Smooth, creamy homemade hummus — chickpeas blended with tahini, garlic, yogurt and lemon until silky. A quick, versatile dip for bread, crudités or mezze.
Homemade hummus is a revelation — creamy, garlicky and bright with lemon, miles ahead of anything from a tub. With just a handful of ingredients and a blender, it comes together in minutes. Serve it as a dip, a spread or part of a mezze, drizzled with good olive oil.
Prep 10 min
Total 10 min
Easy
- 400g Chickpeas
- 1 tablespoon Tahini Paste
- 1 large Garlic Clove
- 3 tablespoons Greek Yogurt
- Juice of half Lemon
Video
Preparation
- Drain the chickpeas into a sieve set over a bowl to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz until smooth.
- Whizz in a tablespoon of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl.
- Stir in a squeeze of lemon juice and season to taste.
Tips from the ZestyPlate Kitchen
- Add the chickpea liquid a little at a time while blending for an ultra-smooth, light texture.
- For the silkiest hummus, peel the chickpeas or simmer them briefly with a pinch of bicarbonate of soda.
- Taste and balance the lemon, garlic and salt at the end until it's just right.
- Finish with a generous swirl of olive oil and a sprinkle of paprika or cumin.
Frequently Asked Questions
Peel the chickpeas, or cook them with a little bicarbonate of soda until very soft, and blend thoroughly, adding liquid gradually. Good tahini helps too.
Yes — cook soaked dried chickpeas until very tender for the best flavour and texture. Tinned chickpeas are the quick, convenient option.
Covered in the fridge it keeps for up to four days. Drizzle a little olive oil on top to keep the surface from drying out.
Roasted red pepper, beetroot, herbs, harissa or extra garlic all make lovely variations. Stir in or blend to taste.
