Homemade hummus


homemade hummus


  • 1 can (roughly 400g) chickpeas (not drained)
  • 3 garlic gloves
  • 1 lemon
  • 1 level tsp salt
  • 3 tbsp extra virgin olive oil
  • 8 tbsp tahini


  • Take the garlic cloves, crush them with the side of a knife and remove the skin. Put the whole cloves into a large microwavable bowl.
  • Open the tin of chickpeas and pour the contents into a bowl. Using your finger and thumb, squeeze each chickpea gently to remove the skin. Add the chickpea to the bowl with the garlic and discard the skin.


  • Once all the chickpeas have been de-skinned, add the liquid into the bowl with the garlic and chickpeas.
  • Put the chickpeas and garlic into the microwave for 5 minutes.

heated chickpeas and garlic

  • Whilst the chickpeas are heating, put the tahini, salt and the juice of half a lemon into a food processor or blender. Blend until the colour lightens and becomes creamy looking.
  • Add the heated chickpea and garlic mixture to the blender and stream in the oil whilst mixing.
  • Keep blending until smooth and creamy.
  • Taste and adjust seasoning as necessary. I like it quite lemony so I often add in the juice from the other lemon half.
  • Refrigerate to thicken and develop in flavour.


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