You may be able to find it in every supermarket and deli these days, but making your own hummus takes literally five minutes and tastes just how YOU want it to.

To be pedantic, hummus (حمّص) literally means just chickpeas, the proper name of the puree that we all love is actually ḥummuṣ bi ṭaḥīna (حمّص بطحينة) meaning chickpeas with tahini.

I’m sure that there is no need for any long explanation, hummus is just a puree of chickpeas, tahini, garlic, olive oil and lemon juice (plus anything else you fancy throwing in). It’s been around as a dish for thousands of years and is simple enough that it hasn’t really changed in all of that time.

So, all that leaves is to share the recipe for…

Hummus – The P&G way

There are no quantities given in this recipe at all. This isn’t just a big cop out, it’s because this really is a recipe where everything has to be done to taste for several reasons.

Firstly, every single jar of tahini that you buy seems to taste completely different from the last one. Secondly the amount of garlic and seasoning that you add is just completely personal, I know that the the amount of garlic I add makes some people recoil, but that is the way I like it.

So, start off with a tin/bottle/container-of-choice of chickpeas (you could even soak some dried ones if you have a lot of time on your hands) and then build from there.

The most important thing to note is that if your blender is grinding to a halt and smelling faintly of burnt plastic then you probably don’t have enough olive oil and lemon juice. Oh, and be careful with the tahini, it is very easy to add too much and overpower everything else.


  • Chickpeas
  • Tahini
  • Garlic
  • Olive oil
  • Lemon juice
  • Coriander seeds
  • Cumin seeds
  • Salt & black pepper
  1. Toast equal quantities of cumin and coriander seeds in a dry pan until they darken slightly and start to smell delightful, then crush them into dust with a pestle and mortar. Add some sea salt, black pepper, and maybe some cayenne or smoked paprika, and grind it all together.

  2. Drain the chickpeas and put into a blender with a clove or two of garlic, a spoonful of tahini (you can always add more to taste), a generous amount of olive oil and a healthy dose of lemon juice. NOTE: You will probably need a lot more olive oil than you think you will, it just seems to disappear!

  3. Blitz in a blender (or with a big pestle and mortar if you are feeling very energetic) until you get a consistency that you are happy with. There is no hard and fast rule, but I like my hummus to be quite smooth.

  4. Taste, season with some of your toasted spice mix, add more lemon juice, oil or garlic if you think it needs it, then blitz, taste, season… blitz, taste, season… until it tastes right to you.

  5. and to serve

  6. It’s excellent just as it is, but if you want to prettify it on the table, then give a little drizzle with the same olive oil you used in the recipe and sprinkle a little of your spice mix over the top.

3 thoughts on “Hummus

  • April 13, 2016 at 11:30 am

    Where did you get those bowls from?


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