The best homemade hummus recipes

Never made hummus from scratch before? Our easy recipes are ready in minutes. You’ll never go back to store bought.

Everybody loves hummus, right? It’s the Middle-Eastern chickpea dip we just can’t get enough of.

And while the shop-bought versions can be tasty, nothing compares to scratch-made hummus.

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It’s creamier, fresher and packed with layers of flavour. It’s vegetarian and vegan. Plus you can make it in around 10 minutes from affordable storecupboard ingredients. What’s not to love?

Hummus is a versatile recipe, and no doubt you will have seen a number of varieties on the shelves of your local supermarket. Most of these are just as easy to make as the classic version.

So, we’ve put together seven of our favourite easy hummus recipes to show just how much variety and deliciousness you can have for just a little effort.

We recommend starting with the classic hummus recipes then moving on to try some of the variations. You can even experiment further by replacing some or all of the chickpeas with other beans – such as cannellini or haricot – or something else completely, like cauliflower.

How do you make hummus?

Hummus is one of those recipes that’s barely a recipe. All you really need is the ingredients and a food processor.

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First, drain your chickpeas. We use tinned because they’re cheap, readily available and don’t need to be cooked. You could also used jarred cooked chickpeas, which can be better quality, but dried chickpeas won’t work for this recipe.

When draining your chickpeas, reserve and set aside the water they come in, which is called aquafaba. This can be used later if your hummus needs thinning. If you forget to do this, don’t panic. You can just use cold water instead.

Some people recommend removing the skins from your chickpeas, and this can make for a smoother hummus. But it’s fiddly and time-consuming and frankly we don’t think it’s worth the effort.

Add your drained chickpeas to your food processor along with all your other ingredients (except any set aside for toppings). In the classic recipe, this means lemon juice, garlic, tahini, extra virgin olive oil and a pinch of salt and pepper.

Now simply blitz until the homemade hummus is at the consistency you like. Some people like their hummus thick and chunky, others prefer a smoother dip. It’s completely up to you.

Add more lemon juice or seasoning to taste, and voila! Your homemade hummus is done and ready to be served.

What goes well with hummus?

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There are so many ways to serve hummus. Of course it works beautifully as a dip for toasted pitta bread or vegetable crudités, but don’t stop there.

Hummus can be used in sandwiches and wraps, as a side for chargrilled vegetables, or as an alternative to traditional salad dressings.

It can be served alongside chicken, beef, even fish.

It’s particularly good with lamb, whether as a dip or stirred through hot potatoes before serving.

Hummus also makes one of the simplest pasta sauces you can imagine. Simply loosen it with a little cooking water and stir through cooked pasta and steamed vegetables.

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Classic hummus

This recipe makes a rich and indulgent hummus that feels really special. It’s fantastic as a dip or dolloped on the side of a big green salad.

To make it even more special, top it with a sprinkling of ground cumin or paprika and an extra drizzle of olive oil.

Serves 4 as part of a main meal or 6-8 as a dip.

INGREDIENTS

400g tin chickpeas

2 tbsp tahini

4 tbsp extra virgin olive oil

2 large garlic cloves, peeled and crushed

¼ tsp salt

½ tsp black pepper

Optional: Juice from half a lemon

METHOD

1. Drain the chickpeas, reserving the liquid.

2. Add all the ingredients to your food processor and blitz until nearly smooth.

Low fat hummus

Olive oil is delicious and very good for you, but you can have too much of a good thing! If you eat a lot of hummus, perhaps try this lighter version.

Instead of olive oil, you use fat free Greek yoghurt. It’s not as rich as the classic recipe but it’s delicious nonetheless. It does mean that this recipe is not vegan-friendly, however.

We like to top this with freshly ground black pepper, a sprinkling of sesame seeds and a few sprigs of fresh parsley.

Serves 4 as part of a main meal or 6-8 as a dip.

INGREDIENTS

400g tin chickpeas

1 tbsp tahini

100ml fat free Greek yoghurt

2 large garlic cloves, peeled and crushed

¼ tsp salt

½ tsp black pepper

Optional: Juice from half a lemon

METHOD

1. Drain the chickpeas, reserving the liquid.

2. Add all the ingredients to your food processor and blitz until nearly smooth.

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Smoked paprika hummus

A teaspoon of smoked paprika should be all it takes to transform the classic hummus recipe into this smoky version, so go careful with your spices and if in doubt, add gradually.

