I love making this and once you do you won’t go back to store bought again!! Best served with plenty of veggies to dip and an ice-cold drink of your choice.


1 can chickpeas drained (reserve a little juice to add to the mix)

60ml fresh lemon juice – about the juice of 1 large lemon

60ml well stirred tahini – this is optional but recommended

1 clove garlic minced

1/2 tsp cumin or paprika and more to sprinkle at the end

30ml olive oil plus extra to serve


Add the tahini and lemon juice to the food processor and blitz for about 30 seconds, give it a bit of a scrap and mix and then blitz again for 30 seconds.

Add the oil, half the chickpeas, garlic and spice of choice. Blitz for about 60 seconds.

Scrap the sides and give a bit of a mix, add the rest of the chickpeas and blitz again for 60 seconds

Scrap the sides again, blitz again and add any water (about 2tbsp from the reserved chickpea juice) that you think is needed, depends on the consistency you like. The longer you blitz the smoother the hummus will be.

Serve in a bowl with a drizzle of olive oil and sprinkle of spice of choice – I always use paprika.

Dip veggies and enjoy!!

This will keep in an airtight container in the fridge for up to one week (mine never lasts that long)

Top tip – add to a sandwich with green leaves, tomato and avocado. A seriously yummy lunch.