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Updated: May 27, 2021

I have made this countless times over the years and this is the best recipe yet. It is so easy to make and, once you have made it yourself, you won’t buy store-bought hummus again. This makes a lovely snack eaten with raw vegetables.

Chickpeas are an inexpensive whole food and are great for weight management as they keep you fuller for longer. High in protein, which helps to stabilise energy levels and fibre for digestion, chickpeas also contain many vitamins and minerals.

Serves 2


400g tin of chickpeas

(You can of course soak and cook dried chickpeas, but you may not have the time to do this)

40ml extra virgin olive oil

1 tbsp tahini paste

2 garlic cloves crushed

2 tbsp lemon juice

1 tsp ground cumin (freshly ground if possible)

1 tsp salt


  • Drain the chickpeas in a colander and rinse well. (Reserve 1 tbsp of chickpeas to use as a garnish.)

  • Mix the tahini with the lemon juice, crushed garlic and 2 tbsp water to form a loose paste - this will stop the end result being sticky.

  • Place the chickpeas in a food processor with the garlic, tahini mix, salt, cumin and blend to make a purée. Slowly pour in the olive oil to make a dropping consistency.

* When seasoning, be careful not to over season - you can always add but not take away so do this slowly and taste between each addition.

** Keep in the fridge and use within 4-5 days.

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