This homemade hummus recipe is quick and easy to make and so fresh.

5 ingredients and a blender (or food processor)

Drain and rinse 2 cans of cooked chickpeas add to them to the food processor.

Put a 160ml of the best olive oil you have, I use cold pressed extra virgin, into the food processor.

Crush 2 cloves of garlic into the food processor.

Put 4 tablespoons of Tahini into the food processor.

Put the juice of 1 lemon into the food processor.

Add 40 ml of cold water into the food processor.

Now switch on the food processor and let it blend all the ingredients together until smooth. If you find it it too stiff, slowly dribble in more cold water until the right consistency is achieved.

Turn out into a serving bowl and use a jester to put the jest of the lemon skin over the top.

Drizzle with a little olive oil and sprinkle with some cayenne pepper

Serve with flatbreads or use as part of a meal.

Can be stored in a container in a fridge for up 5 days.

Print Recipe
5 from 1 vote

Classic Humous

Prep Time5 mins
blend5 mins
Total Time10 mins
Course: first course
Cuisine: greek, Mediterranean, Turkish
Keyword: Vegan
Servings: 6 people

Ingredients

  • 500 gm Cooked Chickpeas
  • 4 tbsp Tahini paste
  • 2 cloves of garlic
  • 1 lemon
  • 160 ml extra virgin olive oil
  • 40 ml cold water

Method

  • Drain and rinse 2 cans of cooked chickpeas add to them to the food processor.
  • Put a 160ml of the best olive oil you have, I use cold pressed extra virgin, into the food processor.
  • Crush 2 cloves of garlic into the food processor.
  • Put 4 tablespoons of Tahini into the food processor.
  • Put the juice of 1 lemon into the food processor.
  • Add 40 ml of cold water into the food processor..
  • Now switch on the food processor and let it blend all the ingredients together until smooth. If you find it it too stiff, slowly dribble in more cold water until the right consistency is achieved.
  • Turn out into a serving bowl and put the jest of the lemon skin over the top.
  • Drizzle with a little olive oil and sprinkle with some cayenne pepper
  • Serve with flatbreads or use as part of a meal
  • can be stored in a container in a fridge for up 5 days.
Tried this recipe?Mention @thepbdad or tag #thepbdad!
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