Everyone has a recipe for hummus, this is my variation. Depending on the quality of the olive oil and tahina, or just personal preference, it can involve some tinkering around with, everyone has a slightly different idea of how hummus should be. In Ireland and England I usually take the lazy way out and buy M&S hummus but when I’m living elsewhere I tend to make my own. I have tried this using dried chickpeas and tinned and both have turned out very similar so I will usually save myself the hassle and use tinned. This will make a generous cereal bowl sized portion.


  • 230g (drained weight) tinned chickpeas
  • Juice of 1 large lemon
  • 2-3 tablespoons of tahina paste
  • 2-3 tablespoons olive oil
  • 1 clove of garlic
  • 2 teaspoons ground cumin


  • Mix all the chickpeas, two tablespoons of oil and tahina, garlic, lemon and cumin. The lemon should be thoroughly juiced, using a fork to scrape out some flesh as well.
  • Blend or use a hand held mixer to puree.
  • Taste, it may require more tahina or olive oil. It should have a thick, velvety consistency, but not so thick that it can hold shape, just simply form small peaks.
  • Once the seasoning/oil/tahina is adjusted, serve with warm bread.

One thought on “Hummus

  1. Pingback: Hummus Revisited | Canal Cook

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