Hummus

Hummus

Easy hummus recipe

In an ideal world where the words time-poor, laziness and cutting corners aren’t part of the vernacular, I’d be soaking chickpeas overnight and boiling them the following day. Oh, and then I’d toss them into a mortar and pound them with a pestle, until smooth.

In a more realistic world it’s easier to grab a tin of quality chickpeas, drain, rinse and then toss them into a food processor with all the other ingredients listed below.

Easy hummus recipe

Hummus has to be up there with being one of the easiest things to lump onto a nibbles platter. Served with some sort of flatbread, a good glug of olive oil, some chilli flakes – perhaps even some dukkha, for crunch.

Alright, popping open a tube of Pringles also works. I can never say no to those. I’ll have sour cream & chives, thanks!

Easy hummus recipe

 

Print Recipe
Hummus
A handful of ingredients and less than 10 minutes to make this delicious hummus.
Easy hummus recipe
Course Starters
Cuisine Middle Eastern
Servings
servings
Ingredients
Course Starters
Cuisine Middle Eastern
Servings
servings
Ingredients
Easy hummus recipe
Instructions
  1. Put all ingredients into a food processor and blitz until smooth. If you like it chunky, don't process it as long.
  2. Serve at room temperature drizzled with virgin olive oil and sprinkled with cumin seeds and chilli flakes.
  3. It's best eaten on the same day it's made.
Share this Recipe
  • I’m so relieved you didn’t make this from soaked chickpeas. It makes me feel much better about taking a shortcut. I love your serving dishes though! And cute is that pinch pot!

  • I’ll take the hummus over the Pringles any day. But I know what you mean … for me it’s Cool Whip.

    • You know I’m thinking of that Family Guy episode now, don’t you Jeff?

  • KevinIsCooking

    Yeah, a fellow Pringles lover, have you tried the jalapeño ones? HEAVEN. So hard to locate… Anyways, I could live on hummus and this with dukkha is perfect. I saw a recipe the other day and they omitted tahini, What the heck?

    • I think it’s the tahini that makes hummus so irresistible, Kevin. It most certainly couldn’t be called hummus without it. Chickpea purée, maybe?

  • I agree – and, while I can’t call mine hummus because I make it garlic free, it is always the most popular item on the apps table. Sometimes, we will make a batch and just have that and a salad for dinner!

  • What a great addition — mint. I’m not a hummus expert but that would certainly add a great dimension to the hummus. What is even greater is that we have a bunch growing right outside our back kitchen door. 🙂 Naturally I love your your shots. I’m still trying — yours are so crystal clear and I know it’s you and not the editing or camera. I can’t wait to try the mint to our hummus.

    • I think the mint adds a certain ‘something’ without being too noticeable. I hope you try it sometime, Marisa.

  • What a beautiful hummus! And the photographs are just stunning 🙂

  • Ha! Ha! Well if Pringles are your jam. . .so be it. Mine happens to be Goldfish crackers. To each his own. 😉

    This hummus though. . .it is so beautiful and I love your styling in these photos. It makes me want to dig right into this beauty.

  • Josie Spicer

    So simple – I love it. I have to ask – where did you get those little dishes your herbs are sitting in? I love them.

    • Thanks Josie. I got them from the Fiji Market. They’re actually little oil burners!

  • Chelsey

    Yum! I love hummus. Great photos too.

  • daisyandjack

    love the photos love the styling and love how good that hummus looks !

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