Easy: Hummus

Hummus is a favourite of mine. I had a period of obsession with it and wanted to learn to make the best hummus I could. I’ve done months of research so you don’t have to!

One thing that surprised me was that you don’t need oil to make a basic hummus, the cooking water from the chickpeas adds to the creaminess.
Also, avoid tinned chickpeas if at all possible. They can have very grainy texture when pureed. Add a little bit of bicarbonate of soda to your chickpeas. Whilst I have no idea of the science behind this, it really helps with the smoothness.

A lot of shops sell flavoured hummus, with ingredients such as olives and peppers mixed in. I prefer the traditional way of topping the houmous with flavours you like, instead of mixing them in. You can choose how much flavour you want and it can add variety. I’ve included a couple of ideas below.

Hummus can be a highly personal thing so do remember that you can always add but you cannot take away - so gradually add your lemon, salt and garlic until you find the right balance of ingredients for you.

Finally, I am not going to tell you what to dip in it, try anything and everything (vegan of course and within the realms of decency and hygiene please)!



Makes three generous bowls

  • 250g dried chickpeas
  • 2 tsp bicarbonate of soda
  • 4 tbsp tahini
  • Juice of 1 lemon
  • 3 garlic cloves
  • Salt to taste



Soaking chickpeas: 10 hours

Simmering chickpeas: 45-60 minutes

Assembling the hummus: 15 minutes



Soak chickpeas in double the amount of cold water and 1 tsp of bicarbonate of soda overnight. Drain and rinse the chickpeas and then put in a saucepan with enough water to cover, and another tsp of bicarbonate of soda. Bring to a boil and then simmer for 45 mins to an hour (until soft). Top up with water if it is running dry. Once soft, drain the chickpeas, keeping aside the cooking water, and then leave to cool. In a food processor, blend the tahini with half the lemon juice and a clove of garlic (we’ll add the rest, to taste, later). The mixture will get a little dry so keep adding the (now cooled) chickpea water until you have a thick yoghurt-like texture. Add the chickpeas and blend until smooth. Now to get it to your taste, add garlic/salt/lemon/chickpea water and blend until it's just how you like it!



Za’atar and olive oil:

  • 2 tbsp za’atar
  • 1 tbsp extra virgin olive oil
  • Preserved lemon
  • mix za’atar and oil together and spoon over houmous
  • Chop preserved lemon and sprinkle


Red Pepper and harissa

  • 2 roasted red peppers
  • 1 tsp harissa
  • 1 tbsp extra virgin olive oil


Mix harissa and olive oil together and spoon over houmous. Chop the red peppers and sprinkle on top.