Don’t forget to finish off with a drizzle of olive oil and a light dusting of paprika.

Serves 4 as part of a main meal or 6-8 as a dip.

INGREDIENTS

400g tin chickpeas

2 tbsp tahini

4 tbsp extra virgin olive oil

2 large garlic cloves, peeled and crushed

¼ tsp salt

½ tsp black pepper

Optional: Juice from half a lemon

METHOD

1. Drain the chickpeas, reserving the liquid.

2. Add all the ingredients to your food processor and blitz until nearly smooth.

Roasted red pepper hummus

Jarred roasted red peppers are an amazing storecupboard ingredient to have on hand; they’re easy to use but pack a real flavour punch.

These peppers have a sweet, vinegary tang. You could roast your own for a smokier flavour, but jarred really do work well.

Serves 4 as part of a main meal or 6-8 as a dip.

INGREDIENTS

3 jarred roasted red peppers, drained and patted dry

400g tin chickpeas

2 tbsp tahini

1 tbsp extra virgin olive oil

2 large garlic cloves, peeled and crushed

¼ tsp salt

½ tsp black pepper

METHOD

1. Drain the chickpeas, reserving the liquid.

2. Add all the ingredients to your food processor and blitz until nearly smooth.

Pea hummus

Get some greens into your hummus with this tasty version made with frozen peas (or petit pois). Peas have a lovely sweetness that works beautifully here.

We like to finish this dip with chopped fresh mint and lots of ground black pepper.

Serves 4 as part of a main meal or 6-8 as a dip.

INGREDIENTS

400g tin chickpeas

200g frozen peas, defrosted

2 tbsp tahini

2 tbsp extra virgin olive oil

2 large garlic cloves, peeled and crushed

¼ tsp salt

½ tsp black pepper

Juice from half a lemon (this should preserve the green colour)

METHOD

1. Drain the chickpeas, reserving the liquid.

2. Add all the ingredients to your food processor and blitz until nearly smooth.

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Butternut squash hummus

This hummus recipe requires a little more effort as you need to chop and roast the butternut squash first. But if you take a look at our easy roast vegetable recipes, you’ll see this could easily fit into your meal prep for the week.

The squash adds a sweetness and we like to add half a teaspoon of chilli powder or flakes for an extra kick. A drizzle of chilli oil is the perfect final touch.

Serves 4-6 as part of a main meal or 8 as a dip.

INGREDIENTS

Half a butternut squash (or about 400g), peeled and cut into chunks

400g tin chickpeas

1 tbsp tahini

2 tbsp extra virgin olive oil

2 large garlic cloves, peeled and crushed

¼ tsp salt

½ tsp black pepper

½ tsp chilli powder or chilli flakes

METHOD

1. Place the squash in a roasting tin large enough to spread it out in one layer. Cover with foil and roast at 200C for 45 minutes. Remove and leave to cool.

2. Drain the chickpeas, reserving the liquid

3. Add all the ingredients to your food processor and blitz until nearly smooth.

Roasted garlic hummus

Garlic is an important part of most hummus recipes, and in this one it’s the star of the show. A whole head of slow-roasted garlic goes into this, making for a sweet and surprisingly mellow dip.

We like to keep aside a handful of chickpeas to serve on top of this roasted garlic hummus.

Serves 4 as part of a main meal or 6-8 as a dip.

INGREDIENTS

1 whole bulb of garlic

400g tin chickpeas

2 tbsp tahini

2 tbsp extra virgin olive oil

¼ tsp salt

½ tsp black pepper

Juice from half a lemon

METHOD

1. First, remove some of the outer, papery skin of the garlic bulb. Then take the whole head of garlic and chop off the top quarter, so that most of the cloves are slightly exposed.

Brush the cut end with a little oil, wrap in foil and roast in the oven at 200C for 40 minutes or until the cloves are tender and caramelised.

2. When the garlic has cooled, squeeze out each clove into the food processor. Drain the chickpeas, reserving the liquid, and add these too.

3. Add all the remaining ingredients to your food processor and blitz until nearly smooth.

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