Foolproof hummus


Chickpeas are homely food to me – a simple chana masala after a long day, or all manner of pakoras, bhajias and celebratory snacks are how I love to eat chickpeas. I’m pretty sorted on for Indian ways with chickpeas, but recipes from further west seem to allude me.

I have recently mastered falafels, which I’m still pretty smug about several months on. But hummus (houmous?) is still on my list, until now! Whenever I’ve made it in the past it’s always come out thick as play dough (not even as thin as wallpaper paste) and pretty unappetising.

Enter Queen Nigella! Did you know I met her recently? I thought I better shoehorn that in first before I talk about hummus. I’ve seen her peanut butter hummus recipe around for a little while, but I swore off making hummus after too many failed attempts. So I ignored it.

But I am pretty obsessed with hummus. I’m eating more of a vegetarian diet these days, and hummus is my best friend. I’m a big fan of the Sabra or Yarden hummus brands, they are super smooth and come in lots of different flavours (garlic and red pepper!). I like dipping pitta chips in them, spreading them on to a bagel with sliced radish or dolloping it onto the side of a falafel salad.

As my hummus intake has increased (I’m pretty happy about being addicted to something so wholesome instead of Snickers bars) I thought I better give making it another go. And I recently bought an excellent and powerful new mini food processor. It’s an absolute pain in the arse to clean but it is great at hummus!

One lunchtime I decided to give Nigella’s recipe a go but making some adaptations as I always do. I decided to make it vegan for simplicity and I felt the addition of yoghurt was a little pointless (sorry Nigella).

So here it is, the first houmous/hummus recipe I’ve mastered.

I hope you do too!

Foolproof hummus
Recipe type: Snacks
Cuisine: Middle Eastern
Prep time: 
Total time: 
Serves: 500g approx
An easy to make vegan hummus that's great for lunchboxes.
  • 1 x 400g can of chickpeas plus 100ml of the chickpea water
  • ½ clove of garlic, peeled or 1 tsp garlic granules
  • 40ml good olive oil
  • juice of half a lemon
  • 2 tbsp peanut butter (smooth or crunchy)
  • 1 tsp sea salt
  • 1 heaped teaspoon of ground cumin
  1. Put everything in a food processor with a splash of water and process for 2 minutes until very smooth.
  2. Add more lemon juice or water if it is too thick.
  3. Season to taste and serve however you'd like!


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