Classic Hummus Recipe

Cook Time: 15min

Costs: <£2 serves 4

Region: Middle Eastern

Difficulty: 2/5

hummus recipe


Hummus is a staple vegan condiment used for dips, wraps and many more. When you go grocery shopping and you find hummus in the dip section, it’s both really pricey and you also have no idea what is inside. It’s also not enough to feed even a baby. This classic hummus recipe will make hummus incredibly cheap. I have never gone back to buying hummus at the store after this recipe.


This dip is extremely affordable and cheap to make. All you really need is a humble can of chickpeas and some tahini. The rest of the ingredients are flexible to your taste, we have chosen the most classic spices and flavours for this recipe. As mentioned before this beats buying hummus from stores. Seriously those tiny pots are only good for a little snack and you can’t even share it with your family and friends.



This classic hummus recipe has a great source of protein through chickpeas and also contains healthy fats within the tahini. Use less tahini if you are concerned about too much fat in your diet. The tahini is a key ingredient to emulsify the hummus and give it its deep flavours and texture, therefore you can not really omit it completely. 



This recipe is really easy to make. The most difficult part is removing the chickpeas’ outer shells but this step is optional and you can just make it quick. It might be difficult to find tahini. It’s usually found within the world foods section at supermarkets. We will add a tahini recipe soon for anyone who can’t find this ingredient.


This classic hummus recipe is eaten all across the middle east and the recipe may vary from country to country. Some hummus recipes use different beans as the main body or they may use different spices. We will be posting more variations to this hummus as it is a really easy and simple recipe that you can customise.



  • 1 Can of Chickpeas
  • 1-1.5 tbsp Tahini
  • 3-5 Cloves of Garlic
  • Salt to Taste
  • 2 teaspoon Cumin
  • Juice of half a Lemon
  • 2-3 tbsp of Olive oil
  • 10-15 Ice cubes (optional)
  • Chopped Coriander leaves (optional)


  • Colander
  • Large Bowl
  • Food processor
  • Spatula


1. Drain your can of chickpea in the colander.

You can save the water (aquafaba) to make other recipes like vegan mayo or meringues.

If you are short for time you can skip steps 2 to 4 but you will be sacrificing a creamy texture for your hummus.

2. Dump your chickpeas into the large bowl and cover with water, let the chickpeas sit for 10 minutes.

3. Give the chickpeas a rough mix to loosen their outer skin. You will notice the skins will float above the water.

4. Remove the skins with a slotted spoon or your hand and throw them into a compost bin. 

Removing this skin will result in a creamier and smoother texture for your hummus. Don’t worry if you don’t get all the skins as long as you can remove a good amount it will make a big difference.

5. Drain the chickpeas and add them into the food processor along with the tahini, garlic, salt, cumin, lemon juice and olive oil. Reserve some chickpeas for garnishing.

Tip: when using the raw garlic, cut the garlic cloves vertically in half and remove the inner stems. Since the garlic is not cooked this will remove the harsh bite that raw garlic generally has.

6. Turn on the food processor and process the chickpeas. 

7. Periodically stop the processor and scrape the sides back into the middle using the spatula. About every minute add an ice cube to cool down the blades. 

8. Continue to process the hummus for 10 minutes.

Sounds like a really long time to process something but this is the secret to making your hummus really creamy, you can stop at 5 minutes for a quicker recipe or if you don’t have ice cubes.

9. Make sure to taste your hummus and see if any flavours are lacking. You may want to add more salt or lemon.

10. You can serve in a wide bowl. Make a little well with the back of a spoon and drizzle some extra virgin olive oil.

You can let the hummus rest in the fridge overnight to improve the flavour.

11. Garnish with the reserved chickpeas and chopped coriander.

Enjoy with fresh pitta bread, wraps or as a mayo substitute!

You can store the hummus for about a week in the fridge but I don’t think it’ll last that long due to its resistible flavour.

For more food like this
Hummus Recipe

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Hope you enjoy this recipe as much as we do, post your pictures of your Hummus Recipe in the comment section! We would love to see your on twists on our recipe! We would really appreciate if you can share this post with your friends and family as it will help us make more content.

Classic Hummus Recipe

Hummus is a staple condiment used commonly amongst vegans. In this classic hummus recipe, we will show you how to make it really creamy and you’ll never go back to eating the store-bought stuff anymore.

Type: Dip, Condiment

Cuisine: Middle Eastern

Keywords: Hummus, Vegan, Creamy, Healthy Dip

Recipe Yield: 6 Servings

Preparation Time: PT5M

Cooking Time: PT15M

Total Time: PT20M

Recipe Ingredients: