10 minutes

    Hummus is a very versatile popular spread. Use it as a dip with corn chips, a spread in sandwiches, or a side with spiced lamb chops - there are so many ways to enjoy this delicious Middle Eastern recipe! It's very easy to make, and so much cheaper than buying it ready made. Give it a go today!


    Auckland, New Zealand
    2 people made this

    Serves: 10 

    • 1 (400g) tin chickpeas
    • 1/2 clove garlic
    • 1 tablespoon tahini
    • large pinch paprika
    • zest of 1/2 lemon
    • juice of 1 lemon
    • 125ml olive oil

    Preparation:10min  ›  Ready in:10min 

    1. Put all ingredients except the olive oil in a food processor or blender and whizz until smooth.
    2. Gradually add the olive oil until the desired consistency is reached. The amount of oil needed may vary, so check the consistency regularly as you are adding it.
    3. Variation 1: Add 3 roasted red peppers (from a jar) before adding the oil, for Red Pepper Hummus, or 1/2 cup of sundried tomatoes for Sundried Tomato Hummus.
    4. Variation 2: Substitute 1/2 the chickpeas for roasted kumara for Kumara Hummus.
    5. Variation 3: Add your preferred spices for a variation on the flavour, eg 1/2 teaspoon each of cumin and turmeric for a Moroccan inspired Hummus.


    Make a batch of plain hummus, then split in half. Keep one half plain, and return the other half to the food processor and add the flavour of your choice.


    Use a good quality olive oil - you will taste the difference.


    Tahini is available from supermarkets and health food stores - it is a paste made from sesame seeds and has a very strong flavour. If you notice your hummus has a slightly bitter flavour then reduce the amount of tahini you use next time you make it.

    See it on my blog

    Check out more recipes at Ruth's Cooking Classes

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