your food processor's power)

2

Add in the ice-cold water until you reach a consistency that you like. You can even leave out the water if you like it as it is.

3

Scrape the hummus into a bowl. Optionally, drizzle with olive oil and sprinkle over extra paprika, and chili flakes.

Notes

Enjoy with vegetables, falafel, pita, naan, bread, and many other things. Keeps well in the fridge for a few days in an airtight container, or covered with cling film.