Hummus must be one of the most widely-loved dips in the world – it’s full of fantastic plant-based protein, it’s nut-free, dairy-free, gluten-free, and it’s loved by children and adults alike. This ultimate hummus recipe tastes delicious and takes less than 5 minutes to make!
Another Hummus Recipe?
I make this every week to keep in the fridge for my family. It keeps us going for lunchbox sandwiches, dips for carrot and celery sticks and as an ingredient in salads throughout the week. I nearly didn’t include this recipe on the blog because I feel there are a lot of hummus recipes out there so does the world really need another one? But it is one of the recipes that people ask for all the time and I realised that it has taken me years to develop my best hummus recipe with many failures and adaptations along the way!
Initially, every time I made hummus, my kids would moan and ask for the shop bought one instead. I began to think there was no point in making it and for a long time we reverted to the Waitrose and Sabra versions. It was only on moving to Qatar where I struggled to find a similar hummus in the supermarket, that I went back to making it. And I'm so glad that I did!
In desperation, I dug out an old recipe that I had torn from a supermarket magazine back in Oman ten years earlier and I used that as a starting point. I couldn’t believe it - it was by far the best hummus recipe I had ever tried and was an instant success with everyone. Over the last year I have adapted it to make it quicker to make and, dare I say it, more like the Waitrose version...
The Secret to Making the Best Hummus Recipe...
What's the secret to making the best hummus? As crazy as it sounds, the key to this recipe is the ice! I can't pretend to know why but all I know is that if I make it without ice, it's either too thick or too watered down and tasteless. Ice seems to fluff it up and gives the hummus this amazing light and creamy, softly whipped texture!
- Chickpeas (also known as Garbanzo beans) - although I do think freshly cooked chickpeas taste marginally better than tinned, it's not worth getting into too much of a stress about! Honestly, I mostly use tinned as I'm usually quickly whizzing up a batch while I'm making supper and getting food organised for lunchboxes the next day! Also, people swear by peeling the little skins off each chickpea. Yes, that would give a wonderful super smooth hummus but, do we have time in our normal lives for peeling chickpeas? No! As long as you have a good quality, powerful food processor, your hummus will be lovely and will take a mere 5 minutes out of your busy schedule!
- Tahini - tahini is a paste made from crushed sesame seeds. It's full of calcium but tastes quite bitter on its own so it might put you off if you just try a spoonful of it out of the jar! It gives a lovely depth of flavour to the hummus and is what distinguishes hummus from simple chickpea puree. There are varying qualities of hummus around so try to buy the best quality you can.
- Lemon juice - the acidity in the lemon juice cuts through the strong, slightly heavy flavour of the chickpeas and tahini. It really makes the world of difference to the finished hummus so please don't leave it out!
- Garlic - when I'm being lazy and don't want to dirty a knife of chopping board (I know...), I just add a teaspoon of garlic puree or, if I'm feeling very extravagant, a teaspoon of black garlic paste which makes a wondrous variation!
- Salt - hummus really needs salt to bring out the flavours and marry them well with each other but be careful not to add too much! It all depends on the saltiness of your salt! I use Himalayan pink salt that does not have a very salty flavour so I need 1 teaspoon of salt for my hummus. However, when I made this at my mother-in-law's house last summer, using her much saltier salt, it came out unbelievably salty and I had to double up the rest of the ingredients to counteract it! So, I would say, start with half the amount, taste, and work up from there if needed.
- Cumin - this is not essential but I find it gives a lovely background flavour to the hummus.
- Ice - as mentioned above, this is crucial to giving the hummus that lovely soft whipped texture! For best results, use regular ice cube tray sized ice (not especially big nor crushed very small - about 1 tbsp size). Most good quality food processors will be able to handle ice but if you have any difficulties with yours, you can always fish it out again if any big lumps are left.
Put all the ingredients in a food processor, pulse a few times, then whizz until smooth!
- My hummus is not super smooth because we all quite like a textured version (and I have better things to be doing with my time than peeling chickpeas!) but it is rich and creamy and perfectly balanced with garlic and lemon flavours. If you find it too thick (all tins of chickpeas are slightly different) just add more lemon juice or water (according to your taste).
- Unlike most English hummus recipes, this recipe does not include olive oil as an ingredient which makes it much lighter and more highly flavoured than the oiled versions. Instead, drizzle your high quality extra virgin olive oil on top.
- I often use garlic paste because I am usually making this in a rush while making the supper so I like to just quickly dollop and pour things into the food processor. It tastes just as good and is much quicker than fiddling around with a garlic clove! Try using black garlic paste for a truly sensational version!
This ultimate hummus recipe is so versatile!
- Add it to a graze board with some crudites and crisps for entertaining.
- Spread it on toast or oatcakes for a snack.
- Include it in a lunchbox with carrot sticks or celery sticks to dip into it.
- Add to a buddha bowl for lunch.
- Dollop on top of roasted aubergines and salad for a delicious supper.
If you're doing a graze board, you could also include:
- Simple Guacamole
- Super Speedy Muhummara
- Cauliflower with Chimichurri Sauce
- Zingy Green Olive Tapenade
- Chia and Almond Crackers
Recipe Card 📖
The Ultimate Hummus Recipe
- food processor
- 250 g chickpeas, drained
- 150 g tahini
- 35 ml lemon juice (35ml = juice from 1 lemon)
- 1 garlic clove (or 1 -2 tsp black garlic paste)
- 1 tsp Himalayan Pink Salt (try ½ first depending on how salty your salt is)
- ½ tsp ground cumin
- 5 ice cubes
- Put all the ingredients in a food processor. Whizz until it gets to the consistency you like. Add more or less lemon juice depending on your taste. (Thermomix: 1 min / gradually increase from sp. 1-8. Scrape down with a spatula. Then 1 min. / gradually increase from sp. 1-8.)
- Serve drizzled with olive oil and a sprinkling of ground sumac or za’atar if you like.
- Be careful with the salt! Hummus needs salt to bring out the flavours but all salt is different so how much you need depends on the saltiness of your salt! Start with half the amount and work up from there.
- If the hummus is too thick (all tins of chickpeas are slightly different) just add lemon juice or water (according to your taste).
- Adding black garlic paste instead of the garlic clove takes this hummus to a new dimension and it's easier too!
If you like this recipe, you may like these other delicious dips too:
I’d love to know how you get on with this best hummus recipe. Let me know what you think in the comments section below and please give it a star rating too! Thank you!