This is my everyday hummus — smooth, creamy and easy to adjust to taste. It comes together in minutes and works just as well alongside meals as it does as a simple dip.
Why This Recipe Works
- Blending for longer gives a smoother, creamier texture.
- Lemon juice brightens the flavour and balances the tahini.
- Good olive oil adds richness without heaviness.
- Adjusting salt and lemon at the end makes all the difference.
Ingredient Notes
- Chickpeas: Tinned/carton work perfectly. Rinsing well removes excess salt and improves flavour.
- Tahini: Use a good-quality tahini that’s runny and well stirred. Thick or dry tahini can make hummus heavy.
- Lemon: Fresh lemon juice gives the best flavour.
- Garlic: Start small — you can always add more.
How To Serve
- With gluten-free flatbreads or crackers.
- As part of a mezze-style plate.
- Spoon alongside grilled chicken, lamb or roasted vegetables.
- Spread inside wraps or sandwiches.
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Drizzle with olive oil before storing to help prevent drying.
- Stir before serving.
Hummus
A smooth, creamy hummus made in a blender with tahini, lemon and olive oil. Simple, reliable and easy to adjust.
Ingredients
Method
- Rinse and drain the chickpeas.
- Add the chickpeas and olive oil to a blender and blend until smooth.
- Add the tahini, garlic, lemon juice and lemon zest, then blend again for about 1 minute.
- If the mixture is too thick, add a little cold water and blend again.
- Continue blending for about 5 minutes, until the hummus is smooth and creamy.
- Season with salt and black pepper to taste.
- Transfer to a bowl and sprinkle with smoked paprika before serving.
Notes
- Add the water gradually — a small amount makes a big difference.
- This hummus keeps well in the fridge for several days.
- Serve with crudités or gluten-free pitta.