Hummus. We all eat it, we all love it, and we almost caused a shortage of it.

There really is nothing better than a no mess, no fuss, plate of the smooth and creamy dip that has fuelled people for centuries.

I could bore you with anecdotes of why it’s so significant to me and what sparked my love for it (ehem, mama) but I won’t.

This is my go-to hummus recipe that I learnt from my mum and it never fails me. I often adjust the amount of lemon juice or cumin according to how I’m feeling, but it really needn’t be fussed with. If you like it simple, then drizzle it with olive oil and dunk that bread in. If you’re feeling like putting a bit more effort in, go in with some fresh parsley or pomegranate (or both). But if you’re feeling absolutely traditional, a sprinkle of cumin and sumac does perfectly.



  • 1 tin chickpeas, drained well (drained weight 240g)

  • 3 tbsp tahini

  • 1 medium lemon, juiced (adjust to taste)

  • 3-4 tbsp yogurt (I use a non dairy alternative)

  • 1 tbsp ground cumin

  • ½ tsp salt

  • Pinch of pepper


  1. Rinse the chickpeas well, then boil in water for 5-7 mins, to soften

  2. Add the chickpeas into a food processor and blend for 10 or so seconds to break them down a little

  3. Add in the rest of the ingredients and blend until smooth, or you get the desired consistency

  4. Adjust salt and pepper to taste

Drizzle with olive oil & serve!

*(can be stored in an airtight container for up-to a week…just no double dipping!)